Name: Sweet Potato Salad with Lime Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 sweet potatoes, scrubbed and cubed in 1/2" cubes; 1/4 cup + 1 Tbsp olive oil; 1/4 tsp nutmeg; salt + pepper; 1/4 cup white miso; 2" chunk of fresh ginger, grated; 2 Tbsp water; 2 Tbsp lime juice; 1 shallot, thinly sliced; 4 cups salad greens (I used spinach and herb mix); 1/4 cup slivered almonds; 1 avocado, cubed

Ingredients

Units Scale

2 sweet potatoes, scrubbed and cubed in 1/2" cubes
1/4 cup + 1 tbsp olive oil
1/4 tsp nutmeg
salt + pepper
1/4 cup white miso
2" chunk of fresh ginger, grated
2 Tbsp water
2 Tbsp lime juice
1 shallot, thinly sliced
4 cups salad greens (I used spinach and herb mix)
1/4 cup slivered almonds
1 avocado, cubed

Instructions

Preheat the oven to 400 F.
Rinse and dry the sweet potato cubes, then toss with 1 Tbsp olive oil, nutmeg, salt, and pepper.
Spread on a baking sheet (NOT touching each other), and bake for 30 minutes. Flip after 15 minutes. If they aren't quite soft enough yet, cook at 5 minute increments until fork-tender.
While the sweet potatoes are cooking, make the salad dressing. Combine the miso, grated ginger, remaining 1/4 cup of olive oil, and water. Using an immersion blender (or normal blender), blend until smooth.
Stir in the lime juice and shallot. Add salt and pepper to taste.
Toss the salad greens, almonds, avocado, and sweet potato cubes, with the dressing. Enjoy!