Prep Time
15 min
Cook Time
30 min
Servings
4
Why You'll Love This Recipe
✓ Vibrant Flavor:
Sweet potatoes bring natural caramelized sweetness, balanced by tangy vinaigrette and fresh herbs for a bright, satisfying bite.
✓ Nutrient Powerhouse:
Packed with beta‑carotene, fiber, and plant‑based protein, this salad fuels you without excess calories.
✓ Easy Prep & Serve:
Roast once, toss cold, and enjoy as a side or main—perfect for meal‑prep or quick lunches.
This roasted sweet‑potato salad blends the earthy sweetness of caramelized cubes with crisp greens, crunchy nuts, and a zesty lemon‑tahini dressing. It’s a vibrant, nutrient‑dense dish that feels indulgent yet stays light, making it ideal for busy weekdays or relaxed weekend gatherings. The combination of textures—soft potatoes, crunchy pepitas, and fresh herbs—creates a satisfying mouthfeel, while the dressing ties everything together with a creamy, slightly tangy finish. Best of all, it’s ready in under an hour and keeps beautifully in the fridge for next‑day lunches.
4 cups baby spinach or arugula
Fresh, washed; can use mixed greens.
¼ cup pumpkin seeds (pepitas)
Toast lightly for extra crunch.
¼ cup crumbled feta (optional)
Adds salty tang; omit for vegan.
2 tbsp extra‑virgin olive oil
For roasting; can replace with avocado oil.
1 tsp smoked paprika
Adds depth; use regular paprika if unavailable.
Salt and freshly ground black pepper
Season to taste.
¼ cup tahini
For the dressing; can substitute Greek yogurt.
2 tbsp fresh lemon juice
Brightens the dressing; adjust to taste.
1 garlic clove, minced
Adds aromatic depth; optional.
