Roasted Sweet Potato Feta Salad with Lemon Tahini Dressing
This Sweet Potato Feta Salad is the ultimate warming salad - peppery, salty, crunchy and with a Lemon Tahini Dressing you will want to have by the spoonful. Quick & easy to make with limited prep, this salad is great as a side or main course, and perfect for your lunchbox.
Place the sweet potato cubes on a large oven tray and mix with the olive oil, salt and black pepper. Place in the middle of the oven and roast for 20 minutes, mixing once halfway. Then set aside to cool for at least 5 minutes.
While the sweet potatoes are cooling, make the tahini sauce by placing all the ingredients in a jar, screwing on a lid tightly and shaking vigorously.
Place arugula salad, roasted sweet potato and Feta cheese in a large bowl and mix.
Add sunflower seeds and pumpkin seeds and mix again.
Pour over the tahini sauce, mix, and serve!
Ingredient notes & substitutions
Olive oil can be swapped for another type of vegetable oil or coconut oil
Sunflower seeds & pumpkin seeds - use both or just one of them
Feta cheese can be switched for another Feta style white cheese
Tips & tricks
Peel the sweet potato - the skin can be a bit tough
The sweet potatoes will taste quite peppery if you taste them on their own - don't worry, it will be great in the salad with all the other ingredients
Serve the salad warm or cold - it's delicious both ways
Prep ahead - the sweet potatoes can be roasted up to 3 days in advance. Combine the ingredients for the salad just before serving, and either heat the sweet potatoes or serve the salad cold.
Store leftovers in the fridge in an airtight container for up to 4 days
Eat leftovers cold as the mixed salad won't heat very well
If you want to eat your leftovers warm keep the ingredients separate and heat just the sweet potatoes, then combine everything just before eating