Miso-Glazed Pumpkin and Kale Salad with Toasted Seeds

The best miso-glazed pumpkin and kale salad, finished with a creamy tahini-miso dressing. This is one of my go-to salads — simple to make, fantastic as leftovers, and naturally gluten-free and nut-free when using tahini.

I recently tasted an amazing miso-glazed roasted pumpkin at a café and couldn’t stop thinking about it. I recreated my own version at home and kept returning to that café to compare until it felt just right. When I hinted about this on Instagram, you all were as excited as when I post a new dessert — so here it is: a tahini-miso pumpkin and kale salad you’ll want to make again and again.

This salad pairs caramelised miso-roasted pumpkin with massaged kale and a luscious tahini-miso dressing. The miso brings salty umami, maple syrup and the pumpkin add sweetness, and sesame oil and seeds give a toasty, nutty note. I recommend making extra dressing — you’ll want it on everything.

Let’s make miso-glazed pumpkin and kale salad.

What ingredients you’ll need

• Pumpkin (winter squash) — cut into wedges for roasting. Japanese pumpkin or butternut squash both work well.
• White (shiro) miso paste — the key flavour. Use white miso for this recipe; stronger misos will overpower the balance.
• Sesame oil — adds a toasty aroma that pairs beautifully with miso.
• Tahini — gives the dressing its creamy texture. You can substitute another seed or nut butter if desired.
• Maple syrup — a touch of sweetness to balance the miso.
• Apple cider vinegar, lemon, or lime juice — for brightness and acidity.
• Ground ginger — warms the dressing with subtle spice.
• Curly kale — roughly chopped and massaged so it becomes tender and flavorful.
• Red onion — thinly sliced for a sharp contrast; spring onion is a milder alternative.
• Toasted sesame seeds — add crunch and extra sesame flavour.

What is miso paste?

Miso is a traditional Japanese seasoning made by fermenting soybeans (often with rice or barley) and salt using koji. It brings a rich, savory umami character to soups, dressings, marinades, and roasted vegetables.

How to prepare this miso pumpkin and kale salad

• Roast the pumpkin: Slice the pumpkin into wedges, rub with sesame oil and a little white miso, then roast until tender and caramelised — about 25–30 minutes at 425°F (220°C).

• Make the tahini-miso dressing: Whisk together white miso, sesame oil, tahini, vinegar (or lemon/lime), ground ginger and maple syrup. Add water, a tablespoon at a time, until you reach a pourable creamy consistency.

• Prepare the kale: In a large bowl, massage the chopped kale with about 3 tablespoons of the dressing and add the thinly sliced red onion. Massaging softens the kale and helps it absorb flavour.
• Finish the pumpkin: When the pumpkin is roasted, brush the remaining dressing over the wedges and sprinkle with toasted sesame seeds.
• Assemble and serve: Arrange the dressed kale on a platter, top with the miso pumpkin, scatter extra sesame seeds, and serve warm or at room temperature.

How to store miso pumpkin salad

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours mellow and deepen overnight — the dressing continues to infuse the pumpkin, making it even better the next day.

What to serve with this salad

Turn this salad into a full meal by adding roasted chicken, tofu, tempeh, or your preferred protein. It also pairs nicely alongside grain bowls, roasted vegetables, or a warm grain like quinoa or freekeh.

Other vegetable sides you may like

Baked Broccoli Pumpkin Tots

Baked Sweet Potato Zucchini Tots (Paleo + Vegan)

If you make this miso pumpkin + kale salad or have a question, please leave a comment and rate the recipe. I’d love to hear what you think and any variations you try.

Miso Pumpkin + Kale Salad

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• Author: Caitlin Rule
• Total Time: 25 minutes
• Yield: 4 serves