Broccolini is commonly known as Tenderstem Broccoli; a hybrid between regular broccoli and its more exotic cousin, kai-lan (aka Chinese broccoli). It is milder and sweeter than run-of-the-mill broccoli and is a good source of vitamin C.
As the stalks are so much thinner and the florets smaller and more delicate it is also quicker to cook - a brief steam or even blanch is adequate.
Roasting the squash brings out the natural sweetness of this antioxidant-rich, anti-inflammatory root vegetable. The roasting oil also aids the absorption of fat-soluble vitamin A.
It is no secret that the consumption of edamame beans and miso is not paleo - the argument against soy and its potentially distruptive effects on hormone balance abound on the internet, so I will spare the repetition. From personal experience I tolerate soy and choose to include it in moderation but understandably this will vary between individuals.
Edamame beans are a good source of plant protein, fibre, antioxidants, vitamins C and K, and even a reasonable source of iron. The fermentation process involved in the making of miso means it is rich in enzymes and gut-loving probiotics. It also provides the most delicious umami flavour in the dressing which brings the whole salad alive.
Broccolini, Squash and Edamame Miso Salad
Gain-free, Gluten-free, Diary-free, Refined Sugar-free
Serves 2
Ingredients:
150g broccolini, trimmed
100g edamame beans, cooked and shelled
200g butternut squash, peeled, deseeded and cubed
1 tbsp olive oil or melted coconut oil
sea salt and freshly ground black pepper
50g watercress and rocket leaf mix
optional: black and white sesame seeds, or furikake, to garnish
Miso dressing:
2 tbsp miso paste
2 tbsp lime juice (half a lime)
1 tbsp rice wine vinegar
1 tbsp raw honey (or maple syrup if vegan)
1 tbsp extra virgin olive oil
1 tbsp sesame oil
Instructions:
1. Preheat oven to 180 degrees celsius, 360 degrees farenheit.
2. Toss butternut squash cubes in olive oil or coconut oil, season with a sprinkle of sea salt and black pepper. Roast for approx 25mins until lightly browned on the edges, turning halfway.
3. Blanch broccolini in boiling water for 2 minutes (or steam) then refresh in ice water to retain colour. Drain and set aside.
4. Whisk together dressing ingredients and set aside.
5. Assemble salad in separate serving bowls or plates or toss everything together in a large salad bowl.
6. Drizzle generously with dressing and spirnkle with sesame seeds or furikake if using. Serve immediately.
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| Broccolini, Squash and Edamame Miso Salad |
As the stalks are so much thinner and the florets smaller and more delicate it is also quicker to cook - a brief steam or even blanch is adequate.
Roasting the squash brings out the natural sweetness of this antioxidant-rich, anti-inflammatory root vegetable. The roasting oil also aids the absorption of fat-soluble vitamin A.
It is no secret that the consumption of edamame beans and miso is not paleo - the argument against soy and its potentially distruptive effects on hormone balance abound on the internet, so I will spare the repetition. From personal experience I tolerate soy and choose to include it in moderation but understandably this will vary between individuals.
Edamame beans are a good source of plant protein, fibre, antioxidants, vitamins C and K, and even a reasonable source of iron. The fermentation process involved in the making of miso means it is rich in enzymes and gut-loving probiotics. It also provides the most delicious umami flavour in the dressing which brings the whole salad alive.
Broccolini, Squash and Edamame Miso Salad
Gain-free, Gluten-free, Diary-free, Refined Sugar-free
Serves 2
Ingredients:
150g broccolini, trimmed
100g edamame beans, cooked and shelled
200g butternut squash, peeled, deseeded and cubed
1 tbsp olive oil or melted coconut oil
sea salt and freshly ground black pepper
50g watercress and rocket leaf mix
optional: black and white sesame seeds, or furikake, to garnish
Miso dressing:
2 tbsp miso paste
2 tbsp lime juice (half a lime)
1 tbsp rice wine vinegar
1 tbsp raw honey (or maple syrup if vegan)
1 tbsp extra virgin olive oil
1 tbsp sesame oil
Instructions:
1. Preheat oven to 180 degrees celsius, 360 degrees farenheit.
2. Toss butternut squash cubes in olive oil or coconut oil, season with a sprinkle of sea salt and black pepper. Roast for approx 25mins until lightly browned on the edges, turning halfway.
3. Blanch broccolini in boiling water for 2 minutes (or steam) then refresh in ice water to retain colour. Drain and set aside.
4. Whisk together dressing ingredients and set aside.
5. Assemble salad in separate serving bowls or plates or toss everything together in a large salad bowl.
6. Drizzle generously with dressing and spirnkle with sesame seeds or furikake if using. Serve immediately.
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