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Roasted Sweet Potato Salad with Ginger Miso Dressing

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  • Author: Jordan Cord
  • Total Time: 30 minutes
  • Yield: 6 1x


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


  • 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


  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.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Side


  • 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