Roasted Potato and Split Pea Salad with Miso Vinaigrette
Serves: 4-6
for the miso vinaigrette
  • 2 tablespoons white miso paste
  • 2 tablespoons brown rice vinegar
  • 2 tablespoons freshly squeezed lime or lemon juice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon tamari
  • 1 garlic clove - minced
  • ¼ cup olive oil
for the salad
  • 1 cup green or yellow split peas - soaked in purified water w/ a splash of acv overnight
  • sea salt
  • 2 lb fingerling potatoes - halved or quartered
  • 1½ tablespoons neutral coconut oil - melted
  • freshly ground black pepper
  • 2 tablespoons chopped rosemary (optional)
  • 3 medium carrots - diced diagonally
  • 1 medium red onion - cut into small wedges
  • 1 small bunch parsley - finely chopped
  • handful of dill - finely chopped (optional)
to make the vinaigrette
  1. Place the the miso paste into a small bowl. Add 1 tablespoon of the brown rice vinegar and mix until smooth. Add the rest of the brown rice vinegar, lime/lemon juice, sesame oil, tamari and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify.
to make the salad
  1. Drain and rinse the split peas and combine them with plenty of purified water and sea salt in a medium pot. Bring to a boil, lower the heat to a simmer and cook, partially covered, for about 30 minutes, until soft, but not mushy. Drain over a colander and set aside.
  2. In the meantime, preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking trays.
  3. Place the potatoes on one of the trays, drizzle with half of the oil, sprinkle with salt, pepper, and half of the rosemary, if using, and mix. Put the carrots and onion on the second tray, do not mix them together. Drizzle both with oil, salt, pepper and the rest of the rosemary, if using, and toss to coat. Place both trays in the oven and roast for 30-40 minutes, until all vegetables are golden and cooked throughout. The onion might cook quicker than the potatoes and carrots. Remove it from the baking sheet earlier, if that's the case.
  4. Let the roasted vegetables cool slightly and combine them with the cooked split peas in a large bowl, add the herbs and the vinaigrette, and toss to coat. This salad gets even better with time, as everything marinates in the vinaigrette.
Recipe by Golubka Kitchen at