Roasted Sweet Potato & Broccoli Salad with Miso Dressing

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This salad makes the transition from summer into fall seamlessly. The sweet potatoes make  the dish a little more hearty and seasonal, and roasting the broccoli gives it a sweet, caramelized flavor that even broccoli haters will enjoy. Those flavors paired with the creamy avocado, crunchy cashews, and the sweet and savory miso dressing make for a winning early fall combination. Serve with a piece of roasted fish or chicken to round out a flavorful and healthy meal.

For the Salad:

  • 2 sweet potatoes, cut into 1/2 inch cubes
  • 2 small heads of broccoli, stems included, roughly chopped
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 cups leafy green salad mix
  • 1 avocado, diced
  • 1 cup unsalted cashews
  • Handful of mixed herbs, chopped (try basil, parsley, chives, whatever you like)

Directions:

  1. Preheat your oven to 375 degrees.
  2. On two separate baking sheets, toss the broccoli and the sweet potatoes separately with the olive oil, salt, and pepper.
  3. Roast your sweet potatoes first, for about 20 minutes total. Add the broccoli to the oven 5 minutes after the potatoes, letting them roast for about 15 minutes total, or until tender and just starting to get crispy.
  4. Toss the broccoli and sweet potatoes together and allow to cool.
  5. On a large platter, arrange the salad mix in an even layer, top with the cooled sweet potatoes, broccoli, avocado, cashews, and chopped herbs. Serve with the accompanying miso dressing.

For the Dressing:

  • 4 tablespoons white miso paste
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon sriracha (or to taste)
  • 2 tablespoons olive oil
  • 1 garlic clove, grated
  • 1 small piece fresh ginger, grated (or to taste)
  • Salt and black pepper
  1. Whisk together all the ingredients, and season to taste with salt and pepper if needed. Leftover dressing keeps well in the fridge for a week, and pairs deliciously with roasted salmon or grilled shrimp.

 

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