Roasted Sweet Potato Salad With Maple Miso Dressing
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What Makes This Sweet Potato Salad So Good
This is one of those side dishes I make on repeat because it works everywhere. You can swap the dried fruit, serve it warm or cold, and even make it ahead, which makes it easy to pair with just about anything.
The miso keeps the dressing from going too sweet, the maple balances it out, and the peanuts add a nice crunch. The goat cheese gets a little melty if the potatoes are warm, which makes the whole thing extra comforting.
You can serve this warm, room temp, or cold, and it pairs easily with chicken, salmon, or steak, or works on its own for a simple lunch.
Roasted Sweet Potato Salad with Maple Miso Dressing
Roasted Sweet Potato Salad With Maple Miso Dressing tosses caramelized sweet potatoes and onions with a maple miso vinaigrette, dried cranberries, chopped peanuts, fresh herbs, and goat cheese.
Equipment
- Large baking sheet
- Parchment paper or nonstick spray
- Small mixing bowl or jar for dressing
- sharp knife
- Spoon or spatula for tossing
Ingredients
Sweet Potato Salad
- 4 large sweet potatoes peeled and cut into ¼-inch cubes
- 1 large onion diced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup dried cranberries
- 1 cup chopped peanuts
- ¼ cup fresh parsley chopped
- ½ cup crumbled goat cheese feta works well as a substitute
Maple Miso Dressing
- ¼ cup maple syrup
- 2 tablespoons apple cider vinegar
- ½ tablespoon white miso
- ¼ teaspoon garlic powder
- ½ cup olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- Add the sweet potatoes and diced onion to the baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss well and spread into an even layer.
- Roast for 20 minutes, until the sweet potatoes are tender and lightly golden. Remove from the oven and allow to cool slightly, about 10 minutes.
- While the vegetables cool, prepare the dressing. In a large bowl, whisk together the maple syrup, apple cider vinegar, white miso, garlic powder, and olive oil until smooth and emulsified.
- Add the roasted sweet potatoes and onions to the bowl with the dressing. Stir in the dried cranberries and chopped peanuts, tossing until everything is well coated.
- Finish by topping with fresh parsley and crumbled goat cheese. Serve warm or at room temperature.
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