Spinach-Endive Salad With Miso Dressing

By David Tanis

Updated February 8, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(34)
Comments
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With its bright miso dressing, soft egg and avocado, this is a comfort-food salad. Larger spinach leaves from a fresh bunch are preferred here, since packaged baby spinach is too tender to dress. A sprinkle of furikake, the Japanese sesame-seaweed seasoning, really makes this salad pop. It’s easily found at Asian groceries, but it’s also fun to make your own. You’ll want to throw it on everything.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons lime juice

  • 2 tablespoons rice vinegar

  • ½ teaspoon mustard powder

  • 2 tablespoons white miso

  • 3 tablespoons avocado oil, peanut oil or other vegetable oil

  • 4 cups large spinach leaves, stems removed

  • 2 or 3 Belgian endives, separated into leaves

  • 1 or 2 firm-ripe avocados, cut into thick slices

  • 3 large eggs, cooked for 9 minutes until soft at center but not runny, peeled and quartered or rough chopped

  • Salt

  • 2 tablespoons furikake, for sprinkling

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 93 milligrams cholesterol; 202 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 5 grams fiber; 338 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a small bowl, mix together lime juice, vinegar and mustard powder. Stir in miso to dissolve, then whisk in oil.

  2. Step 2

    Just before serving, place spinach leaves and endives in a salad bowl, add about half the dressing and toss to coat. (Dressing the salad just before serving will keep it from going soggy and sad.)

  3. Step 3

    Garnish with avocado and egg. Salt lightly. Drizzle with a little more dressing. Sprinkle generously with furikake.

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Ratings

5 out of 5
34 user ratings
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Comments

Bob

This one's a keeper. The dressing is bright and just a little tart, perfect for the salad ingredients.

Peter Laundy

Found 5 flavor options of furikake at our Japanese grocery. Will any do, or is there a specific one to use?

eileen

I have been using the dressing on a mixed green salad with blueberries, strawberry slices, goat cheese and pistachios. Really yummy

Robin

Unlike some commenters, I had no trouble with the dressing being paste-like. It was perfectly fluid. It was, however, quite tart, and I had trouble detecting the miso. A perfectly fine vinaigrette, but this didn’t feel particularly special to me.

Mary

Delightful w pork tenderloin and carrots! Loved the miso dressing! I was lacking furikake (and time to make it ) so I took a sheet of seaweed (roasted in avocado oil and sea salt) and crumbled it in, adding a beautiful deep green color.

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