Description
This Sweet Potato Salad combines the sweetness of roasted sweet potatoes with the creaminess of avocado and the crunch of pepitas, all harmonized by a bright tahini dressing.
Ingredients
Sweet potatoes
arugula
avocado
pepitas
feta cheese
tahini
lemon juice
maple syrup
olive oil
sesame oil
garlic
water
salt
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them with olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 25-30 minutes, until caramelized and tender.
- While the sweet potatoes are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, olive oil, sesame oil, minced garlic, water, and salt until smooth.
- In a large bowl, combine the roasted sweet potatoes, arugula, diced avocado, pepitas, and crumbed feta cheese (if using).
- Drizzle the tahini dressing over the salad and toss gently to combine. Serve immediately or chill for a refreshing treat!
Notes
For a vegan version, omit the feta cheese or substitute it with pickled red onions for a bit of zing. Feel free to use substitute greens that you have on hand.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250–320
- Sugar: 6 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: Sweet Potato Salad, roasted sweet potatoes, arugula salad, healthy salad, tahini dressing, vegan salad