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Photo of Miso eggplant, pumpkin, almond and brown rice salad by WW

Miso eggplant, pumpkin, almond and brown rice salad

Total Time
45 min
15 min
30 min
Miso doesn’t have to be saved just for soups! Use as a dressing for this nutrient filled salad. For a more earthy flavour swap the rice for buckwheat kernels.


Miso paste

1 tbs, brown

Maple syrup

1 tbs

Reduced salt soy sauce

2 tbs, tamari

Butternut pumpkin

500 g, cut into 1.5cm pieces


1 medium, cut into 1.5cm pieces

Brown rice, dry

1 cup(s), (200g)

Raw almonds

¼ cup(s), (30g), sliced

Baby spinach

75 g, chopped

Green shallot(s)

4 individual, thinly sliced

Sesame oil

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Combine miso, syrup and half the tamari in a large bowl. Add pumpkin and eggplant and toss to coat. Spread pumpkin and eggplant on prepared tray and lightly spray with oil. Bake for 30 minutes or until golden and tender.
  3. Meanwhile, cook rice following packet instructions or until just tender. Transfer to a large bowl. Add pumpkin, eggplant, almonds, spinach, shallots, oil and remaining tamari and toss to combine. Serve.


TIP: You can use 1 cup (180g) buckwheat kernels instead of brown rice.