Kale & Sweet Potato Salad with Miso
Serves 2·Added 5 May 2026 by Tom Melhuish
MainGluten-FreeVeganVegetarian
Ingredients
| 1 | tablespoon | chickpea miso paste |
| 2 | tablespoons | olive oil |
| 1 | sweet potato(cut into 1-inch cubes) | |
| 1/4 | medium | red onion(thinly sliced) |
| 1/4 | teaspoon | kosher salt |
| 1/4 | teaspoon | grated lime zest |
| 2 | cups | baby kale |
| 1/4 | cup | picked fresh cilantro |
| 1/4 | cup | hulled pepitas (pumpkin seeds)(toasted) |
| Miso-Ginger Dressing(page 188) | ||
| 1 | teaspoon | sesame seeds |
Method
1.Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2.In a large bowl, whisk together the miso and olive oil. Toss the cubed sweet potatoes in the miso mixture until evenly coated. Spread the potatoes out on the prepared baking sheet and roast for 20 to 25 minutes, until soft and caramelized.
3.Meanwhile, in a small bowl, toss the onion slices with the salt and lime zest and let sit for about 10 minutes.
4.While the potatoes are still warm (not hot), transfer them to a serving bowl and toss with the kale, cilantro, pepitas, onion, and dressing. Finish with the sesame seeds.
Recipe Notes
AI · may be inaccurate
Tips
Tossing the sweet potatoes with the dressing while they're still warm is key—it helps the potatoes absorb all that delicious citrusy-umami flavor.
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