I made this salad last night and I loved it so much that I decided to act by impulse and write straight away a blog post about it. The ingredients worked so well together and the delicious creamy miso dressing is crème de la crème. You can use the miso dressing for many other salads and I promise it will make them all very delicious. I used an organic sweet white miso which has a much lighter flavour than the brown miso making it perfect for salad dressings. Most of the ingredients used for this salad were organic and I think that makes the whole difference to the flavour, specially when eating raw veg. Hope you love it as much as I do.
- 3 Organic Sweet Potatoes (around 350g)
- 2 handfuls Organic baby spinach (around 80g)
- 2 handfuls Organic baby plum tomatoes (around 200g)
- 1 Organic apple
- 1 Organic Avocado
- Pumpkin seeds
- Optional: Violife cheese (around 50g)
- Extra virgin Olive oil, salt and pepper
- 1tbsp Organic white miso
- 1tbsp Extra Virgin Olive oil
- 1/2tbsp Tahini
- Pinch of salt and some Black pepper
- 2-3tbsp water
- Start by roasting the sweet potatoes. If you use organic sweet potatoes you can wash the skin thoroughly and you don’t need to peel them as the skin gives a great flavour and texture to roasted sweet potatoes. Though if they are not organic I prefer to peel them. Roast them at 180C for around 30-40 minutes with a sprinkle of olive oil and some salt and pepper. In the last 10 minutes add some pumpkin seeds and roast them together with the sweet potatoes.
- Wash all the other veg and chop them into bite sizes and add to a bowl. If you’re using violife cheese also chop into little bits and add to your salad bowl.
- Prepare your miso dressing by adding all ingredients together apart from the water (1 tablespoon white miso paste, 1 tablespoon olive oil, 1/2 tablespoon tahini, salt and pepper to taste) and mix well. The amount of water you add depends on how creamy you want the sauce so add 1 tablespoon of water at a time till you obtain your desired consistency. I like it runny enough that I can easily sprinkle on top of the salad.
- Once the sweet potatoes are nicely roasted mix everything together and serve with your miso dressing.