Roasted Sweet Potato & Mizuna Salad

Preheat oven to 400°F.

In a medium bowl, combine diced sweet potatoes, oil, and salt, pepper, ginger, and parsley. Toss to cover the sweet potatoes. Spread the mixture on a baking sheet covered in parchment paper and roast for 20–25 minutes, stirring occasionally, until fork tender.

Meanwhile, wash the mizuna and place on platter. Top with red onions and set aside. Next, whisk together the dressing ingredients and set aside.

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.