Greens with Carrot Ginger Sesame Vinaigrette

A close-up of a colorful salad with mixed greens, red beet strips, yellow bell pepper slices, and white beans.

Greens with Carrot Ginger Sesame Vinaigrette

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This carrot ginger sesame vinaigrette is bold and vibrant. Miso gives it body, ginger brings a gentle burn, and toasted sesame oil ties it all together. Tossed with fresh greens and crunchy toppings, it’s a salad worth craving.

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Prep Time 10

Total Time 10

Servings: 20 tablespoons

Course: Appetizer, Salad, Side Dish

Cuisine: Asian Inspired, Californian

Calories: 677

Ingredients Equipment Method Nutrition Notes

Ingredients

Carrot Ginger Sesame Vinaigrette

2 Carrots chopped
1 teaspoon Ginger chopped
¼ cup Rice wine vinegar
1 tablespoon White miso
1 teaspoon Sesame oil
¼ cup Olive oil
¼ cup Water
½ Lime, juiced
½ teaspoon kosher salt

To Serve

Mixed greens as needed
1 tablespoon Pine nuts
Cilantro microgreens to garnish
Beet microgreens to garnish
Flaky salt to finish

Equipment

Blender
Small Skillet
Salad Bowl

Method

Make the Vinaigrette

In a blender, combine carrots, ginger, and rice wine vinegar. Blend until smooth.
Add sesame oil, olive oil, and water. Blend again until fully emulsified.
Season with kosher salt and lime juice. Taste and adjust seasoning as needed.

Assemble the Salad

Plate mixed greens on a serving dish.
Drizzle generously with the vinaigrette.
Top with pine nuts, cilantro microgreens, and beet microgreens.
Finish with a pinch of flaky salt.

Nutrition

Calories: 677kcalCarbohydrates: 18gProtein: 5gFat: 66gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 43gSodium: 1887mgPotassium: 496mgFiber: 5gSugar: 7gVitamin A: 20399IUVitamin C: 7mgCalcium: 59mgIron: 2mg

Notes

Storage: Store the vinaigrette in an airtight jar in the fridge for up to a week; it will separate as it sits, so shake or stir well before using. Dress the greens just before serving so they don't wilt.

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