Roasted Sweet Potato Salad with Tahini Dressing
This Roasted Sweet Potato Salad is a bold, colorful dish bursting with contrasting textures and flavors. Tender, spiced sweet potatoes are roasted to perfection, paired with nutrient-rich kale, creamy avocado, juicy pomegranate arils, and nutty sesame seeds. Optional mix-ins like orzo pasta and spicy cheddar cheese make this salad heartier, while a sweet, savory tahini dressing ties everything together. It’s perfect as a main course or a standout side dish for gatherings and meal prep.
Time
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Servings: 4–6
Ingredients
For the Salad:
3–4 small sweet potatoes, quartered
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons honey (for glazing after roasting)
4 cups shredded kale, stems removed
3 tablespoons toasted sesame seeds
1–2 cups cooked orzo pasta (optional)
1 cup cubed spicy cheddar cheese (optional)
1 avocado, sliced
1½ cups pomegranate arils
For the Tahini Dressing:
½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup tahini
3 tablespoons honey or maple syrup
2 teaspoons Worcestershire sauce
1–2 cloves garlic, grated
⅓ cup grated Parmesan cheese (optional)
Chili flakes, to taste (optional)
2–4 tablespoons water, to thin
Instructions
Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C).
In a bowl, toss quartered sweet potatoes with olive oil, chili powder, smoked paprika, salt, and pepper.
Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Once out of the oven, drizzle with honey and gently toss to coat.
Prepare the Kale:
Place shredded kale in a large mixing bowl. Add a small drizzle of olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until softened and slightly darker in color.
Make the Tahini Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, tahini, honey or maple syrup, Worcestershire sauce, and grated garlic.
Stir in Parmesan cheese (if using), and add chili flakes to taste.
Add water gradually (1 tablespoon at a time) until you reach a creamy, pourable consistency.
Assemble the Salad:
In a large serving bowl, combine massaged kale, roasted sweet potatoes, pomegranate arils, sesame seeds, avocado slices, and optional orzo and cheese.
Dress and Serve:
Drizzle generously with the tahini dressing and gently toss to coat.
Serve warm, at room temperature, or chilled.
Tips
Roast Evenly: Cut sweet potatoes into uniform pieces so they cook evenly. Don’t overcrowd the baking sheet—spread them in a single layer for the best caramelization.
Massage the Kale: Don’t skip this step—it softens the texture and reduces bitterness, making the kale more pleasant to eat.
Adjust Dressing Consistency: Add water 1 tablespoon at a time to make the dressing as thick or thin as you like. For a drizzle, thinner is better.
Make Ahead: Roast the sweet potatoes and mix the dressing up to 2 days in advance. Assemble just before serving.
Serve Warm or Cold: This salad tastes great warm (with freshly roasted potatoes) or cold (as a meal-prep option).
Variations
Grain Bowl Style: Swap orzo for quinoa, farro, or couscous for a gluten-free or more fiber-rich option.
Add Protein: Make it a complete meal by adding grilled chicken, chickpeas, or hard-boiled eggs.
Cheese Swap: Use feta, goat cheese, or blue cheese instead of spicy cheddar for a different flavor profile.
Make it Vegan: Skip the cheese or use a dairy-free alternative. Use maple syrup instead of honey.
Nutty Crunch: Add toasted almonds, walnuts, or pumpkin seeds for an extra layer of crunch.
Spice It Up: Add a dash of cayenne pepper to the sweet potatoes or a swirl of harissa to the dressing for extra heat.
Fruit Boost: Swap or add dried cranberries, orange slices, or diced apples for added sweetness and texture.
Q&A
Q: Can I make this salad in advance?
A: Yes! You can roast the sweet potatoes and prepare the dressing up to 2 days ahead. Store them separately and combine just before serving for the best texture.
Q: Is this salad gluten-free?
A: Yes—if you skip the orzo or substitute it with a gluten-free grain like quinoa.
Q: Can I store leftovers?
A: Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Note that avocado may brown and the kale may soften over time.
Q: Can I use other greens instead of kale?
A: Absolutely. Spinach, arugula, or mixed baby greens work well, but they don’t hold up as long as kale does.
Q: How spicy is this dish?
A: Mild to medium. You can adjust spice by using a mild or sharp cheddar, reducing chili flakes, or skipping chili powder.
Nutrition Information
(Per Serving, approx. for 1 of 4 servings with dressing, orzo, and cheese)
Calories: ~500–550 kcal
Protein: ~10–15g
Carbohydrates: ~45–55g
Fat: ~30–35g
Fiber: ~8–10g
Sugar: ~12–15g (includes natural sugars from sweet potatoes and pomegranate)
Sodium: ~400–600mg (varies based on cheese and dressing)
Note: Nutrition will vary based on ingredient brands and portion sizes.
Conclusion
This Roasted Sweet Potato Salad with Tahini Dressing is more than just a side—it’s a balanced, flavorful dish that’s both wholesome and indulgent. Packed with vibrant colors, nutritious ingredients, and bold Mediterranean flavors, it’s versatile enough for weekday lunches, potlucks, or holiday tables. With plenty of room for customization, you can make it your own and enjoy it in every season.