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a bowl of the winston salad
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The Winston Salad

The Winston is great. It has deep greens and crunchy vegetables like celery, carrots, and red cabbage. Edamame and Tempeh serve as the protein sources and yummy soba noodles and avocado provide filling elements to keep you satisfied until your next meal.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course, Salad
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: asian salad, udon noodle salad
Servings: 4
Calories: 406kcal


  • baking sheet
  • parchment paper
  • whisk
  • large salad bowl
  • mason jar


The Salad

  • 1 package tempeh
  • 1 Tbsp soy sauce
  • 1 lb super greens salad mix
  • 2 cups soba noodles cooked
  • 4 stalks celery chopped
  • 2 avocados chopped
  • 1 cup red cabbage chopped
  • ¾ cup chopped carrots
  • 1 cup edamame
  • 4 scallions chopped

Miso Dressing

  • 1/4 cup hot water
  • 2 Tbsp white miso
  • 2 Tbsp lemon juice
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 tsp fresh ginger minced


  • Preheat your oven to 400 or if you have a toaster oven, break it out.
  • Slice the tempeh into thin slices and drizzle soy sauce on top. Place on a baking sheet and bake in the oven or toaster oven for 5 – 10 minutes until toasty and brown. 
  • Break out your giant salad bowl or four larger meal prep bowls. Dump the entire container of super/power greens in your bowl(s) and use a pair of kitchen scissors to cut the greens into bite-sized pieces.
  • Add the soba noodles, celery, avocado, cabbage, edamame, scallions, carrots, and baked tempeh to the salad.
  • Add all the water, miso, lemon juice, rice wine vinegar, sesame oil, and ginger to a mason jar or another sealable container. Whisk as much of it as you can, and shake the rest until smooth. 
  • Add the dressing to the salad and enjoy!


Nutrition info is an estimate.


Calories: 406kcal | Carbohydrates: 41g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 822mg | Fiber: 5g | Sugar: 6g