Mean Green Salad with Tahini Miso Dressing.

Mean Green Reset Salad with Tahini Miso Dressing. Exactly the kind of meal I crave this time of year. Sweet potatoes are tossed with cayenne and paprika, then roasted until tender with those irresistible caramelized edges. Broccoli joins the sheet pan at the end for a quick steam, keeping everything bright and vibrant. It all gets tossed together with kale, romaine, and fresh herbs, then finished with my creamy tahini miso dressing. Topped with feta and avocado, this winter salad is colorful, deeply flavorful, and absolutely packed with vegetables.

Recently, while pulling together a list of nourishing recipes for the new year, I found myself scrolling through what felt like every salad and soup we’ve ever shared. That’s when I came across my Mean Green Detox Salad from January 2016. So long ago! It honestly still surprises me how many years my mom and I have been building this together.

While the photos from that original recipe still hold up, the flavors really stood out to me—and I immediately knew it deserved a fresh update. That salad was filled with broccoli, kale, cabbage, fresh herbs, and even winter citrus. So many good-for-you ingredients. I took notes from that recipe and reimagined it into this new version, and honestly? I think it’s even better.

Lately, I’ve realized that cold salads just don’t do it for me in the winter months. This version leans warm and cozy, with roasted sweet potatoes and lightly steamed broccoli. It’s easier on digestion and makes the whole salad feel comforting while still fresh and vibrant—perfect for these colder January days.

Here are the details

Ingredients – for the salad

• sweet potatoes – red sweet potatoes are my favorite! They have the best color and flavor
• salted butter or olive oil
• cayenne pepper
• smoked paprika
• onion powder and garlic powder
• broccoli florets
• romaine
• kale, or swap for your favorite mix of greens!
• fresh parsley and cilantro
• avocado
• crumbed feta cheese
• pomegranate arils

Ingredients – for the dressing

• tahini
• toasted sesame oil
• lemon juice
• white miso paste
• honey
• garlic
• ginger
• chili flakes

Special Tools

Nothing special, but a sheet pan, blender, and a salad bowl!

The Steps

Step 1: Roast the sweet potatoes + steam the broccoli

Cut the sweet potatoes into matchsticks, similar to a thick sweet potato fry. If your potatoes are larger, you can also cut them into small cubes. I love this shape because it creates crispy edges with soft, tender centers.

Add the sweet potatoes to a baking sheet and toss with butter or olive oil (I prefer butter). Season with cayenne, smoked paprika, onion powder, garlic powder, and salt. Roast for about 20 minutes, until very soft and lightly charred around the edges. Add the broccoli to the pan and return to the oven for another 5 minutes, just until the broccoli is lightly steamed and bright green.

Step 2: Make the dressing

This is truly one of my favorite dressings, and I make it all the time.

It’s a simple blend of tahini, toasted sesame oil, white miso paste, lemon juice, honey, garlic, and fresh ginger. The tahini creates a rich, creamy base, while the miso adds depth with its savory, salty flavor. Since miso is fermented, it’s also great for digestion.

Blend everything together in a blender or food processor until smooth. Add hot water as needed to thin the dressing—you’ll need more than you think to get it perfectly pourable.

Step 3: Toss the salad

Add the greens to a large salad bowl and pour the dressing over top. Use your hands to gently massage the dressing into the kale, helping to soften it and make it extra tender.

Top with the roasted sweet potatoes, steamed broccoli, and feta. Finish with sliced avocado and pomegranate arils. Toss gently to combine and enjoy.

This salad is perfect for weekend meal prep and makes easy lunches or dinners throughout the week. It holds up beautifully and tastes even better as it sits. Feel free to add roasted chicken, rotisserie chicken, or fish for extra protein. Hard-boiled eggs are also a simple and delicious option.

Looking for other salad recipes? Here are a few ideas: 

Fall Harvest Roasted Butternut Squash and Pomegranate Salad

Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

Pomegranate Salad with Maple Candied Walnuts

Lastly, if you make this Mean Green Reset Salad with Tahini Miso Dressing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!