Miso-Glazed Sweet Potato and Kale Salad
Roasted sweet potatoes coated in a savory-sweet miso dressing, tossed with tender kale and fresh scallions. This japanese-inspired vegetarian (gluten free) ready in about 40 minutes pairs olive oil, salt, stems removed and chopped kale 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 cubed into 1/2-inch cubes sweet potatoes
- 2 tbsp olive oil
- 1/4 tsp salt
- 4 cups, stems removed and chopped kale
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1/4 cup, chopped scallions
- 1/4 cup, toasted sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 medium sweet potatoes, cubed into 1/2-inch cubes, with 2 tbsp olive oil and 1/4 tsp salt, and spread on a baking sheet.
- Step 2: Roast for 25 minutes until tender and slightly crispy, stirring once halfway.
- Step 3: While sweet potatoes roast, whisk together 2 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp honey in a small bowl.
- Step 4: Place 4 cups kale, stems removed and chopped, in a large bowl. Add roasted sweet potatoes and drizzle with miso dressing.
- Step 5: Toss until kale is coated and wilted, then add 1/4 cup chopped scallions and 1/4 cup toasted sesame seeds. Toss again to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sweet Potato and Kale Salad take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Sweet Potato and Kale Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Miso-Glazed Sweet Potato and Kale Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Sweet Potato and Kale Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Sweet Potato and Kale Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
