Miso-Glazed Carrot and Sweet Potato Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant, sweet and savory salad featuring roasted carrots and sweet potatoes glazed with miso and sesame, tossed with fresh greens. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs sesame oil, rice vinegar, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cut into 1/2-inch thick coins carrots
• 1 medium, peeled and cut into 1/2-inch cubes sweet potato
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp white miso paste
• 1 tbsp honey
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 4 cups mixed salad greens
• 2 tbsp toasted sesame seeds
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F. In a bowl, combine carrots, sweet potato cubes, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp white miso paste, 1 tbsp honey, 1/4 tsp garlic powder, and 1/4 tsp ginger powder. Toss until coated.
2. Step 2: Spread vegetables on a parchment-lined baking sheet. Roast 25-30 minutes until tender and golden, flipping once halfway.
3. Step 3: While vegetables roast, whisk together 1 tbsp olive oil, 1 tbsp rice vinegar, and 1/2 tsp salt for the dressing.
4. Step 4: Toss roasted vegetables with mixed salad greens and dressing. Serve immediately, sprinkled with 2 tbsp toasted sesame seeds.