Sweet Potato Salad
This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat. Serves 4Ingredients
2 Roasted Sweet Potatoes, (cubes)
1 recipe Tahini Dressing, (makes a bit extra)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper
Directions:
Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes
A few basic ingredients fill this sweet potato salad recipe with delicious texture and flavor:
Sweet potatoes, of course! I roast them until they’re caramelized on the outside and tender in the middle.
Sweet potatoes, of course! I roast them until they’re caramelized on the outside and tender in the middle.
Arugula – I’m obsessed with these soft bitter greens! If you don’t have arugula on hand, spinach, massaged kale, or baby lettuces would be great here too.
Avocado – It adds creamy richness to this hearty sweet potato salad.
Pepitas – For crunch!
Feta cheese – I love how its tangy flavor plays off the caramelized sweet potatoes. If you’re vegan, skip the cheese entirely, or replace it with a few pickled red onions for pop.
Tahini dressing – This bright, nutty dressing ties it all together! It’s a simple mix of tahini, lemon juice, maple syrup, olive oil, sesame oil, garlic, water, and salt.
Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
Avocado – It adds creamy richness to this hearty sweet potato salad.
Pepitas – For crunch!
Feta cheese – I love how its tangy flavor plays off the caramelized sweet potatoes. If you’re vegan, skip the cheese entirely, or replace it with a few pickled red onions for pop.
Tahini dressing – This bright, nutty dressing ties it all together! It’s a simple mix of tahini, lemon juice, maple syrup, olive oil, sesame oil, garlic, water, and salt.
Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
