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Roasted Sweet Potato Salad with Tahini Dressing. Small red sweet potatoes tossed with a mix of spices, then roasted until lightly charred, crispy, and delicious. Tossed together with kale, orzo, and my creamy lemon honey tahini dressing. Then topped with spicy cheddar cheese and avocado. So much flavor and color in this hearty winter salad! Enjoy for dinner and save the leftovers for lunch. Itâs the salad that everyone canât get enough of!
Possibly my favorite salad of all time. Well, I’m not positive about that, but this is such a delicious winter salad. And it’s not boring in the least!
I ADORE salads. Like I really do love them. But I love a salad that can truly be enjoyed as a meal. A hearty salad! My favorite salads usually have something warm, especially in the winter, because aside from ice cream, I really don’t enjoy cold food.
This is my ideal winter salad!
When I set out to create my January recipes, I knew I needed at least one salad. I thought hard about this salad for days and finally landed on just the salad I wanted to create.
It turned out better than the picture I had painted in my head. And whenever that happens, I get overly excited to share! You’re going to want to make this salad several times this winter!
Here are the details
Ingredients – for the salad
- sweet potatoes â red sweet potatoes are my favorite! They have the best color and flavor
- salted butter or olive oil
- chili powder
- smoked paprika
- honey
- kale, or swap for your favorite mix of greens!
- sesame seeds
- cooked orzo pasta
- cubes of cheddar cheese – I use the Rattlesnake cheddar from Whole Foods
- avocado
- pomegranate arils
Ingredients – for the dressing
- olive oil
- lemon juice
- tahini
- honey
- Worcestershire sauce
- garlic
- parmesan
- chili flakes
Special Tools
Nothing special, but a sheet pan and a salad bowl!
Step 1:Â roast the sweet potatoes
My sweet potatoes were short and skinny, so I cut them into quarters and roasted larger chunks. You can do the same, or if your potatoes are larger, cube them. I wanted to have the outer pieces of the potatoes crispy, but have more soft flesh inside each potato. Like a baked sweet potato with some charring!
On a baking sheet, toss the potatoes with butter or oil. I prefer butter. Then add the seasonings: chili powder, smoked paprika, honey, and salt.
Roast the potatoes until they’re very soft, about 20 minutes. Smash them with a fork, then roast for another 5 minutes.
Step 2: make the dressing
This is truly one of my favorite dressings. I make it all the time.
A combination of creamy tahini (sesame seed paste), lemon juice, honey, and a couple of teaspoons of Worcestershire sauce. The tahini provides a wonderful creamy dressing, while the honey and Worcestershire sauce add sweet, savory, and salty flavors.
Oh, and parmesan too! Itâs just delicious.
Blend all the ingredients with a blender or food processor, then add water as needed to thin the dressing out. You’ll need more water than you think, so make sure you season the dressing with salt.
Step 3:Â toss the kale
Now, add the kale to a big salad bowl and pour over the dressing. Massage the dressing onto the kale to help break it down and make it less tough.
Top the dressed kale with sweet potatoes, sesame seeds, cooked orzo pasta, and cubes or slices of cheddar.
Then top with the avocado and pomegranate.
This is a wonderfully big and nourishing salad thatâs great for winter nights. I love to toss the sweet potatoes on the salad while hot. The cheese gets a little melty from the heat of the potatoes. So yummy!
Excited for you all to try this salad. I hope it brings some color into your January dinners!
Looking for other salad recipes? Here are a few ideas:Â
Fall Harvest Roasted Butternut Squash and Pomegranate Salad
Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette
Pomegranate Salad with Maple Candied Walnuts
Autumn Harvest Honeycrisp Apple and Feta Salad
Lastly, if you make this Roasted Sweet Potato Salad with Tahini Dressing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donât forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Sweet Potato Salad with Tahini Dressing
Servings: 6
Calories Per Serving: 641 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 425° F.2. On a baking sheet, combine the sweet potatoes, butter/olive oil, chili powder, paprika, salt, and pepper. Bake for 20 minutes until the sweet potatoes are soft and charring on the edges. Gently smash them down with a fork. Drizzle each with honey, then bake another 5 minutes until lightly charred. 3. Meanwhile, make the dressing. Combine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Season to taste with salt and chili flakes.4. Add the kale to a big salad bowl and pour the dressing over the kale. Massage the dressing into the kale. Top the salad with roasted sweet potatoes, sesame seeds, orzo, and cheese. Arrange the avocado and pomegranate arils on top. Serve warm or at room temperature.Â
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