Roasted Sweet Potato & Arugula Salad with Honey- Tahini Drizzle

This sweet potato and arugula combo is bright, bold and anything but basic. The potatoes are roasted until caramelized and crisp at the edges (skin on!), and paired with peppery arugula, creamy avocado, punchy feta and toasted pecans for an explosion of textures, flavors and nutrition! A sweet-nutty honey-tahini vinaigrette ties it all together. The result? A salad that’s satisfying, but light— perfect for lunch, hearty enough for dinner and elegant enough to serve when friends are coming over.

SWEET POTATO SALAD:

• 3 medium sweet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 (5-ounce) container arugula
• 1 ripe avocado
• 1/2 cup crumbled feta cheese
• 1/2 cup toasted pecan halves

DRESSING:

• 1/4 cup tahini
• 1/4 cup olive oil
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• 1/2 teaspoon kosher salt

DIRECTIONS
To prepare potatoes:
Preheat oven to 425. Slice sweet potatoes into 1/4-inch-thick rounds. Place on baking sheet coated with cooking spray. Drizzle 1 tablespoon olive oil over potatoes; toss to coat. Sprinkle with 1/2 teaspoon kosher salt. Roast until potatoes are crisp-tender, about 20 minutes. Set aside.

To prepare dressing:
Combine tahini, 1/4 cup olive oil, honey, mustard and 1/2 teaspoon salt in a small bowl. Whisk until smooth.

To prepare salad:
In a large bowl, combine arugula, avocado, feta and pecans. Drizzle with half of tahini vinaigrette. Toss to combine. Top with sweet potatoes and drizzle with remaining dressing.

Serve immediately.
SERVES 4-6

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.