Description
This vibrant Sweet Potato Salad is a nourishing blend of roasted sweet potatoes, creamy avocado, tangy feta, and crisp greens. Topped with crunchy pepitas and a rich tahini dressing, it’s a gluten-free, customizable salad perfect for any occasion—whether as a hearty side or light main dish.
Ingredients
- Sweet potatoes (peeled and diced)
- Arugula or baby spinach
- Feta cheese, crumbled
- Avocado, sliced
- Pepitas (pumpkin seeds)
- Olive oil
- Salt and pepper
For the tahini dressing:
- Tahini
- Lemon juice
- Maple syrup or honey
- Olive oil
- Garlic, minced
- Water
- Salt, to taste
Instructions
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes, flipping halfway through, until golden and tender.
- Make the dressing: In a bowl, whisk together tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, and water until smooth. Season with salt.
- Toast the pepitas: Heat a dry pan over medium heat. Toast pepitas for 2–3 minutes until golden and popping. Set aside.
- Assemble the salad: Place arugula or spinach in a large bowl. Top with roasted sweet potatoes, avocado slices, and crumbled feta. Sprinkle toasted pepitas on top.
- Dress and toss: Drizzle tahini dressing over salad just before serving. Gently toss to combine.
Notes
- Swap arugula with kale or spinach for a milder flavor.
- To make it vegan, use dairy-free feta or omit it entirely.
- Add cooked quinoa or chickpeas for extra protein.
- Sub pepitas with sunflower seeds or chopped almonds.
- Balsamic vinaigrette works as an alternative dressing.
- Store undressed leftovers in the fridge for up to 2 days.
- Add avocado and dressing just before serving for best freshness.
