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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!
Mean Green Reset Salad with Tahini Miso Dressing
Servings: 6
Calories Per Serving: 380 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sweet potatoes, cut into match sticks
- 2 tablespoons salted butter or olive oil
- 1-2 teaspoons cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and black pepper
- 2 cups broccoli florets, chopped
- 4 cups shredded romaine lettuce
- 2-4 cups shredded kale
- 1/2 cup fresh parsley and cilantro, chopped
- 1 avocado, sliced
- 1 cup crumbled feta cheese
- 1 1/2 cups pomegranate arils
The Dressing
- 1/4 cup tahini
- 1/4 cup toasted sesame oil or olive oil
- 1/4 cup lemon juice
- 1 rounded tablespoon white miso paste
- 2 tablespoons tamari or soy sauce
- 2 teaspoon honey
- 1-2 cloves garlic, grated
- 1 inch fresh ginger sliced
- chili flakes, to taste optional
Instructions
- 1. Preheat the oven to 425°F.2. On a baking sheet, toss together the sweet potatoes, butter or olive oil, cayenne, paprika, onion powder, garlic powder, salt, and pepper. Roast for 20 minutes, until the sweet potatoes are tender with crisp, charred edges. Add the broccoli and roast another 5 minutes, until just tender.3. To make the dressing. Combine all ingredients with 1/4 cup of hot water in a blender. Blend until smooth, adding additional water to thin as needed. Season with chili flakes to taste.4. Assemble the salad. Add the lettuce, kale, parsley, and cilantro to a large bowl. Pour over the dressing and toss well. Add the sweet potatoes and broccoli. Finish with avocado, feta, and pomegranate arils. Serve warm or at room temperature.
This post was originally published on January 7, 2026
Loved this salad! I added roasted chickpeas for more protein. Loved the spicy savory dressing!
Hey Sydney,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Have a great Wednesday!
Absolutely delicous salad! It is our new favorite and will be enjoyed and served to guests whenever possible. It is so stunning in the bowl when put together according to the instructions. Thank you Tieghan!
Hey Lorraine,
Happy Monday! I appreciate you giving this recipe a try, so glad to hear it was a hit!
Overall loved this salad! You can even add a protein like chicken and I added some shallots to add a bit of a bite! I would certainly agree to dial back on the toasted sesame oil and do a 50/50 blend with olive oil, it was a little overpowering with 1/4 cup of only toasted sesame oil.
Thanks so much, Megan! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great Monday!
Happy New Year
Could I substitute goat cheese for the feta??
Hey Jeanne,
Totally, goat cheese will be delicious! I hope you love this recipe!
The toasted sesame oil was VERY overpowering. 1/4 cup? Is this correct?
Hi Sasha,
Yes, that is correct. Very sorry to hear this! If you want to try again, I would use olive oil next time. Have a great Sunday!
I live alone. If I halved this recipe would the roasting times stay the same?
Hi Trish,
Yes, you can keep the roasting time the same. I hope you love this recipe, please let me know if you give it a try!
Crumbled feta would start to taste pretty off after five days, no?
Hi Rose,
I haven’t had that issue, but you could keep it on the side:) I hope you love this salad!
Happy New Year! I made this for my family and a friend visiting. It was delicious. We love salads and roasted veggies so this recipe was perfect for us. I did keep the sweet potatoes and broccoli on the sheet pan and let everyone add those components. The dressing was fantastic! Thank you, Tieghan!
Hey Shelly,
Thanks so much for making this recipe and your comment, love to hear it was a winner!
I have everything except miso paste, can I sub anything else for the dressing? Or just omit?
Hi there,
You can omit it:) Let me know if you give this salad a try, I hope you love it!
What is “reset salad”?
Hi Jenna,
A healthy recipe to enjoy during this time of year that feels like a great way to reset our bodies.
I hope you love this salad!
Sounds good!! I have one question – you mentioned it holds up beautifully during the week. Wouldn’t it get wilted and slimy since it has warm ingredients?
Hey Wren,
Not at all, the kale really holds nicely because it has such a heavy texture:) Let me know if give this recipe a try!
My significant other despises kale. I know spinach is a typical substitute, but do you think a hearty romaine would hold up well in this salad? I LOVE so many of your delectable salad recipes!
Thanks so much, Sarah! Totally, romaine and spinach would be nice options, even a combo of the two!
I hope you love this salad!!
Hello! How much Feta? Thank you and have a lovely day. This just sounds so delicious!
Hi Andrea,
You will want to use 1 cup of crumbled feta.
I hope you love this salad!
This was absolutely delicious! We roasted our broccoli the entire time with the sweet potatoes so it got a little crispy! Yum-we enjoy trying your recipes!
Hey Chelsea,
Thanks so much! Love to hear you enjoyed this recipe, I appreciate you making it! Have a great day!
If the recipe needed updated and this is better, why is the old one still up?
Hi Erin,
The old version is still a great recipe:)
Let me know if you give this salad a try!
Oh this looks INCREDIBLE!!! I just bought miso paste too!!
Hey Yolanda,
Perfect timing!! Let me know if you give this salad a try, I hope you love it!