Dandelion Greens, Sweet Potato, and Pumpkin Seed Salad with Miso Dressing

We blog about this recipe here.

Dandelion Greens, Sweet Potato, and Pumpkin Seed Salad with Miso Dressing

Orange sweet potatoes such as ‘Garnet’ or ‘Jewel’ have more color appeal, but we actually prefer the pale yellow sweet potatoes, such as ‘Hannah.’

Salad dressing:

  • 2 T yellow or white miso
  • 2 T seasoned rice wine vinegar
  • 1/2 tsp grated ginger (optional)
  • 2 tsp maple syrup (optional)
  • 1 garlic clove, minced
  • 3 T peanut oil (or olive oil or sunflower oil)
  • 1 T sesame oil (optional)

Combine all the ingredients and whisk together.  If it’s too thick, add a little water until you get to the desired thickness.

Salad mix

  • 2 medium sweet potatoes, peeled and cut into about 1/2″ pieces and either stir-fried or roasted (I quickly stir-fried them – but you can add a little olive oil and bake them in a 400 degree oven for about 15-20 minutes)
  • 2 heads Little Gem lettuce or 1 small head Romaine lettuce – chopped
  • 2 c dandelion greens, chopped
  • 1/4 c roasted, salted pumpkin seeds (pepitas)  – or toasted sesame seeds or pine nuts

Optional addition: 3/4 lb. organic, free range boneless, skinless chicken thighs, poached and then shredded or chopped – or a purchased cooked chicken meeting the same standards – shredded or chopped

Just before serving, gently toss the salad mix with the dressing, adding the dressing a little at a time until everything is just lightly coated; you may not use all the dressing.  Add salt and pepper to taste, top with the chicken if you’re using it,  and serve.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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