Savory Miso Broccoli Grain Salad by Molly Yeh

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I used to think broccoli was only good steamed or roasted until I discovered this grain salad. Growing up, that’s how my mom always served it – plain and simple on the side of our dinner plates. When I tried adding raw broccoli to anything, it just felt too tough and boring.

That’s because I hadn’t cracked the code on prepping broccoli for salads—you need to chop it really small and pair it with the right ingredients. This miso grain salad changed everything for me. The nutty grains and savory miso dressing make raw broccoli actually taste good, and it’s so easy to throw together when you’re tired of the same old salad routine.

What Kind of Broccoli Should I Use?

Regular grocery store broccoli crowns work perfectly for this salad, though you could also use broccolini if you’re looking for a slightly milder, sweeter flavor. When picking your broccoli, look for tight, dark green florets with no yellowing spots, and stems that feel firm and fresh. You can use both the florets and the stems in this recipe – just peel the tough outer layer of the stems and slice them thinly. If you’re in a time crunch, pre-cut florets from the produce section will work just fine, though they might not be as fresh as whole broccoli heads.

Options for Substitutions

This grain salad is pretty adaptable and you can make several swaps while keeping the same great taste:

• Wheat berries: If you can’t find wheat berries, try using farro, barley, or even brown rice. Just cook according to package instructions for each grain type.
• White miso: Yellow miso works just as well here. If you can’t find miso, mix 2 tablespoons tahini with 1 extra tablespoon soy sauce – though the flavor will be different, it’ll still give you that nice umami taste.
• Cashews: Feel free to swap these with almonds, peanuts, or even sunflower seeds. Just make sure to toast them first for the best flavor.
• Rice vinegar: Apple cider vinegar can work in a pinch, though you might want to add a tiny bit more sugar to balance the sharper taste.
• Broccoli: You can use broccolini or even cauliflower instead. If using cauliflower, you might need to roast it a few minutes longer.
• Fresh ginger: If you’re out of fresh ginger, use 1/2 teaspoon ground ginger – though fresh really does work best in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this grain salad is overcooking the broccoli – you want it roasted until just tender with slightly crispy edges, not mushy and lifeless (about 20-25 minutes at 400°F should do it). Another common error is not tasting and adjusting the miso dressing as you go – start with less miso paste and add more gradually, since different brands vary in saltiness and intensity. The wheat berries need proper attention too – cooking them in unsalted water will result in bland grains, so be sure to salt your cooking water generously and cook until they’re tender but still have a pleasant chew (about 45-60 minutes). For the best flavor development, try making this salad at least an hour before serving to let the ingredients mingle, and don’t skip toasting the cashews and sesame seeds – it makes a world of difference in adding depth to the final dish.

What to Serve With Miso Broccoli Grain Salad?

This hearty grain salad works great as a main dish, but it also makes an excellent side for simple protein options like grilled chicken, salmon, or tofu. Since the salad has strong Asian flavors from the miso and sesame, it pairs really nicely with other Asian-inspired dishes – try it alongside some chicken katsu or teriyaki salmon. For a complete vegetarian meal, you could serve it with some crispy pan-fried dumplings or a warming miso soup on the side. The nutty wheat berries and roasted broccoli are filling enough that you don’t need much else to make it a complete meal!

Storage Instructions

Keep Fresh: This grain salad is perfect for meal prep! Place it in an airtight container in the fridge, where it’ll stay fresh for up to 5 days. The flavors actually get better as they mingle together, making it even tastier the next day.

Make Ahead: You can prep all the components separately up to 2 days in advance. Store the roasted broccoli, cooked wheat berries, and dressing separately in the fridge. When you’re ready to eat, just toss everything together with the fresh ingredients like carrots and green onions.

Serve Later: If you’re planning to serve this later, consider adding the cashews just before serving to maintain their crunch. Give it a quick stir and taste before serving – you might want to add a splash more dressing or a pinch of salt since the grains tend to soak up the flavors over time.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 45-55 g
• Fat: 100-110 g
• Carbohydrates: 180-200 g

Ingredients

• 1 pound broccoli florets
• 1 tablespoon neutral oil
• Kosher salt to taste
• 5 tablespoons of the same neutral oil
• 1/4 cup rice vinegar
• 3 tablespoons white miso
• 1 1/2 tablespoons toasted sesame oil
• 1 tablespoon white sugar
• 1 tablespoon toasted sesame seeds
• 2 teaspoons soy sauce
• 1 1/2 teaspoons fresh grated ginger
• 1 teaspoon kosher salt
• Up to 3 tablespoons water, as needed
• 4 cups prepared wheat berries
• 4 green onions, sliced
• 1/2 cup chopped toasted cashews
• 1 medium carrot, roughly grated

Step 1: Prepare the Broccoli

Begin by arranging an oven rack in the upper third position and preheat the oven to broil.

Spread broccoli florets evenly across a rimmed baking sheet.

Toss them with neutral oil and season with a couple of pinches of salt.

Place the sheet under the broiler and broil until the broccoli is crispy and just tender.

This should take about 5 to 10 minutes, depending on your broiler’s strength.

Step 2: Make the Dressing

In a mixing bowl or mason jar, combine neutral oil, rice vinegar, miso paste, toasted sesame oil, granulated sugar, sesame seeds, soy sauce, grated ginger, and kosher salt.

Whisk or shake the ingredients together until the dressing is well combined.

If the dressing appears too thick, adjust the consistency by adding water, one tablespoon at a time, until you reach the desired texture.

Set the dressing aside once ready.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooked wheat berries, charred broccoli, sliced green onions, chopped toasted cashews, and grated carrots.

Pour the prepared dressing over the mixture and toss everything together thoroughly to ensure all ingredients are coated with the dressing.

Step 4: Serve and Store

Serve the salad immediately for the best flavor and texture.

Any leftovers can be stored in the refrigerator for up to 5 days.

Enjoy a refreshing and healthy meal!