Miso aubergine, kale and roasted beetroot winter salad

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Miso aubergine, kale and roasted beetroot winter salad

Miso aubergine, kale and roasted beetroot winter salad

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This Miso aubergine, kale and roasted beetroot winter salad is really a combination of a few of my fave veg. I’ve added a miso dressing as it’s a great stomach soother.

I love this as a side dish, and it’s great for a girly lunch. Make a few different salads and mix and match like in a healthy deli!

I would make it alongside my Chickpeas, green beans, broccoli and pesto bowl, and my wild rice, cinnamon roasted sweet potato and kale salad.

I love seeing your re-creations, please share them with me via InstagramFacebook and Twitter using #gettheglow #madeleineshaw


Serves 4 Ready in 45 minutes


Preheat the oven to 180 C.

Mix the dressing ingredients together and leave to the side.

Cut the aubergine into bite size chunks and the beetroot into inch cubes rub them both separately in the avocado oil with half of the dressing, roast them for 30 minutes until golden and cooked through.

Cook the buckwheat by washing it in a sieve with warm water then cover with water in a pot and bring to the boil. Once boiled, reduce to a simmer for 15 minutes until cooked through and the water has been absorbed. If you have water leftover you can just drain it off but keep the buckwheat in the cooking pot with the lid on.

Finely chop the kale and mix it in with the cooked buckwheat and leave the lid on so the kale cooked for a few minutes. Mix the aubergine and beetroot with the buckwheat and kale. Stir in the rest of the dressing and mix in with the pecans.

Serve warm or cold in your lunch box the next day.

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