Roasted Sweet Potato & Mizuna Salad

Name: Roasted Sweet Potato & Mizuna Salad
Ingredients: 4 Sweet Potatoes, Diced; 2 Tablespoons Oil; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Ginger; 2 teaspoons Parsley; 4 cups Mizuna; 1/4 cups Red Onion, Sliced Thin; 1/4 cups Oil; 2 cloves Garlic, Minced; 1- 1/2 Tablespoon Soy Sauce; 1 Tablespoon Apple Cider Vinegar; 1/2 teaspoons Ginger; 2 Tablespoons Honey; 2 Tablespoons Sesame Oil

15 ingredients

10 steps

Ingredients

4 Sweet Potatoes, Diced
2 Tablespoons Oil
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/2 teaspoons Ginger
2 teaspoons Parsley
4 cups Mizuna
1/4 cups Red Onion, Sliced Thin
1/4 cups Oil
2 cloves Garlic, Minced
1- 1/2 Tablespoon Soy Sauce
1 Tablespoon Apple Cider Vinegar
1/2 teaspoons Ginger
2 Tablespoons Honey
2 Tablespoons Sesame Oil

Directions

1

Preheat oven to 400 degrees F.
2

In a medium bowl, combine diced sweet potatoes, oil, and salt, pepper, ginger, and parsley.
3

Toss to cover the sweet potatoes.
4

Spread the mixture on a baking sheet covered in parchment paper and roast for 2025 minutes, stirring occasionally, until fork tender.
5

Meanwhile, wash the mizuna and place on platter.
6

Top with red onions and set aside.
7

Next, whisk together the dressing ingredients and set aside.
8

Remove the sweet potatoes and allow to cool for 5 minutes before placing on top of salad greens.
9

Drizzle with dressing and top with cheese of choice or sesame seeds, if desired.
10

Serve immediately.