Description
A vibrant and nutritious Mean Green Reset Salad featuring roasted sweet potatoes and broccoli, fresh greens, and a creamy tahini miso dressing. This salad balances spicy, tangy, and savory flavors, perfect for a wholesome lunch or dinner that can be served warm or at room temperature.
Ingredients
Scale
Roasted Vegetables
- 2 sweet potatoes, cut into match sticks
- 2 tablespoons salted butter or olive oil
- 1-2 teaspoons cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 cups broccoli florets, chopped
Salad Greens and Toppings
- 4 cups shredded romaine lettuce
- 2-4 cups shredded kale
- 1/2 cup fresh parsley and cilantro, chopped
- 1 avocado, sliced
- 1 cup crumbled feta cheese
- 1 1/2 cups pomegranate arils
Tahini Miso Dressing
- 1/4 cup tahini
- 1/4 cup toasted sesame oil or olive oil
- 1/4 cup lemon juice
- 1 rounded tablespoon white miso paste
- 2 tablespoons tamari or soy sauce
- 2 teaspoons honey
- 1-2 cloves garlic, grated
- 1 inch fresh ginger, sliced
- Chili flakes, to taste (optional)
- 1/4 cup hot water (plus more to adjust consistency)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). On a baking sheet, combine the sweet potato match sticks with butter or olive oil, cayenne pepper, smoked paprika, onion powder, garlic powder, salt, and black pepper. Toss well to evenly coat the sweet potatoes with the spices and oil.
- Roast sweet potatoes and broccoli: Place the baking sheet in the oven and roast the sweet potatoes for 20 minutes until tender with crisp, charred edges. Then add the chopped broccoli to the same sheet and roast for an additional 5 minutes until just tender.
- Make the tahini miso dressing: In a blender, combine tahini, toasted sesame oil (or olive oil), lemon juice, white miso paste, tamari or soy sauce, honey, grated garlic, sliced ginger, and 1/4 cup of hot water. Blend until smooth, adding more water if needed to achieve your desired dressing consistency. Season with chili flakes to taste if you like some heat.
- Assemble the salad: In a large bowl, combine shredded romaine, shredded kale, chopped parsley, and cilantro. Pour over the tahini miso dressing and toss thoroughly to coat all greens.
- Add roasted vegetables and toppings: Gently fold in the warm roasted sweet potatoes and broccoli. Top the salad with sliced avocado, crumbled feta cheese, and pomegranate arils.
- Serve: Enjoy the salad either warm or at room temperature for best flavor and texture.
Notes
- You can substitute tamari for gluten-free option or use regular soy sauce otherwise.
- Adjust the cayenne pepper according to your preferred spice level.
- The salad can be served immediately warm or chilled for a refreshing twist.
- Feel free to swap feta with a vegan cheese alternative to make this salad vegan-friendly.
- To save time, sweet potatoes can be roasted in advance and reheated when assembling the salad.
