Roasted Sweet Potato & Mizuna Salad

• 4 Sweet Potatoes, Diced
• 2 Tablespoons Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Ginger
• 2 teaspoons Parsley
• 4 cups Mizuna
• 1/4 cups Red Onion, Sliced Thin
• 1/4 cups Oil
• 2 cloves Garlic, Minced
• 1- 1/2 Tablespoon Soy Sauce
• 1 Tablespoon Apple Cider Vinegar
• 1/2 teaspoons Ginger
• 2 Tablespoons Honey
• 2 Tablespoons Sesame Oil

1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine diced sweet potatoes, oil, and salt, pepper, ginger, and parsley.
3. Toss to cover the sweet potatoes.
4. Spread the mixture on a baking sheet covered in parchment paper and roast for 2025 minutes, stirring occasionally, until fork tender.
5. Meanwhile, wash the mizuna and place on platter.
6. Top with red onions and set aside.
7. Next, whisk together the dressing ingredients and set aside.
8. Remove the sweet potatoes and allow to cool for 5 minutes before placing on top of salad greens.
9. Drizzle with dressing and top with cheese of choice or sesame seeds, if desired.
10. Serve immediately.

sweet potatoes, oil, salt, pepper, ginger, parsley, mizuna, red onion, oil, garlic, soy sauce, apple cider vinegar, ginger, honey, sesame oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-sweet-potato-mizuna-salad/ (may not work)