Description
A vibrant and nutritious Sweet Potato Salad featuring roasted sweet potatoes, peppery arugula, creamy avocado, tangy feta, and crunchy toasted pepitas, all drizzled with a luscious tahini dressing. Perfect as a wholesome lunch or a light dinner.
Ingredients
Scale
Salad
- 2 roasted sweet potatoes
- 4 cups arugula
- ⅓ cup crumbled feta cheese
- 1 avocado, sliced
- 1 lemon wedge, for squeezing
- 3 tablespoons toasted pepitas
- Sea salt, to taste
- Freshly ground black pepper, to taste
Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon maple syrup or honey
- 1 small garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Roasted Sweet Potatoes: Peel and dice sweet potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast in a preheated oven at 400°F for 25 minutes or until tender and caramelized.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, water, maple syrup or honey, and minced garlic until smooth. Season with salt and pepper to taste.
- Assemble the Salad: On a large platter, spread the arugula and drizzle with some tahini dressing. Add the roasted sweet potatoes and sprinkle with crumbled feta cheese.
- Add Avocado and Lemon: Arrange the sliced avocado on top of the salad. Squeeze the lemon wedge over the avocado to add brightness and prevent browning.
- Finish and Serve: Drizzle remaining tahini dressing over the salad. Sprinkle toasted pepitas on top. Season with sea salt and freshly ground black pepper as desired. Serve immediately.
Notes
- Roast sweet potatoes evenly by cutting them into uniform sizes.
- Toast pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant.
- For a vegan option, use maple syrup instead of honey in the dressing and omit feta cheese or use vegan cheese alternatives.
- Arugula adds a peppery flavor, but baby spinach can be substituted for a milder taste.
- Leftover salad components can be stored separately in airtight containers for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 12 mg
