Description
This vibrant and nourishing salad combines caramelized roasted sweet potatoes with fresh, peppery arugula and a creamy, zesty tahini dressing. The addition of salty feta and buttery avocado makes this a balanced, nutrient-dense meal that is perfect as a hearty lunch or a colorful side dish. Simple to prepare and naturally gluten-free, it celebrates fresh ingredients and clean, earthy flavors in every bite.
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
4 cups fresh arugula, washed and dried
1/3 cup crumbled feta cheese
1 ripe avocado, sliced
1 recipe creamy tahini dressing (tahini, lemon, garlic, water)
3 tablespoons toasted seeds (sunflower or pumpkin)
1 fresh lemon, for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the sweet potato cubes with a drizzle of olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes, turning once, until tender and caramelized.
In a large bowl, combine the fresh arugula and half of the dressing, tossing gently to coat.
Arrange the roasted sweet potatoes over the arugula.
Top with sliced avocado, crumbled feta, and toasted seeds.
Drizzle with the remaining tahini dressing and finish with a squeeze of fresh lemon juice.
Notes
Store the dressing separately if preparing in advance to keep the arugula crisp. You can add chickpeas for extra protein or replace the feta with a plant-based alternative to make it vegan.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg