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Roasted Vegetable Salad With Miso Dressing From Nourish Northwest: GNC Small Biz Spotlight

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Recipe Information

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Video-Specific Recipe

Roasted Vegetable Salad with Miso Dressing

JapaneseJPsalad
35 min
easy
4 servings
Servings4
2 cups sweet potatoes, diced
2 cups Brussels sprouts, halved
1 tablespoon olive oil
1/2 teaspoon salt
4 cups mixed greens
1 cup kale, chopped
1 cup baby chard, chopped
1 cup baby spinach
1/4 cup orange juice
1 tablespoon toasted sesame oil
1/4 cup miso
2 tablespoons tahini
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons maple syrup

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Roast sweet potatoes and Brussels sprouts on two trays at 425°F for about an hour, stirring a couple of times.

2

Lay roasted vegetables on top of a bed of mixed greens (kale, baby chard, and baby spinach).

3

Make the orange miso dressing by squeezing the juice of an orange into a jar.

4

Add 1 tablespoon toasted sesame oil, 2 tablespoons miso, 2 tablespoons tahini, 1 tablespoon apple cider vinegar, and 1 clove of chopped garlic to the jar.

5

Grate in frozen ginger and add 2 teaspoons of maple syrup.

6

Shake the jar to mix the dressing and drizzle some on top of the salad, serving the rest on the side.

Equipment Needed

baking sheetmixing bowlwhisk

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-freegluten-free
Local Name: 味噌ドレッシングのロースト野菜サラダ

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