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Sweet Potato and Mizuna Salad

A simple and invigorating combination of oven-roasted sweet potatoes, peppery mizuna, and spicy daikon radish tossed with our bright and balanced Miso-Ginger Dressing. 

PJ Catledge


Serving Size

4 servings

Prep Time

15 minutes

Total Time

30 minutes





Step 1

Preheat oven to 400°F. 


Step 2

Meanwhile combine sweet potatoes, avocado oil, ground ginger, and salt and pepper in a large mixing bowl and toss thoroughly to combine. Spread in even layer on non-stick or foil lined baking sheet and roast for 20 to 25 minutes, stirring halfway through, until slightly caramelized and fork tender. Remove from oven and let cool completely.  


Step 3

Add sweet potatoes, mizuna lettuces, daikon radish, red onion, toasted sesame seeds, and a 1/4 cup of Miso-Ginger Dressing (or more as desired) to large mixing bowl and toss thoroughly to combine. Serve immediately.  

Nutrition per serving: