Description
Roasted veggies, spicy arugula, bright cranberries and crunchy pepitas get drizzled with ginger miso dressing in this delicious side dish.
Ingredients
Scale
- 3 cups sweet potatoes, diced
- 2 cups cauliflower, small florets
- 2 cups arugula, chopped
- 1/4 cup dried cranberries
- 1/4 cup pepitas
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- olive oil or cooking spray
Miso Sauce
- 1 inch chunk of ginger, peeled
- 3 cloves of garlic
- 1/4 cup olive oil
- 2 Tablespoons maple syrup
- 1 Tablespoon yellow miso
- 1 Tablespoon sesame seeds
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine vinegar
Instructions
- Preheat oven to 400º and line a baking sheet with parchment paper.
- Spread veggies onto the baking sheet and drizzle with olive oil or cooking spray. Sprinkle with salt, black pepper, and white pepper.
- Bake for 23-25 minutes until sweet potatoes are fork tender, but not overcooked. You want them to be slightly firm so that they don't fall apart when mixing the salad.
- Allow the veggies to cool, then empty into a large bowl.
- Add arugula, cranberries, and pepitas and stir in.
- After making miso sauce (instructions below), pour over the salad and gently mix until well-coated.
Miso Sauce
- Add all ingredients to a blender or food processor – ginger, garlic, olive oil, maple syrup, miso, sesame seeds, soy sauce, and rice wine vinegar.
- Blend until smooth and garlic and ginger are pureed. Some sesame seeds will still be visible and not fully blended, and that's ok.
- Set aside until you're ready to add it to the salad.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Side
Nutrition
- Calories: 250
- Sugar: 13 g
- Sodium: 719 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 4 g