Warm Miso Spinach and Sweet Potato Salad

img_8875This week’s recipe was inspired by a salad recipe from Gwyneth Paltrow’s new cookbook The Clean Plate. If you don’t already have it, I HIGHLY suggest that you do! It is such an amazing guide to eating fresh, clean and healthy. It is my favorite cookbook of hers yet! Using the spinach and sweet potatoes from the bag, I created a Warm Miso Spinach and Sweet Potato Salad. It is so incredible that it is hard to believe it pretty much falls in line with a strict clean eating plan. Since I am such a fan of the sweet and savory combo – I added coconut sugar to both the dressing and quick pickled onions. It can easily be omitted on both – but why would you when it tastes so good!?

img_8872Ingredients

2 sweet potato, peeled cut into 1-inch cubes

¼ cup olive oil

2 tablespoon miso paste

1 medium red onion, thinly sliced

Zest of 1 lime

1 tablespoon coconut sugar

1 tablespoon apple cider vinegar

1 generous pinch flaky salt

4 cups spinach

1 bunch fresh cilantro leaves

1/2 cup hulled pumpkin seeds

Sesame seeds to finish

FOR THE DRESSING:

1 tablespoon miso paste

1 tablespoon grated fresh ginger

zest and juice of 3 limes

½ cup extra virgin olive oil

1 tablespoon sesame seeds

1 tablespoon coconut sugar

Flaky salt

img_8879

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the miso and olive oil. Toss the cubed sweet potatoes in the miso mixture until evenly coated. Spread the potatoes out on the prepared baking sheet and roast for 30 minutes or more, until crispy and browned on the edges.

While the potatoes roast, in a small bowl, toss the onion slices with the coconut sugar, salt, vinegar, and lime zest. Let sit.

For the dressing, in a small bowl, whisk together the miso, ginger, lime zest, lime juice, coconut sugar, and sesame seeds. While whisking continuously, slowly add the olive oil, then whisk until emulsified. Taste and season with salt.

While the potatoes are still warm (not hot), transfer them to a serving bowl and toss with the spinach cilantro, pumpkin seeds, onion, and dressing. Finish with the sesame seeds. Grab a pretty plate and ENJOY every single bite!!

Thanks for all of the social media love lately. We truly adore it when you post how you are using our bags! Keep it up and we will gladly reward you! Please send me a screenshot of your Facebook or Instagram post and I will gladly add some complimentary extras to your next delivery as a gesture of thanks!

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