Miso-Roasted Vegetable Salad

Ingredients serves 2

• 1 bunch kale
• 1 sweet potato, about 1/2lb (Japanese sweet potato recommended)
• 1 purple top turnip (8oz)
• 2 scallions, white part only
• 1/4 cup sweet white miso paste
• 1 Tbsp sesame oil
• 1/2 tsp spice blend that includes white sesame seeds, black sesame seeds, kibbled nori, and aleppo pepper)

Directions

1. Preheat the oven to 450°F.
2. Prep the vegetables.  Thinly slice the scallions on an angle, separating the white bottoms from the green tops. Remove and discard the kale stems; roughly chop the leaves. Cut the turnip and potato into 1/4-inch rounds.
3. Mix together the miso paste and 1/4 cup of water.
4. Place the  sweet potato and turnip on a sheet pan and drizzle with the miso-water mixture.  Toss thoroughly to coat.  Arrange in an even layer and roast, stirring halfway through, 20 to 22 minutes, or until tender when pierced with a fork.
5. Combine the kale, sesame oil, white bottoms of the scallions, roasted vegetables, and spice blend.  Season with salt and pepper.

Original recipe from Blue Apron.