Description
A vibrant and nutritious Sweet Potato Salad featuring roasted sweet potatoes, peppery arugula, creamy avocado, tangy feta, and crunchy toasted pepitas, all brought together with a flavorful tahini dressing and a touch of fresh lemon juice. Perfect as a light lunch or a side dish for 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 lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- Salt and pepper to taste
- 2-4 tablespoons water to thin dressing as needed
Instructions
- Prepare Roasted Sweet Potatoes: Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes, toss with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized. Remove and let cool slightly.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper. Add water gradually, whisking until you reach a smooth, pourable consistency.
- Assemble the Salad: On a large platter or salad bowl, arrange the arugula. Drizzle a little tahini dressing over the greens. Top with the roasted sweet potatoes and sprinkle the crumbled feta evenly.
- Add Avocado and Finish: Arrange the sliced avocado on top of the salad. Squeeze fresh lemon juice over the avocado to enhance flavor and prevent browning. Drizzle more tahini dressing over everything.
- Garnish and Serve: Sprinkle toasted pepitas on top for crunch. Season with additional sea salt and freshly ground black pepper as desired. Serve immediately and enjoy.
Notes
- Roasting sweet potatoes brings out their natural sweetness and provides a pleasant caramelized flavor.
- If you prefer a nut-free dressing, substitute tahini with sunflower seed butter.
- Toast pepitas in a dry pan over medium heat for 2-3 minutes until fragrant to enhance their flavor.
- Use ripe avocado for the creamiest texture and best flavor.
- This salad can be served warm or at room temperature depending on your preference.
- For a vegan option, omit feta or replace it with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 15 mg
