Description
A vibrant and nutritious Sweet Potato Salad featuring roasted sweet potatoes, fresh arugula, creamy avocado, tangy feta cheese, and a flavorful tahini dressing, topped with toasted pepitas and a squeeze of lemon for a refreshing finish.
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 lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1-2 tablespoons water, to thin
- Salt, to taste
Instructions
- Prepare the Roasted Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes, toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes until tender and caramelized.
- Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and salt. Gradually add water until the dressing reaches a smooth, pourable consistency.
- Assemble the Salad: On a large platter, arrange the arugula and drizzle with a portion of the tahini dressing. Scatter the roasted sweet potatoes over the greens, then sprinkle with crumbled feta cheese.
- Add Avocado and Lemon: Place the sliced avocado on top of the salad, then squeeze fresh lemon juice over the avocado to prevent browning and add brightness.
- Finish the Salad: Drizzle more tahini dressing over the assembled salad. Sprinkle toasted pepitas evenly on top. Season the entire salad with sea salt and freshly ground black pepper to taste.
- Serve: Serve the salad immediately as a delicious and healthy main course or side dish.
Notes
- Roast the sweet potatoes evenly by cutting them into similar-sized cubes.
- For a nut-free option, substitute tahini dressing with a simple olive oil and lemon dressing.
- To toast pepitas, place them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- If prepping ahead, keep the dressing and avocado separate until serving to maintain freshness.
- This salad pairs well with grilled chicken or chickpeas for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 10 mg
