Description
This vibrant Sweet Potato Salad is a nutritious and satisfying dish that perfectly balances earthy, roasted sweetness with crisp greens and a zesty, creamy tahini dressing. Featuring protein-packed pepitas, salty feta, and buttery avocado, it is a gourmet-level salad that is easy to prepare and perfect for busy weeknights or elegant gatherings. It is a hearty, vegetarian, and fiber-rich meal that turns simple produce into a show-stopping side dish or a complete, healthy lunch.
Ingredients
2 large sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon smoked paprika
4 cups fresh arugula
1 ripe avocado, sliced
1/2 cup crumbled feta cheese
1/4 cup toasted pepitas
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 tablespoon warm water
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper on a baking sheet.
Roast the potatoes for 25-30 minutes until tender and caramelized, tossing halfway through.
While potatoes roast, whisk together the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth.
In a large bowl, toss the arugula with half of the tahini dressing.
Top the dressed arugula with roasted sweet potatoes, avocado slices, feta cheese, and toasted pepitas.
Drizzle the remaining dressing over the top and serve immediately.
Notes
You can roast the sweet potatoes up to 3 days in advance and keep them refrigerated. If the tahini dressing becomes too thick, add a teaspoon of warm water until desired consistency is reached. Swap arugula for baby spinach or kale if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg