Roasted Sweet Potato Salad with Tangy Tahini Dressing
This nutrient-dense salad offers a perfect balance of comfort and crunch, featuring caramelized roasted sweet potatoes, peppery arugula, and a creamy, zesty tahini dressing. It is a vibrant, Mediterranean-inspired dish that replaces heavy mayo-based salads with whole, fresh ingredients. With added textures from salty feta and crunchy pepitas, this salad is as satisfying as it is healthy, making it an ideal choice for busy weeknight dinners or quick, energized work lunches.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
2-3 tablespoons warm water
4 cups fresh baby arugula
1/3 cup crumbled feta cheese
1 ripe avocado, sliced
3 tablespoons toasted pepitas
Instructions
Preheat your oven to 400°F (200°C).
Toss the sweet potato cubes with olive oil and salt on a baking sheet.
Roast for 25-30 minutes, or until tender and golden brown at the edges.
While the potatoes roast, whisk together tahini, lemon juice, garlic, and enough warm water to reach a pourable consistency.
In a large bowl, combine the arugula with the slightly cooled roasted sweet potatoes.
Drizzle the tahini dressing over the salad and toss gently.
Top with crumbled feta, fresh avocado slices, and toasted pepitas before serving.
Notes
You can roast the sweet potatoes in advance to save time. Store the dressing in an airtight container for up to 5 days. For the best texture, add the avocado just before serving to prevent browning.
Find it online: https://cookingwithramsay.com/roasted-sweet-potato-salad/