If you’re seeking a salad that’s both nutritious and delicious, look no further than the Roasted Sweet Potato Salad with Arugula, Goat Cheese, and Lemon-Tahini Dressing. This vibrant dish combines the natural sweetness of roasted sweet potatoes with the creamy tang of goat cheese and the refreshing bite of arugula, all brought together by a luscious lemon-tahini dressing. Perfect for any meal, this salad not only satisfies your taste buds but also provides a wealth of nutritional benefits.
Ingredients
For the Salad:
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/2 cup crumbled goat cheese
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
For the Lemon-Tahini Dressing:
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1/4 cup water
• Salt and pepper to taste
Directions
1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Sweet Potatoes: Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized. Stir halfway through to ensure even cooking.
4. Make the Dressing: While the sweet potatoes are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, water, salt, and pepper until smooth.
5. Cool the Sweet Potatoes: Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly.
6. Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, arugula, crumbled goat cheese, pumpkin seeds, and dried cranberries.
7. Dress the Salad: Drizzle the lemon-tahini dressing over the salad and toss gently to combine. Serve immediately.
Nutritional Information
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 310 kcal per serving
• Servings: 4
Tips
• Roasting Tips: To ensure your sweet potatoes roast evenly and caramelize beautifully, make sure they are spread out in a single layer on the baking sheet.
• Dressing Consistency: If your dressing is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.
• Customizations: Feel free to swap out the pumpkin seeds for sunflower seeds or the dried cranberries for raisins. The salad is versatile and can be adjusted to your taste preferences.
Benefits
• Nutrient-Rich: Sweet potatoes are high in vitamins A and C, and they provide fiber and antioxidants.
• Healthy Fats: The tahini in the dressing adds healthy fats and a rich, creamy texture without the need for dairy.
• Protein: Goat cheese adds a dose of protein and calcium, making the salad more satisfying.
• Antioxidants: Arugula and cranberries contribute additional vitamins and antioxidants, supporting overall health.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can roast the sweet potatoes and prepare the dressing in advance. Store them separately in the refrigerator and assemble the salad just before serving to ensure the arugula stays fresh and crisp.
Q: Is there a substitute for goat cheese?
A: If you’re not a fan of goat cheese, you can use feta cheese or a dairy-free cheese alternative if you prefer a vegan option.
Q: How long will leftovers keep?
A: Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the arugula may wilt slightly, so it’s best to keep the dressing separate and add it just before eating.
Conclusion
This Roasted Sweet Potato Salad with Arugula, Goat Cheese, and Lemon-Tahini Dressing is a delightful combination of flavors and textures that promises to elevate your salad game. Whether you’re looking for a healthy lunch option or a colorful side dish for dinner, this salad fits the bill. Enjoy the nutritional benefits and the delicious taste, and don’t hesitate to make it a regular part of your meal rotation!