This salad combines roasted sweet potatoes with fresh greens and vegetables for a balanced mix of textures and flavors. A creamy tahini dressing adds a nutty richness that ties the ingredients together. It works well as a light meal or a hearty side dish.
Ingredients
Roasted Sweet Potatoes
- 3 large sweet potatoes
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Tahini Dressing
- 1/4 cup smooth tahini
- 3 tablespoons water (add more if needed)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 garlic clove (grated)
- 1/4 teaspoon salt
Salad
- 4 cups arugula
- 1/3 cup crumbled feta cheese
- 1 avocado (sliced)
- 1 half lemon
- 3 tablespoon toasted pepitas
- Salt and pepper (to taste)
Instructions
Roasted Sweet Potatoes
- Preheat over to 425F. Peel and cube sweet potatoes into 1/2-inch pieces and place in a bowl to the side.
- In a small bowl mix together all your seasonings.
- Add olive oil on top of your sweet potatoes. Add in your seasonings and coat your sweet potatoes.
- Spread out your sweet potatoes in a single layer on a sheet pan.
- Place in the oven for 40 minutes. Every 10 minutes flip your sweet potatoes.
Tahini Dressing
- In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth.
- If the dressing is too thick add more water, 1/2 tablesoon at a time, until it is a drizzleable consistency.
- On a large platter assemble the salad with the arugula, a drizzle of dressing, the sweet potatoes and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.