Roasted Sweet Potato Salad with Tahini Dressing

Roasted Sweet Potato Salad with Tahini Dressing is a hearty, vibrant dish packed with roasted caramelized sweet potatoes, crisp greens, and a creamy, nutty tahini dressing. It’s the perfect blend of warm and cool, savory and slightly sweet, making it an ideal side dish or stand-alone vegetarian meal that’s both satisfying and nutrient-dense.

Why You’ll Love This Recipe

This salad is a flavorful upgrade from traditional cold salads. Roasted sweet potatoes offer warmth and substance, while the tahini dressing adds richness and complexity. It’s naturally gluten-free, dairy-free, and easy to customize. With a combination of textures and bold Middle Eastern-inspired flavors, it’s a crowd-pleaser whether served warm or chilled.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted sweet potatoes:

• Sweet potatoes, peeled and cubed
• Olive oil
• Ground cumin
• Smoked paprika
• Salt and black pepper

For the salad base:

• Mixed greens (arugula, spinach, or kale)
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Cucumber, chopped
• Fresh parsley or cilantro, chopped
• Toasted pumpkin seeds or chopped walnuts (optional)

For the tahini dressing:

• Tahini
• Lemon juice
• Garlic, minced
• Maple syrup or honey (for balance)
• Water (to thin)
• Salt and pepper to taste

directions

1. Roast the sweet potatoes:
   Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and tender.
2. Prepare the tahini dressing:
   In a bowl or jar, whisk together tahini, lemon juice, garlic, and maple syrup. Slowly whisk in water until desired consistency is reached. Season with salt and pepper.
3. Assemble the salad:
   In a large bowl or platter, layer the greens, tomatoes, onion, cucumber, and herbs. Add the roasted sweet potatoes on top.
4. Dress and serve:
   Drizzle the salad with tahini dressing and sprinkle with toasted seeds or nuts if using. Serve warm or at room temperature.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: approx. 45 minutes

Variations

• Add quinoa or couscous for extra bulk.
• Top with crumbled feta or goat cheese for creaminess (if not dairy-free).
• Use roasted chickpeas or lentils for added protein.
• Swap tahini for a yogurt-based dressing or hummus thinned with lemon juice.
• Add pomegranate seeds for a pop of sweetness and color.

storage/reheating

Store the salad and dressing separately in the refrigerator for up to 3 days. The sweet potatoes can be reheated in a skillet or oven to regain crispness. Assemble just before serving to keep greens fresh.

FAQs

Can I make this salad ahead of time?

Yes. Roast the sweet potatoes and make the dressing ahead. Assemble just before serving for the best texture.

Is the dressing bitter?

Not if balanced properly. The lemon juice and maple syrup help mellow the tahini’s bitterness. Add a splash more syrup or lemon if needed.

Can I serve this salad warm?

Yes. It’s especially delicious with warm roasted sweet potatoes over crisp greens.

Is this salad vegan?

Yes, as long as you use maple syrup instead of honey.

What if I don’t have tahini?

You can substitute almond butter, sunflower seed butter, or a yogurt-based dressing.

Can I add meat?

Sure! Grilled chicken, steak, or salmon make great protein additions.

How do I keep the sweet potatoes crispy?

Roast at high heat and avoid overcrowding the pan. Use parchment for easy cleanup and better browning.

Can I use baby spinach?

Absolutely. Any tender leafy green works well.

Can I double the recipe?

Yes, this is a great recipe for meal prep or a potluck. Just scale up the ingredients.

What if I don’t like cumin?

Skip it or substitute with coriander, curry powder, or chili powder for a different flavor profile.

Conclusion

Roasted Sweet Potato Salad with Tahini Dressing is a nourishing, flavor-forward salad that’s as satisfying as it is wholesome. With its caramelized edges, creamy dressing, and fresh crunchy veggies, it’s a perfect go-to recipe for any time of year. Whether served warm or chilled, it’s a standout dish that’s easy to love and even easier to make.

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