Name: Roasted Sweet Potato Salad with Tahini Dressing Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 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; 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 more to thin dressing if needed)

If you’re on the lookout for a vibrant, hearty salad that feels like a warm hug on a chilly day, then I have the perfect treat for you. This Roasted Sweet Potato Salad with Tahini Dressing Recipe is packed with flavors, textures, and colors that make it a real standout in my kitchen. Trust me, once you try this, it’ll quickly become a go-to whether you want a nourishing lunch or a festive side dish for dinner.

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Why You’ll Love This Recipe

Bursting with Flavor: Roasted sweet potatoes bring a caramelized sweetness that you’ll crave every time.
Creamy Tahini Dressing: The nutty tahini blended with honey and lemon adds that perfect zing and richness without heaviness.
Amazing Texture Combo: From tender orzo to crunchy sesame seeds and juicy pomegranate arils, every bite surprises you.
Simple to Make: With straightforward ingredients and easy steps, this salad fits into weeknight dinners or impresses at gatherings.

A white bowl filled with multiple layers of food sits on a white marbled surface. The bottom layer has dark green kale leaves spread around. On top of the kale, there are bright orange roasted sweet potato pieces scattered unevenly. Light yellow grains or small pasta pieces are sprinkled throughout the bowl. Thin slices of light green avocado are placed near the sweet potatoes, some with sesame seeds on them. Bright red pomegranate seeds add small pops of color across the dish. Creamy, light beige sauce is drizzled over the sweet potatoes, kale, and avocado. A few fresh green mint leaves sit on the edge of the bowl, beside two gold-colored spoons. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a role in bringing this Roasted Sweet Potato Salad with Tahini Dressing Recipe together in harmony. Sweet potatoes add earthy sweetness while kale offers a fresh, sturdy base. The dressing? Oh, it’s just magic! When shopping, seek out ripe avocados and fresh pomegranate arils for that pop of flavor and color.

Sweet potatoes: Choose small to medium-sized ones for even roasting and easy quartering.
Salted butter or olive oil: I often use olive oil for a lighter option, but butter adds irresistible richness.
Chili powder and smoked paprika: These spices give a subtle heat and smoky depth, balancing the sweet potatoes perfectly.
Honey: A natural sweetener that caramelizes beautifully on the roasted potatoes and sweetens the dressing.
Kale: Sturdy and nutrient-rich, kale stands up well to the creamy dressing and roasting flavors.
Toasted sesame seeds: These add nuttiness and crunch — don’t skip the toasting step!
Cooked orzo pasta: This brings a lovely chewiness and bulk to make the salad more filling.
Spicy cheddar cheese: The sharp, spicy cheese adds creaminess with a kick.
Avocado: Sliced for creaminess and to tone down the spice when needed.
Pomegranate arils: These jewel-like seeds add bursts of juicy tartness and color.
Extra virgin olive oil: For the dressing’s smooth body and richness.
Lemon juice: Brightens up the tahini dressing with citrusy freshness.
Tahini: This sesame seed paste forms the creamy base of the dressing.
Worcestershire sauce: Adds an unexpected savory depth to the dressing.
Garlic: Freshly grated garlic provides aromatic sharpness.
Grated parmesan: Adds a salty umami lift to the dressing.
Chili flakes: For adding as much heat as you like.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what I have on hand or the season. Feel free to swap out or add ingredients to make this salad uniquely yours — it’s surprisingly forgiving!

Use quinoa instead of orzo: When I’m craving something gluten-free, quinoa works beautifully and adds an earthy nuttiness.
Mediterranean twist: Add sun-dried tomatoes and kalamata olives for a briny contrast.
Different greens: Sometimes I swap kale with spinach or arugula for a milder flavor profile.
Extra spice variation: Toss in some finely diced fresh jalapeño or a dash of cayenne if you want more heat.

How to Make Roasted Sweet Potato Salad with Tahini Dressing Recipe

Step 1: Roast the Sweet Potatoes to Perfection

Start by preheating your oven to 425°F — this high heat is key for getting those sweet potatoes nicely charred without drying them out. Spread your quartered sweet potatoes on a baking sheet and toss them with either butter or olive oil, chili powder, smoked paprika, salt, and black pepper. Pop them in for 20 minutes until soft and beautifully caramelized around the edges. Here’s a pro tip: gently smash them a bit with a fork before drizzling honey on top. Then roast for another 5 minutes, letting the honey glaze create a lightly charred, sticky finish. It’s such a simple trick but elevates the flavor dramatically.

Step 2: Whip Up the Creamy Tahini Dressing

While your sweet potatoes are roasting (you can sneak in a quick kitchen dance here), blend up your dressing. Combine tahini, lemon juice, honey, Worcestershire sauce, grated garlic, parmesan, extra virgin olive oil, and a splash of water in a blender until perfectly smooth. If it feels too thick, just add more water a tablespoon at a time — you want it pourable but creamy. Season with salt and chili flakes to taste. This dressing is a game-changer and coats the kale beautifully.

