Pre-heat your oven to 400 degrees and line a large rimmed baking sheet with parchment paper.

Cut your sweet potatoes into wedges of roughly equal size (see photos for reference). Place the wedges on your baking sheet. In a small bowl, whisk together the olive oil, miso paste, tamari, and maple syrup until smooth and homogenous. Drizzle this mixture over the sweet potato wedges then toss to coat. Arrange the wedges in an even layer on your baking sheet making sure they don’t overlap. Roast the sweet potato wedges for 15 minutes, then remove them from the oven and flip them over. Place the wedges back in the oven and roast for an additional 10-15 minutes or until they are tender and the flesh is starting to look caramelized. Remove the sweet potatoes from the oven and set them aside to cool while you compose the salad.

Add the arugula, sliced pears, and chopped walnuts to a large bowl. In a separate smaller bowl, combine the lemon juice, olive oil, maple syrup, Dijon mustard, dried thyme or sage, and a pinch of salt. Whisk until smooth. This is your vinaigrette for your salad! Drizzle half of it over the arugula, pears, and walnuts. Toss the salad, then taste it and add more vinaigrette and salad as needed.

To serve, arrange the miso roasted sweet potatoes in an even layer on a large serving tray. Top with the arugula pear salad. Serve and enjoy immediately!