Sweet Potato & Apple Noodle Salad With Miso Dressing
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Recipe Intro From smallsuppers
Sweet potatoes are one of my favorite ingredients to spiralize, especially for salads. All of the other ingredients - and this to-die-for miso dressing! - get tangled together into deliciousness.
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- Recipe Card
Recipe Card
For the Salad
ingredients
- 3 medium sweet potatoes, peeled and spiralized
- 2 small apples, cored and spiralized
- 1/2 lemon, juiced
- 1 cup frozen shelled edamame
- 1 bunch watercress
- 1 bunch broccoli sprouts
- 1/2 cup toasted slivered almonds
- 1 tablespoon furikake
For the Dressing
ingredients
- 1 lemon, juiced (3 tablespoons)
- 2 tablespoons raw almond butter, or other nut/seed butter of choice
- 1 tablespoon gluten free ponzu
- 2 teaspoons red miso paste
- 1 teaspoon agave syrup
- 1 small clove garlic, minced or grated
- 2 teaspoons togarashi
- 3 tablespoons grapeseed oil
- Sea salt and black pepper, To Taste
Method
Step 1
To make the dressing: Combine the lemon juice, ponzu, almond butter, miso, agave syrup, garlic, togarashi and blend to a paste. With food processor running, add grapeseed oil in a steady stream. Add salt and pepper to taste. Adjust spices as needed.
Step 2
To make the salad: Bring a large saucepan of water to a boil and season with a generous pinch of salt. Blanch the edamame for 2-3 minutes. Remove with a slotted spoon or a spider, rinse with cold water and set aside.
Step 3
To the same pot of boiling water, add the sweet potatoes and blanch for 3-4 minutes, drain and shock with cold running water. The sweet potatoes should still be crispy and have some snap.
Step 4
Toss the sweet potato noodles, apples and the most of the edamame with the miso dressing in a large bowl. Add sprouts and watercress and gently fold together. Top with the dressing, remaining edamame, toasted almonds and furikake and serve on a large platter.