Warm Winter Salad Recipe with Lemon Miso Dressing
Make this easy winter salad with sweet potatoes, apples, kale, and a delicious lemon miso dressing for a warm, fresh meal.
Servings: 0
Ingredients
Sweet Potatoes
- 1 1/2 lbs sweet potatoes peeled, halved lengthwise, and thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Miso Dressing
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp white miso paste
- 2 garlic cloves grated
- 2 tbsp apple cider vinegar
- 2 tbsp freshly squeezed lemon juice (from about 1 lemon)
- Pinch of kosher salt
- Freshly ground black pepper
- Honey, to taste (optional)
Salad
- 5 cups curly or lacinato kale stemmed and sliced into thin ribbons (about 1 bunch)
- 1 large Honeycrisp apple cored, peeled, and cut into 1-inch pieces
- 2 cups cooked wild rice
- 1/2 cup crumbled goat cheese
- 1/2 cup lightly salted roasted almonds slightly crushed
Instructions
Roast the Sweet Potatoes
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Arrange the sweet potatoes on the prepared sheet and toss with the olive oil and season with the salt and pepper.
- Roast until the sweet potatoes are tender and lightly browned, 22 to 25 minutes.
Make the Dressing
- While your potatoes are roasting, mix up your dressing.
- In a large bowl, whisk the olive oil, miso paste, garlic, vinegar, lemon juice, salt, pepper, and honey, if using, until well combined.
Assemble the Salad
- In a large salad bowl, add the roasted sweet potatoes, kale, and apple.
- Drizzle the dressing over the top.
- Toss until well coated. Add the rice (while still warm!), goat cheese, and almonds.
- Divide the salad between bowls and serve warm.