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Miso Curry Salad

By Chef Marisa Ford


2 pk Hilary's Curry Burgers
1/3 cup olive oil
1/3 cup chickpea miso
1 1/2 T red curry paste
3 cups butternut squash, medium diced
3 cups purple potatoes, medium diced
2 T fresh lemon juice
3 cups kale, stems removed and chopped
1 1/2 cups pear, diced


Preheat oven to 400 degrees F. Prepare Hilary's Curry Burger as per package instructions. In a bowl, whisk together the olive oil, miso, and curry paste. Pull out half of the mixture and set aside. Mix the squash and potatoes with half of the miso curry mixture then place on a baking sheet and roast for 20 minutes, or until everything is browned and tender. In the meantime, take the reserved miso curry mixture and whisk in the fresh lemon juice. Then, stir in the kale and pears until well coated. Toss the roasted squash and potatoes with the kale and pear mixture until well combined. Place a cooked Hilary's Curry Burger on top and enjoy!

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