Sweet Potato & Asparagus Salad with Tangy Tahini Dressing
Updated Feb 15, 2021, Published Jul 16, 2014
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Sweet Potato & Asparagus Salad with Tangy Tahini Dressing
Ingredients
- 2 pounds sweet potatoes, , peeled and cut into 1-inch chunks
- 1 small bunch of asparagus, (woody ends removed), cut into 1-inch lengths
- 1 cup frozen shelled edamame
- ½ cup tahini, (sesame seed paste)
- 1/3 cup light coconut milk
- 2 tablespoons maple syrup
- 3 tablespoons low sodium wheat-free tamari
- 2 tablespoons unseasoned rice vinegar
- 1 seedless clementine, (or ½ seedless navel orange), peeled and sectioned
- 3 teaspoons freshly grated ginger
- 1/3 cup thinly sliced scallions, (light green parts only)
- ½ cup chopped cilantro
Instructions
- Bring a large pot of water to a boil and fill a large bowl with ice water.
- Add the sweet potatoes to the boiling water and continue to boil over medium-high heat for 10 minutes.
- Add the asparagus and edamame.
- Cook for 5 minutes more.
- Drain the vegetables and add them to the ice water.
- Once cool, drain again.
- Pat dry on a clean dishtowel and transfer to a large bowl.
- Cover and chill for at least 2 hours.
- In a blender or small food processor, combine the tahini, coconut milk, maple syrup, tamari, vinegar, clementine or orange sections, and ginger.
- Process until smooth, scraping down the sides as needed.
- Pour the dressing over the sweet potato mixture and add the scallions and cilantro.
- Gently toss to coat.
- Serve immediately or keep chilled until ready to serve.
Nutrition
Calories: 322kcalCarbohydrates: 44gProtein: 9gFat: 12gSaturated Fat: 2gSodium: 606mgPotassium: 792mgFiber: 7gSugar: 12gVitamin A: 21630IUVitamin C: 13.6mgCalcium: 107mgIron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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