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

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

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

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

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.

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

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

Equipment Needed

Spice Level:

Dietary