Sweet Potato Salad with Lemon Tahini Drizzle Recipe
When temperatures cool, warm vegetables turn refreshing salads into savory, fall-inspired dishes!
Servings: 4 Servings
Calories: 313kcal
Ingredients
- 4 large sweet potatoes
- 1 tablespoon extra-virgin olive oil or avocado oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 2 tablespoons chopped walnuts
- 1 large carrot thinly sliced
- ⅓ cup well-stirred tahini
- Juice of 1 large lemon
- Water if needed
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet and rub them with the oil. Roast for 1 hour or until the sweet potatoes are very tender.
- Meanwhile, in a large bowl, combine the salad greens, cherry tomatoes, walnuts, and carrots.
- Remove the sweet potatoes from the oven and set aside for 5 minutes to cool. Peel the potatoes and cut into cubes.
- In a small bowl, whisk the tahini, lemon juice, and water, if needed, to thin out the dressing. Season to taste with sea salt and pepper and drizzle over the salad mixture; toss to combine. Top with the sweet potatoes and serve immediately.
Nutrition
Calories: 313kcal | Carbohydrates: 35g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 103mg | Potassium: 750mg | Fiber: 5g | Sugar: 7g | Vitamin A: 21640IU | Vitamin C: 22.6mg | Calcium: 86mg | Iron: 2.4mg