Sweet Potato Salad with Tahini Dressing
This recipe for Sweet Potatoe Salad with Tahini Dressing is insanely healthy and delicious. It takes about 30 minutes to make or less. Definitely, interesting flavors combine together.
Servings: 4
Ingredients
Dressing
- 1/3 cup of Tahini
- 1 medium lemon, juiced (use fresh juice)
- 1 small orange for sweet flavor (optional)
- 1-2 tbsp maple syrup or honey
- 1 clove of garlic – minced (optional)
- 1 tbsp olive oil
- pepper to taste
- salt to taste
- 3-6 tbsp Water to thin your dressing. I usually eyeball my thickness.
Salad
- 5 cups greens of choice
- 1 cup of cherry tomatoes
- 1/2 cup of ground cherry
- 1 cup of cucumber
- 1 cup of pepper (optional)
- 1 medium of ripe avocado
- 1/3 cup of feta
- 1 large sweet potato diced or about a cup of butternut squash
Instructions
- Start with boiling your sweet potato or, if you choose, butternut squash. The best is to get it to cook the night before and store it in the fridge and roast it right before adding it to the salad. I like to put a warm sweet potato into my salad. You can use cold as well.
Dressing
- Prepare the dressing by adding tahini, lemon juice, maple syrup, olive oil, and salt/pepper to a mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
- Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Chill in the fridge.
Salad
- Assemble salad by adding greens to a serving bowl and topping with cherry tomatoes, ground tomato, and cucumber, and pepper.
- Peel and dice your sweet potato. Toss over your salad. You can also roast your potato before tossing over your salad.
- Add diced avocado and sprinkle with feta cheese.
- Drizzle your Tahini dressing and enjoy!
Notes
Cooking tips:
- You can add protein to this salad as well. Grill chicken breast would work great.
- You can switch sweet potato for butternut squash as well.
- If you already had potato/butternut squash cooked in the fridge, roast it in the oven till golden. It is delicious.
- If you do have leftovers, cover them with foil and store your salad in the fridge.
- The dressing will stay for 5-7 days in your fridge.