Ingredients
Salad
- 2 Roasted Sweet Potatoes, peeled and cubed
- 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
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 small garlic clove, minced
- Water, to thin dressing as needed
- Salt, to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, toss them with a little oil, sea salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25 minutes or until tender and slightly caramelized, turning midway for even cooking.
- Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, and salt. Add water a tablespoon at a time until the dressing reaches a smooth, pourable consistency.
- Assemble the Salad: On a large platter or in a salad bowl, spread the arugula and drizzle some tahini dressing over it. Arrange the roasted sweet potato cubes on top, then sprinkle with crumbled feta cheese.
- Add Avocado and Lemon: Place the sliced avocado over the salad and squeeze fresh lemon juice on top to add brightness and prevent browning.
- Finish with Pepitas and Seasoning: Drizzle more tahini dressing over the salad, then sprinkle the toasted pepitas for crunch. Season with additional sea salt and freshly ground black pepper according to taste. Serve immediately for best texture and flavor.
Notes
- Roast sweet potatoes with skin on for more nutrients, then peel if preferred.
- To toast pepitas, place them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant.
- Substitute feta with vegan cheese for a dairy-free option.
- Use fresh lemon juice for best flavor in the dressing and on avocado.
- Leftovers can be kept refrigerated for up to 2 days but may lose some crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
