Description
This vibrant Sweet Potato Salad combines tender roasted sweet potatoes with peppery arugula, creamy avocado, tangy feta cheese, and crunchy toasted pepitas, all brought together with a luscious homemade tahini dressing. Perfect for a refreshing and nutritious meal or side dish.
Ingredients
Salad Ingredients
- 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 and 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 Roasted Sweet Potatoes: Roast the sweet potatoes whole or peeled and cut, seasoned lightly with salt and olive oil, in a preheated oven at 400°F (205°C) for about 25-30 minutes or until tender and caramelized.
- Make Tahini Dressing: Whisk together tahini, lemon juice, olive oil, and minced garlic in a bowl, adding water gradually until the dressing reaches a smooth, pourable consistency. Season with salt to taste.
- Assemble the Salad: On a large platter, spread the arugula and drizzle with a bit of tahini dressing. Arrange the roasted sweet potatoes and sprinkle the crumbled feta cheese over the top.
- Add Avocado and Lemon: Place the avocado slices on the salad and squeeze fresh lemon juice over the avocado to enhance flavor and prevent browning.
- Finish the Salad: Drizzle more tahini dressing over the assembled ingredients, sprinkle toasted pepitas on top, and season with sea salt and freshly ground black pepper to taste. Serve immediately.
Notes
- Roast sweet potatoes until tender but still holding shape for the best texture.
- To toast pepitas, dry roast them in a skillet over medium heat until fragrant and lightly browned, about 3-5 minutes.
- Tahini dressing can be made ahead and stored refrigerated for up to 3 days.
- For a vegan option, omit feta cheese or replace with a vegan cheese substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
