Miso, a fermented soybean product, is rich in probiotics that support the growth of beneficial bacteria in the gut, enhancing your gut microbiome. Its intense flavor means that just a few spoonfuls of miso dressing can elevate this salad to a whole new level.

Yields: 4 servings
Total Time: 30 minutes
Calories per Serving: 281

Ingredients:

• 1 1/2 lbs mixed wild mushrooms, trimmed and cut into 1-inch pieces
• 3 tbsp toasted sesame oil
• Kosher salt
• 3 small cloves garlic (2 cloves finely chopped, 1 clove grated)
• 3 tbsp mirin
• 2 tbsp red miso
• 2 tbsp rice vinegar
• 1 1/2 tbsp tahini
• 2 tsp Dijon mustard
• 5 cups mixed baby greens, watercress, or a combination
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Directions:

1. Preheat the oven to 475°F. On a rimmed baking sheet, toss the wild mushrooms with sesame oil and 1/4 teaspoon kosher salt. Roast until golden brown, about 13 to 15 minutes. Toss with chopped garlic and roast for 1 minute more.
2. In a tall jar, use an immersion blender to puree 3 tablespoons of water, mirin, red miso, rice vinegar, tahini, Dijon mustard, and grated garlic until creamy.
3. Divide the greens among bowls, top with the slightly cooled roasted mushrooms, and sprinkle with scallions and toasted sesame seeds. Drizzle with the miso dressing.

Nutrition (per serving):

• Calories: 261
• Protein: 7 g
• Carbohydrates: 22 g
• Fiber: 7 g
• Sugars: 7.5 g (0 g added sugars)
• Fat: 16 g (1.5 g saturated fat)
• Cholesterol: 0 mg
• Sodium: 752 mg