This roasted sweet potato salad is the perfect fall dish, blending the flavors of caramelized sweet potatoes with creamy avocado, tangy feta, and a bright tahini dressing. It’s a hearty, satisfying meal that celebrates the season’s bounty.
Ingredients:
– 2 medium sweet potatoes (about 2 cups or 300 grams), peeled and cubed
– 4 cups (120 grams) arugula
– ⅓ cup (50 grams) crumbled feta cheese
– 1 avocado, sliced
– 3 tablespoons (30 grams) toasted pepitas (pumpkin seeds)
– Lemon wedge, for squeezing
– Sea salt, to taste
– Freshly ground black pepper, to taste
Tahini Dressing:
– ¼ cup (60 milliliters) tahini
– 2 tablespoons (30 milliliters) lemon juice
– 1 tablespoon (15 milliliters) maple syrup
– 2 tablespoons (30 milliliters) olive oil
– 1 tablespoon (15 milliliters) sesame oil
– 1 clove garlic, minced
– 2 tablespoons (30 milliliters) water
– Salt, to taste
Instructions:
1. Prepare the roasted sweet potatoes. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until tender and caramelized. Let cool slightly before using.
2. For the tahini dressing, whisk together tahini, lemon juice, maple syrup, olive oil, sesame oil, minced garlic, and water in a bowl until smooth. Adjust salt to taste.
3. On a large platter or in a bowl, arrange the arugula as the base.
4. Top the arugula with the roasted sweet potatoes, crumbled feta cheese, and sliced avocado.
5. Drizzle with tahini dressing and squeeze a little lemon juice over the avocado.
6. Sprinkle with toasted pepitas and season with sea salt and freshly ground black pepper to taste.
7. Serve immediately or store the components separately until ready to serve to keep the arugula fresh.
Serving Suggestions:
– Serve this salad as a main dish for a light lunch or dinner.
– Pair with grilled chicken or fish for added protein.
– Enjoy with a side of crusty bread to soak up the delicious tahini dressing.
Cooking Tips:
– Ensure the sweet potatoes are cut into uniform pieces for even roasting.
– Toast the pepitas in a dry skillet over medium heat for a few minutes until they start to pop for extra flavor.
– Adjust the consistency of the tahini dressing by adding more water if it’s too thick.
Storing Recommendations:
– Store the roasted sweet potatoes, arugula, avocado, and dressing separately in airtight containers in the refrigerator for up to 3 days.
– Assemble the salad just before serving to keep the arugula crisp and the avocado fresh.
Nutritional Information (per serving):
– Calories: Approximately 450
– Protein: 10 grams
– Fat: 32 grams
– Carbohydrates: 38 grams
– Fiber: 10 grams
– Sugar: 10 grams
– Sodium: 450 milligrams
FAQs:
Q: Can I use a different type of green instead of arugula?
A: Yes, you can substitute arugula with spinach, kale, or mixed greens.
Q: Is there a substitute for tahini in the dressing?
A: You can use almond butter or peanut butter as a substitute, though the flavor will be slightly different.
Q: How can I make this salad vegan?
A: To make the salad vegan, omit the feta cheese or use a vegan cheese substitute.
Total Calories: Approximately 450 per serving
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 4