I came up with this recipe when I went home from work to get changed and needed something in my belly before running out the door to an event. It came together quickly as I madly applied mascara and slipped into pantyhose in between chopping veggies. It’s both vegan and gluten-free, so it should accommodate most food sensitivities. With lots of veggies to keep you glowing, healthy fats to keep you full, and a hefty dose of protein, this salad has got you covered on all fronts. Topped off with a delicious sesame miso dressing, this healthy dish is sure to please even the pickiest of eaters. Try it out next time you’re in a rush to get a healthy dinner on the table and be sure to make extras as the leftovers are perfect for a brown bag lunch.


  • 1 package soba noodles (I like ginger/pumpkin/rice for this recipe)
  • 1 head of broccoli, chopped
  • 1 large carrot, grated
  • 2 cups spinach, chopped
  • 3 tbsp sunflower seeds
  • 1 avocado, diced
  • 1/3 lb. tofu, diced

Sesame Miso Dressing

  • 3 tablespoons toasted sesame oil
  • 3 tablespoons seasoned rice wine vinegar
  • ¼ cup miso
  • 1.5 tablespoons tamari


  1. Cook noodles according to package directions. Rinse with cold water and set aside.
  2. Steam broccoli until bright green and fork tender but still firm.
  3. Whisk dressing ingredients in a small bowl until well combined.
  4. Mix noodles together with veggies, sunflower seeds, and tofu.
  5. Pour dressing over the salad and mix well.
  6. Serve warm or cold.



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