Mixed Greens with Miso Vinaigrette

Bright, tangy, and packed with umami - this mixed greens salad comes together in minutes with a miso vinaigrette whisked from red miso, lemon, and champagne vinegar, and crispy toasted breadcrumbs for texture.

Why You'll Love Mixed Greens with Miso Vinaigrette

The vinaigrette starts with miso whisked into lemon zest and juice, then olive oil gets whisked in until it emulsifies, followed by garlic, onion, parsley, and champagne vinegar. Toasted panko breadcrumbs go on top for crunch, and the whole thing comes together in under 10 minutes.

Tips and Tricks

• Toast your breadcrumbs: That crunchy topping adds texture and a subtle nutty flavor that makes this salad sing.
• Use fresh lemon zest and juice: It brightens and balances the miso's richness perfectly.
• Whisk well: Fully emulsify the dressing to get that silky, cohesive texture that clings to every leaf.

Variations

• Option 1: Swap parsley for fresh basil or mint for a herbal twist.
• Option 2: Add toasted sesame seeds or chopped toasted nuts for extra crunch.
• Option 3: Toss in thinly sliced radishes or cucumbers for added freshness and bite.

Substitutions

• Option 1: Use white miso or yellow miso if you don't have red miso for a milder flavor.
• Option 2: Substitute champagne vinegar with rice vinegar or white wine vinegar.
• Option 3: Use regular breadcrumbs if you don't have panko, but toast them well.

Best served with

• Grilled chicken or fish
• Steamed rice or quinoa bowls
• Light miso soup
• Crispy tofu or tempura vegetables

How to Store Leftovers

• Store the miso vinaigrette separately in an airtight container in the fridge for up to 5 days. Keep mixed greens and toasted breadcrumbs separate and assemble just before serving to preserve freshness and crunch.

Common Questions

Mixed Greens with Miso Vinaigrette

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Bright, tangy, and packed with umami. This mixed greens salad comes together in minutes with a luscious miso vinaigrette and crispy toasted breadcrumbs for texture.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Salad, Side Dish

Cuisine: Californian, Vegan

Calories: 967

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tablespoon + 1 teaspoon red miso paste
• 1 teaspoon finely grated lemon zest
• 1 lemon juiced
• 1 tablespoon champagne vinegar
• ½ cup extra-virgin olive oil
• 2 cloves garlic minced
• ½ cup finely diced onion
• 2 tablespoon chopped parsley
• Kosher salt to taste
• 2 tablespoon toasted panko breadcrumbs
• Parmesan for topping (optional)
• 2 handfuls Mixed greens as desired

Equipment

• Small mixing bowl
• Whisk

Method

 

1. In a small bowl, whisk together the miso paste, lemon zest, and lemon juice.
2. Slowly whisk in olive oil until emulsified.
3. Stir in garlic, onion, parsley, champagne vinegar, and salt to taste.
4. Toss mixed greens with the vinaigrette.
5. Top with toasted panko breadcrumbs and parmesan (if using).

Nutrition

Calories: 967kcalCarbohydrates: 2gProtein: 0.4gFat: 108gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 79gSodium: 4mgPotassium: 31mgFiber: 0.1gSugar: 0.1gVitamin A: 1IUVitamin C: 2mgCalcium: 13mgIron: 1mg

Notes

Storage: dress the greens right before serving so they don't wilt. The miso vinaigrette keeps on its own in a sealed jar in the fridge for up to a week, shake or stir before using since it can separate a bit.

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