Description
This Roasted Sweet Potato Salad with Tahini Dressing is a vibrant, hearty winter salad bursting with flavors and textures. Tender roasted sweet potatoes tossed with smoky spices are combined with fresh kale, creamy avocado, zesty pomegranate arils, and cheesy spicy cheddar, all brought together with a rich, tangy tahini and lemon dressing. With toasted sesame seeds and cooked orzo adding satisfying crunch and body, this salad is perfect served warm or at room temperature, making it both nourishing and colorful.
Ingredients
Scale
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
Salad Base and Toppings
- 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
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 more to thin dressing if needed)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Roast the sweet potatoes: On a baking sheet, toss the quartered sweet potatoes with butter or olive oil, chili powder, smoked paprika, salt, and black pepper until well coated. Spread them out evenly and roast for 20 minutes until they become soft and develop a slight char on the edges.
- Semi-crush and honey-glaze: Remove the sweet potatoes from the oven and gently smash them down with a fork to create more surface area for caramelization. Drizzle the sweet potatoes with honey evenly, then place back in the oven and roast for an additional 5 minutes until lightly charred and caramelized.
- Prepare the tahini dressing: While the sweet potatoes roast, combine the olive oil, lemon juice, tahini, honey, Worcestershire sauce, grated garlic, grated parmesan, chili flakes, and 1/4 cup water in a blender. Blend until smooth and creamy. Add additional water if needed to achieve desired consistency. Season with salt and chili flakes to taste.
- Massage kale with dressing: Place shredded kale in a large salad bowl and pour the tahini dressing over it. Use your hands to massage the dressing into the kale until it softens slightly and is well coated.
- Assemble the salad: Top the dressed kale with the roasted sweet potatoes, toasted sesame seeds, cooked orzo pasta, and cubed spicy cheddar cheese. Arrange sliced avocado and pomegranate arils on top for vibrant color and texture.
- Serve: This salad can be served warm shortly after assembling or at room temperature, making it perfect for a comforting winter meal or a flavorful side dish.
Notes
- This salad is wonderfully hearty and nourishing, ideal for winter meals with its combination of warm roasted vegetables and fresh ingredients.
- Feel free to swap out orzo for quinoa or your favorite grain for variation.
- Adjust the honey and chili flakes in the dressing to balance sweetness and heat to your preference.
- The dressing thickens upon standing; thin with a little water as needed before serving.
- Spicy cheddar cheese can be substituted with your preferred cheese like feta or mozzarella if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 641 kcal
- Sugar: 18 g
- Sodium: 420 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 30 mg
