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| Main | Mean Green Reset Salad with Tahini Miso Dressing |
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| Mean Green Reset Salad with Tahini Miso Dressing submitted by Mom Johnson |
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Description
Bursting with flavor, this salad is really special during those last few winter months! From Half-baked Harvest. The flavors are somewhat spicy - use chili flakes as an option - just a warning!
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Directions
Preheat oven to 425 degrees.
On a baking sheet, toss together the sweet potatoes, butter, cayenne, paprika, onion powder, garlic powder, salt and pepper to taste. Roast for 20 minutes or until the sweet potatoes are tender with crisp, charred edges. Add the broccoli and roast another 5 minutes, just until tender.
To make the dressing, combine all ingredients with 1/4 cup hot water in a blender. Blend until smooth, adding additional water to thin as needed. Season with chili flakes to taste.
Assemble the salad. Add the lettuce, spinach or kale, parsley and cilantro to a large bowl. Pour over the dressing and toss well. Add the sweet potatoes and broccoli and finish with the avocado, feta and pomegranate arils or cranberries. Serve warm or at room temperature. Serves at least 6.
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Ingredients
 2 sweet potatoes, cut into matchsticks or small cubes
2 T. salted butter or olive oil
1 tsp. cayenne pepper
1 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper
2 cups broccoli florets, chopped
4 cups Romaine lettuce
2-4 cups chopped fresh spinach (or kale)
1/2 cup each fresh parsley and cilantro, chopped
1-2 avocados, sliced
1 cup crumbled Feta cheese
1 1/2 cups pomegranate arils (or dried cranberries)
For the dressing:
1/4 cup tahini
1/4 cup toasted sesame oil or olive oil
1/4 cup fresh lemon juice
1 rounded T. white Miso paste
2 T. Tamari or soy sauce
1 T. honey
1-2 cloves garlic
1 inch fresh ginger, sliced
Chili flakes, optional
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