Description
This nourishing sweet potato salad is a celebration of contrasting textures and flavors. Tender, oven-roasted sweet potato cubes provide a natural, honeyed sweetness that pairs perfectly with peppery fresh arugula, creamy avocado, and tangy crumbled feta cheese. Finished with a velvety tahini-maple dressing and a crunch of toasted pepitas, this plant-forward dish is as meditative to prepare as it is satisfying to eat. It is the perfect balance of warmth and freshness for a light lunch or a sophisticated side dish.
Ingredients
2 large sweet potatoes, peeled and cut into bite-sized cubes
2 tablespoons olive oil
1/2 teaspoon sea salt
4 cups fresh organic arugula
1/3 cup crumbled feta cheese
1 ripe avocado, sliced
3 tablespoons toasted pepitas
For the Tahini Dressing:
3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
2–3 tablespoons warm water to thin
Instructions
Preheat your oven to 400°F (200°C).
Toss the sweet potato cubes with olive oil and salt on a parchment-lined baking sheet.
Roast for 25-30 minutes, turning halfway, until tender and caramelized at the edges.
While potatoes roast, whisk together the tahini, lemon juice, maple syrup, and water until smooth.
Allow the sweet potatoes to cool slightly before assembling.
In a large bowl, toss the arugula with half of the dressing.
Arrange the dressed arugula on a platter, top with warm sweet potatoes, sliced avocado, and crumbled feta.
Sprinkle with toasted pepitas and drizzle the remaining dressing over the top.
Notes
Store the roasted sweet potatoes and the tahini dressing separately in airtight containers for up to 3 days. Assemble just before serving to keep the arugula fresh and the avocado from browning. For a vegan version, simply omit the feta or substitute with a plant-based alternative.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 10mg