Miso-Glazed Sweet Potato and Ginger Salad

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad featuring roasted sweet potatoes glazed with miso and ginger, balanced with fresh greens and a tangy dressing. This Asian Fusion-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs sweet potatoes, white miso paste, fresh ginger into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 15 min Cook: 25 min Serves 4 Asian Fusion cuisine 180 cal/serving

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Ingredients

2 medium, peeled and cut into 1-inch cubes sweet potatoes
2 tbsp white miso paste
1 tbsp, grated fresh ginger
1 tbsp sesame oil
4 cups mixed salad greens
2 tbsp rice vinegar
1 tbsp honey
1 tsp soy sauce
2, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a medium bowl, whisk together 2 tbsp white miso paste, 1 tbsp grated fresh ginger, and 1 tbsp sesame oil until smooth.
Step 2: Toss 2 peeled and cubed medium sweet potatoes with the miso-ginger glaze until evenly coated.
Step 3: Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast for 25 minutes, turning halfway, until tender and caramelized.
Step 4: Meanwhile, whisk together 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp soy sauce in a small bowl to make the dressing.
Step 5: In a large salad bowl, combine 4 cups mixed salad greens, 2 thinly sliced scallions, and the roasted sweet potatoes. Drizzle with the dressing and toss gently to combine.
Step 6: Sprinkle 1 tbsp toasted sesame seeds over the salad before serving.