Description
This vibrant and nourishing salad combines the deep, earthy sweetness of caramelized roasted sweet potatoes with a bright, silky tahini dressing. Enhanced with fresh peppery arugula, tangy feta cheese, and the satisfying crunch of toasted pepitas, this dish is a perfect balance of texture and flavor. It is a wholesome, nutrient-dense meal that works beautifully as a satisfying standalone lunch or a sophisticated side dish for any occasion.
Ingredients
2 large sweet potatoes, peeled and cut into small cubes
3 tablespoons olive oil
1 recipe homemade tahini dressing
4 cups fresh baby arugula
1/3 cup crumbled feta cheese
1 ripe avocado, sliced
1 fresh lemon, for garnish
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Toss cubed sweet potatoes with olive oil, salt, and pepper in a bowl.
Spread the potatoes in a single layer on a baking sheet.
Roast for approximately 25 minutes or until tender and golden brown.
Allow the potatoes to cool slightly.
In a large serving bowl, toss the arugula with a small amount of the tahini dressing.
Top the greens with the roasted sweet potatoes, sliced avocado, and crumbled feta.
Drizzle with the remaining tahini dressing and finish with a squeeze of fresh lemon juice.
Sprinkle with toasted pepitas before serving.
Notes
Ensure the potatoes are cut into uniform cubes to guarantee even cooking. You can prepare the roasted potatoes ahead of time and store them in the refrigerator, but assemble the salad just before serving to keep the arugula crisp.