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Vibrant Roasted Sweet Potato Salad with Creamy Tahini Dressing

A vibrant bowl of sweet potato salad featuring roasted sweet potato cubes, mixed greens, pomegranate seeds, feta, and a creamy white dressing.
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This roasted sweet potato salad recipe offers a balance of sweet, savory, and fresh flavors, perfect for a healthy side dish or a satisfying meal prep component. We combine caramelized sweet potatoes with crunchy nuts and a luscious tahini dressing.

Ingredients

Scale
  • 3 large sweet potatoes, peeled and cubed (about 1 inch)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese (or goat cheese)
  • 1/2 cup walnuts, toasted
  • 4 cups mixed greens (like arugula or spinach)
  • For the Tahini Dressing:
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water (or more for desired consistency)
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, turning halfway, until tender and slightly caramelized. Let them cool slightly.
  2. While the potatoes roast, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup, and salt until smooth. Add more water, one teaspoon at a time, to reach a pourable consistency.
  3. In a large bowl, combine the slightly cooled roasted sweet potatoes and mixed greens.
  4. Gently toss the sweet potato and greens mixture with about half of the tahini dressing.
  5. Transfer the salad to a serving platter or individual bowls. Top evenly with the toasted walnuts, crumbled feta cheese, and pomegranate seeds.
  6. Drizzle the remaining dressing over the top before serving. This healthy sweet potato salad is ready to enjoy.

Notes

  • For a holiday sweet potato salad variation, substitute cranberries for the pomegranate seeds.
  • If you are making this for meal prep, store the dressing separately and combine just before eating to keep the greens fresh.
  • To toast the walnuts, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant.

Nutrition

Find it online: https://mistyplate.com/best-sweet-potato-salad-roasted-tahini-recipe/