This salad is full of fresh summer flavors. Enjoy!

Roasted Eggplant & Summer Squash Salad with Tangy Miso Dressing

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves: 4


Miso Dressing:

  • 2 Tablespoons white miso
  • 1 1/2 Tablespoons tahini
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 3 1/2 Tablespoons water + additional to thin if necessary
  • 1 clove of garlic, minced
  • 1 scallion, minced (white and light green parts only)
  • 1 teaspoon fresh ginger, grated


  • 2 cups cooked quinoa (red, white or rainbow)
  • 2 medium-small eggplants, cut into 1 inch chunks (no need to peel) about 2 cups worth
  • 1 medium-small summer squash (or zucchini) cut into 1 inch chunks (no need to peel)
  • 1 pint cherry tomatoes
  • 3-4 Tablespoons olive oil
  • 1/4 cup sesame seeds, lightly toasted
  • 1/4 cup minced parsley


  1. Whisk all the ingredients for the dressing together until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add a little more water if the sauce is too thick.
  2. Preheat the oven to 425F. In a large bowl, toss the eggplant, summer squash and tomatoes with the oil. Season with a little salt and pepper. Place on a parchment lined baking sheet and roast in the oven until the vegetables are browned and the cherries are blistered and bursting. About 25 minutes (times will vary depending on your oven). Toss the veggies halfway through cooking.
  3. Divide the cooked quinoa between plates and top with the roasted veggies. Sprinkle each plate with toasted sesame seeds and minced parsley. Drizzle with dressing and serve.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go
  • Have fun in the kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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