Roasted Sweet Potato Salad with Maple-Tahini Dressing

This vibrant salad combines caramelized roasted sweet potatoes with fresh greens, creamy avocado, and a zesty tahini-based dressing. It’s hearty enough for a main dish but also works perfectly as a side.

Ingredients

For the Roasted Sweet Potatoes

• Sweet Potatoes: 2 large (about 1.5 lbs), peeled and cut into 1-inch cubes

• Olive Oil: 2 tablespoons

• Smoked Paprika: 1 teaspoon

• Garlic Powder: 1/2 teaspoon

• Salt & Pepper: To taste

For the Salad Base

• Greens: 4 cups baby kale or arugula

• Red Onion: 1/4 small onion, thinly sliced

• Avocado: 1 large, sliced or cubed

• Feta Cheese: 1/2 cup crumbled (optional; omit for vegan)

• Dried Cranberries: 1/4 cup

• Pepitas (Pumpkin Seeds): 1/4 cup toasted

For the Maple-Tahini Dressing

• Tahini: 3 tablespoons

• Lemon Juice: 2 tablespoons (freshly squeezed)

• Maple Syrup: 1 tablespoon

• Dijon Mustard: 1 teaspoon

• Warm Water: 1–2 tablespoons (to thin)

• Salt: A pinch

Instructions

1. Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).

2. On a large baking sheet, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

3. Spread them in a single layer and roast for 25–30 minutes, tossing halfway through, until they are tender and the edges are golden brown.

4. Remove from the oven and let them cool for about 5–10 minutes.

2. Prepare the Dressing

1. In a small bowl or jar, whisk together the tahini, lemon juice, maple syrup, and Dijon mustard.

2. Add warm water one tablespoon at a time until the dressing reaches a pourable, creamy consistency. Season with a pinch of salt.

3. Assemble the Salad

1. In a large salad bowl, layer the greens and the sliced red onion.

2. Add the slightly cooled roasted sweet potatoes.

3. Add the avocado, crumbled feta, and dried cranberries.

4. Drizzle the maple-tahini dressing over the top and gently toss to combine.

5. Finish by sprinkling the toasted pepitas over the top for crunch.

Tips for Success

• Don't Overcrowd: Make sure the sweet potatoes have enough space on the baking sheet so they roast and caramelize rather than steam.

• Massage the Kale: If using baby kale, you can massage it with a tiny bit of olive oil and salt for 30 seconds before adding other ingredients to soften the texture.

• Protein Boost: Add chickpeas, grilled chicken, or quinoa to make this an even more filling meal.