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Roasted Sweet Potato Salad with Tahini Dressing Recipe

Roasted Sweet Potato Salad with Tahini Dressing Recipe
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★★★★★

5.2 from 5 reviews

This vibrant Roasted Sweet Potato Salad with Tahini Dressing is a flavorful and nutritious dish combining tender, spicy roasted sweet potatoes with hearty kale, orzo pasta, and a creamy tahini dressing. Topped with cubed spicy cheddar, avocado slices, pomegranate arils, and toasted sesame seeds, this salad offers a delightful balance of smoky, sweet, tangy, and nutty flavors perfect for a satisfying lunch or a unique side dish.

Ingredients

Scale

For the Roasted Sweet Potatoes

  • 3–4 small sweet potatoes, quartered
  • 2 tablespoons salted butter or olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons honey

For the Salad Base

  • 4 cups shredded kale
  • 3 tablespoons toasted sesame seeds
  • 1–2 cups cooked orzo pasta
  • 1 cup cubed spicy cheddar cheese
  • 1 avocado, sliced
  • 1 1/2 cups pomegranate arils

For the Tahini Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 3 tablespoons honey
  • 2 teaspoons Worcestershire sauce
  • 1–2 cloves garlic, grated
  • 1/3 cup grated Parmesan cheese
  • Chili flakes, to taste
  • 1/4 cup water (plus extra to thin dressing if needed)

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes, ensuring they become tender and develop that perfect charred flavor.
  2. Roast the Sweet Potatoes: On a baking sheet, toss the quartered sweet potatoes with salted butter or olive oil, chili powder, smoked paprika, salt, and black pepper. Spread them evenly and roast for 20 minutes until soft with caramelized edges.
  3. Char and Sweeten: Gently press the roasted sweet potatoes with a fork to slightly smash them. Drizzle each piece with honey and bake for an additional 5 minutes to get a lightly charred, sweet crust.
  4. Prepare the Tahini Dressing: In a blender, combine olive oil, lemon juice, tahini, honey, Worcestershire sauce, grated garlic, Parmesan, chili flakes, and 1/4 cup water. Blend until smooth. Adjust consistency by adding more water if needed and season to taste with salt and extra chili flakes.
  5. Massage the Kale: Place shredded kale into a large salad bowl. Pour the tahini dressing over it and gently massage with your hands until the kale softens and is thoroughly coated.
  6. Assemble the Salad: Add the roasted sweet potatoes, toasted sesame seeds, cooked orzo pasta, and cubed spicy cheddar cheese on top of the dressed kale. Arrange sliced avocado and sprinkle pomegranate arils over the salad for freshness and color.
  7. Serve: Enjoy the salad warm or at room temperature, making it a perfect dish for any season or occasion.

Notes

  • Substitute kale with spinach or arugula for a milder flavor.
  • Use gluten-free orzo or quinoa to make the salad gluten-free.
  • Adjust chili powder and chili flakes based on preferred spice level.
  • Worcestershire sauce adds depth but can be replaced with soy sauce for a vegetarian version.
  • The salad can be prepared ahead by roasting sweet potatoes and making dressing in advance, then assembling before serving.
  • Toast sesame seeds in a dry pan until golden for extra aroma.
  • For a vegan version, omit Parmesan or use a plant-based alternative and skip honey or substitute with maple syrup.

Nutrition

Keywords: Roasted Sweet Potato Salad, Tahini Dressing, Kale Salad, Spicy Sweet Potatoes, Healthy Salad, Mediterranean Salad, Vegetarian Salad

Find it online: https://cheframiflavor.com/roasted-sweet-potato-salad-with-tahini-dressing-recipe/