Miso-Tahini Dressing with Roasted Sweet Potato Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring roasted sweet potatoes and greens tossed in a creamy miso-tahini dressing with a hint of citrus. This asian fusion-inspired salads (vegan) ready in about 35 minutes blends tablespoons olive oil, teaspoon salt, baby spinach into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 25 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until tender and caramelized.
  2. Step 2: While sweet potatoes roast, prepare dressing by whisking together 2 tablespoons white miso paste, 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 tablespoons warm water, 1 teaspoon maple syrup, and 1 minced small garlic clove until smooth and creamy.
  3. Step 3: In a large bowl, combine 4 cups baby spinach, 1 shredded medium carrot, and roasted sweet potatoes.
  4. Step 4: Pour miso-tahini dressing over salad and toss gently to coat everything evenly.
  5. Step 5: Sprinkle 1/4 cup roasted pumpkin seeds on top and serve immediately or chilled.

Frequently asked questions

How long does Miso-Tahini Dressing with Roasted Sweet Potato Salad take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Miso-Tahini Dressing with Roasted Sweet Potato Salad?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Miso-Tahini Dressing with Roasted Sweet Potato 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-Tahini Dressing with Roasted Sweet Potato 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-Tahini Dressing with Roasted Sweet Potato Salad vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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