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Field Greens, Miso Glazed Summer Squash, Snow Peas & Almonds

Active Time: 40 minutes

Makes 4 servings (2 servings field greens)

Chef’s Tip: Chickpea miso paste
Chickpea miso paste is naturally gluten free and is a pantry item that can be kept in your fridge for a very long time. It can be found at your local health food store or Co-Op, in the refrigerated section. Miso paste is a great addition to sauces, soups, and dressings, adding a savory umami taste.


  • 2 tablespoons chickpea miso paste
  • 3 tablespoons water
  • 2 medium summer squash, cut into rounds
  • 1/3 cup rice vinegar
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon raw honey
  • 2 teaspoons shallots, minced
  • 1 tablespoon sesame seeds
  • 2/3 cup olive oil
  • 2 tablespoons toasted sesame oil
  • ¼ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 cups mixed field greens
  • 2 cups snow peas, trimmed and julienned
  • 1 carrot, julienned
  • ¼ cup dry roasted almonds, chopped or sliced


  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with all natural parchment paper.
  3. Mix miso paste and water together in a large mixing bowl. Add yellow squash and toss to coat. Transfer squash to baking sheet.
  4. Roast squash until it just starts to get tender (8-10 minutes).
  5. Mix rice vinegar, ginger, honey, shallot, sesame seeds, olive oil, sesame oil, salt and pepper in a medium mason jar and shake vigorously to combine dressing.
  6. Toss together greens, snow peas, carrots, almonds, and squash and reserve ½ for lunch the next day.
  7. To plate, serve miso glazed vegetables over 3 cups field greens and top with dressing, saving half of the dressing for lunch tomorrow.