Reset Button Salad with Carrot Miso Ginger Dressing

Thank you to Sprouts Farmers' Market for sponsoring this post.

Anyone who has been following along here knows I’m no fan of crash diets, restrictive eating, or punishing cleanses. But I do recommend the occasional dietary reset, since even the most devout healthy eater can get derailed from healthy habits. It’s practically inevitable (and, frankly, part of enjoying life) to eat a little more and perhaps a little more indulgently on vacation, over weekends, and during the holidays. The key is to find your way back to best practices when the time comes.

The best route for me to get on track is by prepping what I think of as a reset recipe: Delicious food that is enormously good for you and makes you feel good.

Today’s salad is exactly that. A Reset Button Salad. 

The key to this salad is the tangy, tasty, crazy good-for-you dressing. It’s a blend of carrots, miso, ginger, and two kinds of oil. If you have ever eaten a green salad at a Japanese restaurant, it was likely dressed with some iteration of this dressing. And while extra virgin olive oil is my standard for salads, I opted for the neutral flavor of canola instead. It’s high in desirable mono-unsaturated fats, and when you use an organic expeller-pressed oil, like the one I buy at Sprouts Farmers Market, it’s processed without chemicals or heat.

As for the salad itself, it’s all about color and crunch. The greens are a combination of kale and romaine, which deliver a wallop of nutrition. After that, toss in whatever raw vegetables you like, the bigger the rainbow, the better. The finishing touch is a small handful of chopped tamari roasted almonds, which deliver flavor, texture, and staying power . If you plan to serve this as a main course, I like to include baked tofu or chicken for added protein and heft.

It’s a reset button powerhouse that is miles better than any crash diet or crazy cleanse. Toss yourself a gorgeous salad instead, enjoying every bite while recommitting to your best intentions.

Need more reset recipes? Check this Blueberry Superfood Smoothie or these Vegetables with Lemon Tahini Dressing.

Also, if you are hooked on all things carrots, scroll down below to find dozens of inspired ideas from a slew of talented food bloggers.

5 from 7 votes

Print

Reset Button Salad with Carrot Ginger Miso Dressing

A colorful, crunchy salad that’s dressed with a classic Carrot, Ginger, Miso Dressing. The combination is satisfying, tasty, and enormously nourishing. Serve as a side, or add baked tofu or chicken to make it a main dish. Leftover dressing makes a great dip for raw, crunchy vegetable.s

Course Salad

Prep Time 20 minutes

Servings 4 servings as a main course, 6 servings as a side dish without the tofu or chicken

Author katiemorford

Ingredients

Dressing

• ¼ cup Sprouts organic expeller pressed canola oil
• 1 tablespoon organic Sprouts sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoons lime juice
• 2 tablespoons white miso (see notes)
• 1 teaspoon honey
• 2 medium carrots, cut into several pieces
• 1 inch long piece fresh ginger, peeled and cut into slices
• ¼ teaspoon kosher salt

Salad

• 1 bunch kale
• 3 cup chopped hearts of romaine lettuce
• 2 medium carrots, thinly sliced
• 4 radishes, thinly sliced
• ⅓ english cucumber, thinly sliced
• 1 red pepper, thinly sliced
• 1 small ripe avocado, cut into bite-size cubes
• ⅓ cup roughly chopped Tamari almonds, from the bulk bin section of Sprouts
• 6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken (if serving as a main course)

Instructions

1. Put all of the dressing ingredients into a blender and run until smooth. Alternatively, you can make this in a food processor, though it won’t be quite as smooth.

2. Strip the leaves from the kale and cut crosswise into ¼-inch-wide ribbons. Measure 3 packed cups and put in a large salad bowl. Add the romaine, carrots, radishes, cucumber, pepper, avocado, almonds, and optional tofu or chicken.

3. Add several spoonfuls of the dressing to the salad and toss well. Taste and add more dressing if needed. Save leftover dressing for another salad or to use as a dip for vegetables.

Recipe Notes

Miso is sold in tubs in the refrigerated section of the market, usually where tofu and other soy products are sold. I prefer white miso for this dressing, but yellow or red miso will work as well. Just know that it will alter the color of the dressing somewhat.

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worthy Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan-Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s Sumac Carrot and Feta Salad

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spirals

Butter Loves Company’s Iced Carrot Cake Cookies

Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)

Cocoa and Salt’s Classic Carrot Cake

Dirty Whisk’s Carrot and Herbed Ricotta Tart

A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta

Lemon Thyme and Ginger’s Sweet n’ Spicy Herbed Carrots

Jessie Sheehan Bakes’ Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream

Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing

What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter

Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta