Description
This Sweet Potato Salad is a delightful mix of caramelized sweet potatoes, fresh arugula, creamy avocado, crunchy pepitas, and tangy feta cheese, all drizzled with a bright tahini dressing.
Ingredients
Sweet potatoes
arugula
avocado
pepitas
feta cheese
tahini
lemon juice
maple syrup
olive oil
sesame oil
garlic
water
salt
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop sweet potatoes into bite-sized cubes, then toss them with olive oil, salt, and pepper. Roast for about 25-30 minutes until caramelized and tender.
- In a bowl, combine tahini, lemon juice, maple syrup, sesame oil, minced garlic, water, and salt to make the dressing.
- In a large salad bowl, mix arugula, roasted sweet potatoes, avocado, pepitas, and feta cheese.
- Drizzle tahini dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
Feel free to customize this salad with additional toppings like nuts or seeds. For a vegan version, omit the feta or substitute with pickled red onions.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250–320 kcal
- Sugar: 6 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: Sweet Potato Salad, Healthy Salad, Vegetarian Recipe, Autumn Salad, Gluten-Free