Description
A vibrant and nutritious Sweet Potato Salad combining roasted sweet potatoes, peppery arugula, creamy avocado, tangy feta cheese, and crunchy toasted pepitas, all brought together with a rich tahini dressing and a splash of fresh lemon juice, perfect for a wholesome lunch or dinner side dish.
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 garlic clove, minced
- 1 tablespoon water (adjust for desired consistency)
- Salt and pepper, to taste
Instructions
- Prepare Roasted Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, toss them with olive oil, salt, and pepper, and roast for 25 minutes until tender and golden.
- Make Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and water until smooth. Season with salt and pepper to taste. Adjust texture by adding more water if necessary.
- Assemble Salad: On a large platter, spread the arugula evenly. Drizzle a portion of the tahini dressing over the greens.
- Add Roasted Sweet Potatoes and Feta: Arrange the roasted sweet potatoes on top of the dressed arugula and sprinkle with crumbled feta cheese.
- Top with Avocado and Lemon: Add the sliced avocado over the salad and squeeze the lemon wedge gently over the avocado to add brightness.
- Finish with Dressing and Pepitas: Drizzle the remaining tahini dressing over the salad and sprinkle the toasted pepitas on top.
- Season and Serve: Season with sea salt and freshly ground black pepper to taste. Serve immediately and enjoy.
Notes
- To roast sweet potatoes evenly, cut them into uniform cubes.
- If you prefer a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Toast pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.
- Adjust the creaminess of the dressing by adding more lemon juice or water to suit your taste.
- This salad can be served warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 10 mg
