Description
This vibrant roasted sweet potato salad combines tender roasted sweet potatoes with peppery arugula, creamy avocado, tangy tahini dressing, and crunchy toasted pepitas, making a perfect lunch or side dish that's both nutritious and flavorful. Ideal for making ahead, just add the dressing and avocado right before serving for freshness.
Ingredients
Salad
- 2 roasted sweet potatoes, peeled and cubed
- 4 cups arugula
- ⅓ cup crumbled feta cheese
- 1 avocado, sliced
- 3 tablespoons toasted pepitas
- 1 lemon wedge, for squeezing
- Sea salt and freshly ground black pepper, to taste
Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or honey
- 1 small garlic clove, minced
- 2-3 tablespoons water, to thin
- Salt, to taste
Instructions
- Prepare the Roasted Sweet Potatoes: Begin by roasting your sweet potatoes. Preheat the oven to 400°F (200°C), cube the sweet potatoes, toss them with a little olive oil and salt, then spread them on a baking sheet. Roast for about 25 minutes until tender and slightly caramelized. Set aside to cool.
- Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, and minced garlic. Gradually add water until the dressing reaches your preferred consistency. Season with salt to taste.
- Assemble the Salad: On a large serving platter, spread the arugula evenly. Drizzle a little tahini dressing over the greens, then add the roasted sweet potatoes and sprinkle with crumbled feta cheese.
- Add Avocado and Finish: Place the sliced avocado on top of the salad, then squeeze the lemon wedge over the avocado slices to prevent browning and add brightness. Drizzle more tahini dressing over everything.
- Garnish and Serve: Sprinkle the toasted pepitas over the salad for a crunchy texture. Finally, season the entire salad with sea salt and freshly ground black pepper to taste. Serve immediately for the best flavor and texture.
Notes
- For best texture, add the avocado and dressing just before serving to prevent sogginess and browning.
- You can prepare the roasted sweet potatoes and tahini dressing up to a day in advance and store separately in the fridge.
- Feel free to substitute arugula with baby spinach or mixed greens as preferred.
- To toast pepitas, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
