Roasted Sweet Potato and Mizuna Salad

Friendssssss. FRIENDS.

You know those days where your mind just EEKS out the creative juices? Yeah. Where you find yourself dancing around the kitchen at 5:00 am because you just, well, can’t help all the enthusiasm that’s pumping through you?

Today did NOT start like that. I’m a pretty organized person, and I actually enjoy mornings, but this one was roughhhh. Didn’t roll out of bed until 8:00 am rough (I know, you’re thinking-THAT’S my idea of rough? Please don’t hate me) (I sound super whiney here, yep) and had a migraine and nothing accomplished by the time 10 am rolled around. In Rachel’s world, checklist with no checkmarks = personal hell + some crankiness to boot.

I’m attributing this a little bit to the cleanse I’m on. Usually I’m not a proponent of fad diets or really any sort of eating plan besides eat your greens, eat your carrots, drink lots of water and yes, by all means indulge in cake, but lately I’ve been feeling the need to kick my own lifestyle’s bum. As in, actually MAKE SURE I’m eating said greens and carrots and not just subbing Trader Joe’s crackers or a deep dish cookie pie for my meals. And maybeeeee cutting back on the early morning coffee. Just maybe.

So possibly the whole needing more sleep thing with the crankiness is a little bit of a sugar detox. Quite probably, actually.

Hence here I was, crabbiness in hand, really wishing I could turn the leftover cup of black beans into some sort of fudgy brownie (true story, recipe to come when I’m consuming sugar again) and silently bemoaning my recent health craze when I noticed the bag of mizuna in my fridge from a farmer’s market last weekend. Naturally, I was intrigued.

Nope, not naturally. I was still grouchy, remember? But it sounded more fun than staring longingly at leftover cookie dough in my freezer.

It was the best decision I’ve made all day.

And here’s where you come in.


Like, can’t-stop-won’t-stop Miley Cyrus style. This salad saved me from some unabashed hangry-ness and it will save you too. You need to drop everything you’re doing and buy some mizuna and roast some sweet potatoes. IT’S THAT GOOD.

Before you do, however…

Fun fact of the day: Mizuna is closely related to Arugula, so you can totally sub that. If you don’t like/have either, go for baby kale, and if you don’t have/like that…I can’t help you. I guess you could try spinach, but really, go to the grocery store because this Roasted Sweet Potato and Mizuna Salad Wonderfulness needs to be in your belly pronto.

Fun fact of the day #2: Here’s some (I thought) interesting facts about Mizuna (but I’m a total foodie nerd).

There. You have your new-found greens knowledge, some reminders to eat your desserts in moderation, and a delicious salad ahead of you.

Roasted Sweet Potato and Mizuna Salad

  • Author: Savoring Simple
  • Recipe type: Salad
  • Prep time:  5 mins
  • Cook time:  25 mins
  • Total time:  30 mins
  • Serves: 4-6

Note: For this Roasted Sweet Potato and Mizuno Salad, don’t drizzle on the dressing until 5-10 minutes before serving. A little wilting is ok for mizuno, but not too much.


  • 4 sweet potatoes, diced (peeled or unpeeled)
  • 2 T grapeseed oil (coconut would work too)
  • Whisk Together: ½ t. salt, ½ t. pepper, ½ t. ginger, + 2 t. parsley
  • 4 handfuls mizuna (or sub arugula or other green)
  • ¼ c. red onion, sliced thin
  • 2 T. sesame seeds, optional
  • Dressing:
  • ¼ c. oil
  • 2 garlic cloves, minced
  • ⅕ T. soy sauce
  • 1 T. apple cider vinegar
  • 2 T. honey
  • 2 T. sesame oil
  • ½ t. ground ginger , salt + pepper to taste


  1. Preheat oven to 400°F.
  2. In a medium bowl, combine the diced sweet potatoes, oil, and salt, pepper, ginger, and parsley. Toss to cover the sweet potatoes.
  3. Spread the mixture on a baking sheet covered in parchment paper and roast for 20-25 minutes, stirring occasionally, until fork tender.
  4. Meanwhile, wash the mizuna and place on platter. Top with red onions and set aside. Next, whisk together the dressing ingredients and set aside.
  5. Remove the sweet potatoes and allow to cool for 5 minutes before placing on top of salad greens. Drizzle with dressing and top with cheese of choice or sesame seeds, if desired. Serve immediately.

Soooo will you try this Roasted Sweet Potato and Mizuna Salad? Anyone else doing it backwards and detoxing before Thanksgiving this year?