Mean Green Reset Salad with Tahini Miso Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful winter salad of roasted sweet potatoes and broccoli over mixed greens with avocado, pomegranate, and cheese, dressed with tahini-miso vinaigrette. Nourishing and vibrant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 sweet potatoes, cut into match sticks
- 2 tablespoons salted butter or olive oil
- 1-2 teaspoons cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and black pepper
- 2 cups broccoli florets, chopped
- 4 cups shredded romaine lettuce
- 2-4 cups shredded kale
- 1/2 cup fresh parsley and cilantro, chopped
- 1 avocado, sliced
- 1 cup crumbled feta cheese
- 1 1/2 cups pomegranate arils
- 1/4 cup tahini
- 1/4 cup toasted sesame oil or olive oil
- 1/4 cup lemon juice
- 1 rounded tablespoon white miso paste
- 2 tablespoons tamari or soy sauce
- 2 teaspoon honey
- 1-2 cloves garlic, grated
- 1 inch fresh ginger sliced
- chili flakes, to taste (optional)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 927mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 785mg
- Calcium
- 216mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 927MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.