Black Rice and Sweet Potato Harvest Salad with Miso Dressing
Elevate your salad game with our Black Rice and Sweet Potato Harvest Salad featuring a flavorful miso dressing. Packed with nutritious ingredients and bursting with vibrant flavors, this salad is sure to be a hit at your next gathering or as a satisfying meal on its own.
Ingredients
- 2 sweet potatoes peeled, halved and thinly sliced
- 2 tbs avocado oil
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 bunch kale washed and deribbed
- 1 large apple core and sliced
- 2 cups cooked black rice
- 1/2 cup crumbled goat cheese
- 1/2 chopped pistachios
- 1/4 cup olive oil
- 1.5 tbs white miso
- 2 cloves garlic
- 2 tbs apple cider vinegar
- 1 lemon juiced
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Place cut sweet potatoes on a baking sheet with oil, salt and pepper and bake for 25 minutes.
- In a bowl, whisk together all dressing ingredients. Set aside
- While the sweet potatoes roast, add the kale to a large bowl and toss with the dressing.
- Once the potatoes are cooked, add them to the bowl with kale. Then add apples, black rice, goat cheese, pistachios and toss to gently combine. Serve immediately!
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