Step 3: Massage and Dress the Kale

Add your shredded kale to a large bowl, then pour over the tahini dressing. Now, the magic ritual: massage the dressing into the kale with your hands. This breaks down the kale’s fibrous texture and softens it, making it easier to eat and absorb all that amazing flavor. This step always reminds me of why fresh salads are worth the extra love.

Step 4: Assemble and Garnish

Top the dressed kale with your beautifully roasted sweet potatoes, toasted sesame seeds, cooked orzo, and spicy cheddar cheese cubes. Arrange sliced avocado and pomegranate arils on top — these bright touches add creaminess and bursts of juicy sweetness that make every bite exciting. I like to serve this warm or at room temperature, depending on the season and my mood.

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Pro Tips for Making Roasted Sweet Potato Salad with Tahini Dressing Recipe

Even Roasting: Cut sweet potatoes into similar-sized pieces for uniform cooking; uneven pieces can cause some to burn while others stay undercooked.
Massage the Kale: Don’t skip massaging the kale with the dressing — it’ll soften the leaves and tame bitterness, making your salad way more enjoyable.
Toasting Sesame Seeds: Toast sesame seeds in a dry pan over medium heat until fragrant and lightly golden for maximum crunch and flavor.
Adjust Honey and Spice Levels: Everyone’s sweetness and heat preferences differ — start with less honey and chili flakes, then adjust to your taste.

How to Serve Roasted Sweet Potato Salad with Tahini Dressing Recipe

A large bowl filled with several layers starts with dark green kale leaves at the bottom, topped with a layer of light yellow grains spread around. Over this are golden-brown roasted vegetable pieces, likely sweet potato, scattered across. On top of these are fresh, green slices of avocado placed in different parts of the bowl. Bright red pomegranate seeds add a pop of color, sitting in small groups. Creamy light beige sauce is drizzled unevenly over the ingredients, and a sprinkle of light brown sesame seeds is spread on top. Near the edge of the bowl, a woman's hand is holding the bowl, and golden utensils are resting inside against the side. The bowl sits on a wooden table with a white marbled texture background visible in parts. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a sprinkle of extra toasted sesame seeds on top for crunch and a handful of pomegranate arils for that jewel-like, tart burst. Sometimes, I toss on a few fresh herbs like parsley or cilantro if I’ve got some around— they add fresh aroma and pop of green that’s just lovely.

Side Dishes

This salad is quite hearty on its own, but I love pairing it with grilled chicken or a simple roasted vegetable platter. It also makes a great complement to a warm bowl of soup, especially around the colder months.

Creative Ways to Present

Once, for a dinner party, I served this salad in individual glass jars layered beautifully with kale, orzo, sweet potatoes, cheese, and topped with arils and avocado slices. It looked stunning and made serving a breeze. You can also serve it in a large wooden bowl topped with edible flowers for a festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I usually keep the avocado slices separate to avoid browning and add them fresh before serving.

Freezing

I haven’t frozen this salad because the texture of avocado and kale changes, but you can freeze leftover roasted sweet potatoes separately and freshen up the other ingredients when you’re ready to eat.

Reheating

To reheat, I gently warm the roasted sweet potatoes and orzo in the microwave or a pan, then toss them back into the kale and dressing mixture, adding fresh avocado slices just before serving. This keeps everything vibrant and delicious.

FAQs

Can I make the Roasted Sweet Potato Salad with Tahini Dressing Recipe vegan?

Absolutely! To make it vegan, simply swap out the butter for olive oil and use a plant-based cheese or omit the cheese altogether. Ensure your Worcestershire sauce is vegan-friendly or substitute with tamari or soy sauce.
What if I don’t have tahini on hand?

If you don’t have tahini, you can try using almond or cashew butter as a substitute, which will also provide that creamy, nutty base. The flavor will be slightly different but still delicious!
Can I prepare this salad in advance?

Yes! You can roast the sweet potatoes and prepare the dressing ahead of time. Keep the avocado and pomegranate arils separate until serving to keep them fresh.
How spicy is this salad?

The spice level is mild to medium depending on how much chili powder and chili flakes you add. You can always adjust to your preference by adding less or more chili flakes.

Final Thoughts

I absolutely love how this Roasted Sweet Potato Salad with Tahini Dressing Recipe comes together — it’s hearty, colorful, and just bursting with flavor in every bite. When I first tried making it, I was blown away by how easy it was to transform simple ingredients into something special that my family couldn’t get enough of. Give it a try—you’ll find that it’s not just a salad, but a comforting experience that you’ll want to make again and again.