Sweet Potato Salad
A vibrant and nutritious salad featuring roasted sweet potatoes, fresh arugula, creamy avocado, and a nutty tahini dressing, perfect for any occasion.
Ingredients
Salad Base
- 2 pieces Roasted Sweet Potatoes Peeled and cubed, roasted until tender and caramelized.
- 4 cups Arugula Fresh, peppery greens serving as the salad base.
- 1 cup Crumbled Feta Cheese Adds a salty component.
- 1 piece Avocado Sliced for creaminess.
- 3 tablespoons Toasted Pepitas For crunch and extra nutrition.
Tahini Dressing
- 1 recipe Tahini Dressing Made from tahini, lemon juice, garlic, and water.
Seasoning
- 1 wedge Lemon For squeezing over the salad.
- to taste Sea Salt To enhance flavors.
- to taste Freshly Ground Black Pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel the sweet potatoes and cut them into uniform cubes.
- Toss sweet potato cubes with a drizzle of olive oil, sea salt, and freshly ground black pepper.
- Spread them out on a baking sheet and roast for 25 to 30 minutes until tender and slightly caramelized.
Tahini Dressing Preparation
- In a bowl, whisk together tahini, fresh lemon juice, minced garlic, and enough water to achieve a creamy, pourable consistency.
- Season with salt and pepper to taste, then set aside.
Assembly
- Once the sweet potatoes are roasted, let them cool slightly.
- Arrange the arugula on a large platter as the base.
- Drizzle tahini dressing over the arugula.
- Add roasted sweet potatoes on top, followed by crumbled feta cheese.
- Layer sliced avocado in the center, and squeeze lemon over for brightness.
- Drizzle additional tahini dressing on top, scatter toasted pepitas, and season with more salt and pepper as needed.
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Notes
This salad can be kept fresh by dressing only the portion you plan to serve. Store components separately in the refrigerator.