Carrot and Edamame Salad with Miso Vinaigrette

By · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed salad featuring roasted carrots, edamame, and a tangy miso dressing, perfect for a light lunch or side dish. This japanese-inspired salads (vegetarian) ready in about 30 minutes pairs shelled and cooked edamame, sesame oil, miso paste into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss carrot coins with 1 tbsp sesame oil and spread on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Whisk miso paste, rice vinegar, maple syrup, and water in a small bowl until smooth.
  3. Step 3: In a large bowl, combine roasted carrots, edamame, and green onions. Pour miso vinaigrette over the salad and toss gently until evenly coated.
  4. Step 4: Transfer to a serving dish and sprinkle with toasted sesame seeds before serving.

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Frequently asked questions

How long does Carrot and Edamame Salad with Miso Vinaigrette take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Carrot and Edamame Salad with Miso Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shelled and cooked edamame from drying out.

Can I substitute ingredients in Carrot and Edamame Salad with Miso Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carrot and Edamame Salad with Miso Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Carrot and Edamame Salad with Miso Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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