Roasted Sweet Potato Salad with Ginger Miso Dressing

Roasted veggies, spicy arugula, bright cranberries and crunchy pepitas get drizzled with ginger miso dressing in this delicious side dish.



Miso Sauce


  1. Preheat oven to 400º and line a baking sheet with parchment paper.
  2. Spread veggies onto the baking sheet and drizzle with olive oil or cooking spray. Sprinkle with salt, black pepper, and white pepper.
  3. 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.
  4. Allow the veggies to cool, then empty into a large bowl.
  5. Add arugula, cranberries, and pepitas and stir in.
  6. After making miso sauce (instructions below), pour over the salad and gently mix until well-coated.

Miso Sauce

  1. Add all ingredients to a blender or food processor – ginger, garlic, olive oil, maple syrup, miso, sesame seeds, soy sauce, and rice wine vinegar.
  2. Blend until smooth and garlic and ginger are pureed. Some sesame seeds will still be visible and not fully blended, and that’s ok.
  3. Set aside until you’re ready to add it to the salad.