Print

Roasted Sweet Potato Salad with Pomegranate, Goat Cheese, and Tahini Dressing

Close-up of roasted chunks in a sweet potato salad, topped with white feta cheese and bright red pomegranate seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This roasted sweet potato salad balances cozy warmth with fresh flavor. It features caramelized sweet potatoes, juicy pomegranate seeds, creamy goat cheese, and crunchy walnuts, all tossed in a luscious tahini dressing. This dish works well for meal prep, gatherings, or a hearty vegetarian lunch.

Ingredients

Scale
  • 3 large sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup pomegranate seeds
  • 1/2 cup walnuts, toasted
  • 4 ounces goat cheese, crumbled
  • 2 cups mixed greens (optional base)
  • For the Tahini Dressing:
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons warm water (or more, to thin)
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on the prepared baking sheet. Spread them in a single layer.
  3. Roast for 25 to 30 minutes, turning halfway through, until the sweet potatoes are tender and slightly caramelized. Let them cool slightly.
  4. While the potatoes roast, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, warm water, maple syrup, minced garlic, and salt until smooth. Add more water, one teaspoon at a time, until you reach your desired drizzling consistency.
  5. In a large bowl, combine the slightly cooled roasted sweet potatoes, toasted walnuts, and pomegranate seeds. Gently toss to mix.
  6. If serving immediately, add the mixed greens and goat cheese, and lightly drizzle with half of the tahini dressing. Toss gently to coat.
  7. Serve the salad immediately, offering extra dressing on the side. If meal prepping, store the dressing separately and combine just before serving.

Notes

  • To toast walnuts, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant. Watch them closely to prevent burning.
  • For a different texture, substitute feta cheese for goat cheese, or use pecans instead of walnuts.
  • This salad is a great side dish for Thanksgiving or a light lunch.

Nutrition

Find it online: https://cookincorner.com/sweet-potato-salad-recipe-roasted-tahini/