Get ready to tantalize your taste buds with a salad that's anything but ordinary! This Sweet Potato Arugula Salad with Tahini Dressing is about to become your new obsession - a perfect blend of crispy roasted sweet potatoes, peppery arugula, and a creamy tahini dressing that will make your mouth water. Whether you're a health-conscious foodie or simply looking for a show-stopping side dish, this recipe promises to elevate your culinary game with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 4 cups arugula
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
- 1/4 cup pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the sweet potatoes to achieve a tender inside and crispy exterior.
- While the oven is heating, wash and peel the sweet potatoes. Cut them into 1-inch cubes to ensure even cooking.
- Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat the sweet potatoes evenly.
- Spread the sweet potatoes out in a single layer on the baking sheet. Roast in the preheated oven for about 25 minutes, or until they are tender and lightly browned, flipping them halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a pinch of salt and pepper. If the dressing is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly for about 5 minutes.
- In a large mixing bowl, combine the arugula and roasted sweet potatoes. Gently toss them together to mix.
- Drizzle the tahini dressing over the salad and toss gently to combine, ensuring the sweet potatoes and arugula are evenly coated.
- Finally, sprinkle the pumpkin seeds on top of the salad for added crunch and nutrition.
- Serve immediately, or let it chill in the refrigerator for a refreshing cold salad. Enjoy your Sweet Potato Arugula Salad with Tahini Dressing!
Tips
- Sweet Potato Roasting Secrets: Cut your sweet potatoes into uniform 1-inch cubes to ensure even roasting. This helps achieve that perfect crispy exterior and tender interior.
- Dressing Consistency Hack: If your tahini dressing is too thick, add water one tablespoon at a time. The goal is a smooth, drizzle-able consistency that coats the salad beautifully.
- Make-Ahead Magic: You can roast the sweet potatoes and prepare the dressing in advance. Store them separately in the refrigerator and assemble just before serving to maintain the salad's freshness.
- Customize Your Crunch: Feel free to swap pumpkin seeds with toasted pine nuts or sliced almonds for different texture and flavor variations.
- Temperature Tip: Let the roasted sweet potatoes cool slightly before mixing with arugula to prevent wilting the delicate greens.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
