Nicola Galloway of Homegrown Kitchen's Spring Salad with Grilled Orange & Miso

As part of our nationwide September Plant Based Challenge, we asked passionate foodie and homegrown cook Nicola Galloway of Homegrown Kitchen to create a delicious and seasonal plant based recipe for us to showcase just how easy it is to add more seasonal veggies to your plate! The result? This incredibly simple throw together Spring salad with a wonderfully tangy orange & miso dressing. 

Don't forget to enter our nationwide competition and show us how you add more colour to your plate, for the chance to win some amazing prizes including Air New Zealand return flights for two to Auckland, a night of luxury at The Pullman Auckland and a degustation dinner for two at world renowned The French Cafe.

Spring Salad with Grilled Orange & Miso Dressing

Serves 4 

This is kind of an ‘anything goes’ salad, with my current favourites pictured – red cabbage, fennel, kohlrabi, broad bean tips, apple and mint. The simple dressing is zinging with flavour, with the grilled orange adding a subtle smoky and bitter element that works well with the miso. Look out for Nelson-made Urban Hippie Miso, it is made with much love and care by a Japanese couple, Mie & Takehito. We always have a few packets in the fridge for a quick broth or for adding to pesto and dressings. A little goes a long way!


Selection of early spring produce

red or green cabbage





broadbean tips



Grilled Orange & Miso Dressing

1 orange, halved

juice of 1 lime or 1/2 lemon

1 tablespoon miso - I used Urban Hippy Miso

1 teaspoon local honey

4 tablespoon extra virgin olive oil

toasted seeds to serve


  1. Make the dressing. Lightly brush a heavy-based skillet with oil and heat over a moderate heat. Place the orange halves cut side down and grill until golden and a little charred. Squeeze the orange juice into a jug and add the remaining ingredients. Mix well to dissolve the miso and honey. Check the flavour adding extra lime/lemon or honey if needed to reach the perfect balance of sweet, salty and sour.
  2. Harvest or gather a selection of seasonal produce - trim, peel and slice the produce thinly and arrange on a large platter or bowl. Drizzle with the dressing and scatter with toasted seeds to serve.
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