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 flavorful tahini dressing and a splash of fresh lemon juice.
Ingredients
Scale
Salad Ingredients
- 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 recipe tahini dressing (refer to tahini dressing recipe)
Instructions
- Prepare Roasted Sweet Potatoes: Roast the sweet potatoes according to the roasting method; typically, peel and dice the sweet potatoes, toss with olive oil, salt, and pepper, then roast in a preheated oven at 425 degrees Fahrenheit for 25 minutes until tender and caramelized.
- Make Tahini Dressing: Prepare the tahini dressing following your preferred recipe or the provided one, ensuring it is smooth and flavorful with a balance of tahini, lemon juice, garlic, and seasoning.
- Assemble the Salad: On a large serving platter or bowl, spread the arugula evenly. Drizzle a portion of the tahini dressing over the arugula to lightly coat the greens.
- Add Sweet Potatoes and Feta: Arrange the roasted sweet potato chunks over the dressed arugula, then sprinkle the crumbled feta cheese evenly across the salad for a creamy, tangy element.
- Top with Avocado and Lemon Juice: Place the sliced avocado on top of the salad, then squeeze fresh lemon juice over the avocado to brighten flavors and prevent browning.
- Finish with Dressing and Pepitas: Drizzle more tahini dressing generously over the assembled salad, then sprinkle the toasted pepitas on top for a crunchy texture.
- Season and Serve: Add sea salt and freshly ground black pepper to taste, toss gently if desired, and serve immediately to enjoy the fresh, complex flavors.
Notes
- Use firm, ripe avocados to ensure creamy texture without mushiness.
- Toast pepitas in a dry skillet over medium heat until golden and fragrant for best flavor.
- Roasting sweet potatoes enhances their natural sweetness and adds depth to the salad.
- If you prefer a vegan version, omit feta cheese or substitute with a plant-based alternative.
- The lemon juice helps to brighten the flavors and keeps avocado slices from browning quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 12 mg
