Roasted Romanesco, Maitake, Sweet Potato & Bok Choy Salad
We love a hearty salad that combines roasted vegetables with crunchy fresh elements. You can use this salad as a template. Sub in your preferred plant-based protein, roasted vegetables, and salad greens. The miso vinaigrette is super versatile and good on just about anything
Serves 4
INGREDIENTS
For the romanesco, mushroom, and potato
2 heads romanesco, broken down into florets
1 pound maitake mushrooms, bottoms removed and cut into bite-sized pieces
2 pounds purple sweet potatoes, peeled and cut into half moons
2 tablespoons extra virgin olive oil
For the miso vinaigrette
2 tablespoons white miso
¼ cup rice wine vinegar
¼ cup extra virgin olive oil
1 tablespoon honey
1 tablespoon sesame oil
1 garlic clove, minced
For the salad
1 pound cucumber, thinly sliced
1 pound baby bok choy, roughly chopped
1 head fennel, thinly sliced
1 avocado, quartered and sliced
½ cup toasted cashews, coarsely chopped
furikake (see note)
METHOD
Preheat the oven. 425°F with the fan on.
Roast the romanesco, mushroom, and potato. Line two sheet pans with parchment paper. Add the potatoes to one and the romanesco and mushrooms to the other. Drizzle each pan with a tablespoon of olive oil, sprinkle with salt and pepper, and toss together. Roast for 20-25 minutes, until the veggies are a bit crispy. Taste for doneness.
Make the vinaigrette. While the veggies roast, whisk together all the vinaigrette ingredients in a bowl.
Plate. Dress the bok choy, cucumber, and fennel with the vinaigrette and pile them on a plate. Top with the romanesco, mushrooms, potatoes, sliced avocado, and cashews. Finish with an extra drizzle of the vinaigrette and a sprinkle of the furikake.
Note: Furikake is a savoury and crunchy Japanese condiment that’s great on rice, salads, and popcorn. You can substitute sesame seeds and/or crumbled nori seaweed if you can’t find furikake at your market.
FURTHER READING
