Mixed Greens with Miso Vinaigrette

Name: Mixed Greens with Miso Vinaigrette
Prep time: 10 min
Total time: 10 min
Ingredients: 1 tbsp + 1 tsp red miso paste; 1 tsp finely grated lemon zest; Juice of 1 lemon; 1 tbsp champagne vinegar; ½ cup extra-virgin olive oil; 2 cloves garlic (minced); ½ cup finely diced onion; 2 tbsp chopped parsley; Kosher salt (to taste); 2 tbsp toasted panko breadcrumbs; Parmesan (for topping (optional)); Mixed greens (as desired)

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.

Why You'll Love Mixed Greens with Miso Vinaigrette

This salad is a quick umami-packed win-bright, fresh greens kissed with a silky, tangy miso dressing that's got depth, brightness, and just enough savory punch to keep you coming back. The toasted panko breadcrumbs add the perfect crunch, turning a simple salad into something special 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

Can I make the vinaigrette ahead?

Yes, it stores well for several days refrigerated. Whisk before serving.
Can I use other greens?

Can I use other greens?

Absolutely-arugula, spinach, or kale work great here.

A close-up of a fresh green salad with mixed leafy greens, topped with diced onions and crunchy brown bread crumbs or croutons, served in a bowl.

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.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course: Salad, Side Dish

Cuisine: Californian, Vegan

Calories: 967

Ingredients Equipment Method Nutrition

Ingredients

1 tablespoon + 1 teaspoon red miso paste
1 teaspoon finely grated lemon zest
Juice of 1 lemon
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)
Mixed greens as desired

Equipment

Small mixing bowl
Whisk

Method

Make the Vinaigrette
In a small bowl, whisk together the miso paste, lemon zest, and lemon juice.
Slowly whisk in olive oil until emulsified.
Stir in garlic, onion, parsley, champagne vinegar, and salt to taste.
Assemble the Salad
Toss mixed greens with the vinaigrette.
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