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Best Fall Salad: Sweet Potato Salad

Best Fall Salad: Sweet Potato Salad

This roasted sweet potato salad is the best fall salad recipe, featuring sweet potatoes, arugula, and tahini dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • baking sheet
  • mixing bowl
  • large platter

Ingredients
  

Roasted Sweet Potatoes

  • 2 Sweet Potatoes Roasted

Tahini Dressing

  • 1 recipe Tahini Dressing
  • 4 cups Arugula
  • ⅓ cup crumbled feta cheese
  • 1 Avocado sliced
  • 1 Lemon wedge for squeezing
  • 3 tablespoons toasted pepitas
  • Sea salt to taste
  • freshly ground black pepper to taste

Instructions
 

Preparation

  • Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.
  • Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Keyword Easy Recipe, fall salad, healthy salad, roasted vegetables, sweet potato salad, Vegetarian
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