Roasted Sweet Potato Salad with Tahini Dressing
Tender little red sweet potatoes, tossed with a blend of spices and roasted until they’re lightly charred, crispy, and packed with flavor. Mixed with fresh kale, orzo, and a creamy lemon-honey tahini dressing, then finished with spicy cheddar cheese and creamy avocado. This hearty winter salad is bursting with color and taste! Perfect for dinner, and the leftovers make an amazing lunch. Trust me, it’s the kind of salad people keep coming back for!
Honestly, this might just be my all-time favorite salad. Okay, maybe I shouldn’t say that for sure—but it’s definitely one of the most delicious winter salads I’ve ever had. And trust me, it’s anything but boring!
I love salads. Like, really, truly love them. But my favorite kind is one that’s hearty enough to be a full meal. Especially in the winter—I’m not big on cold food (except for ice cream, obviously). Give me something warm and satisfying!
And this salad? It’s my winter salad dream come true.
When I was planning my January recipes, I knew I had to include at least one salad. I spent days thinking about it, and finally, I landed on exactly what I wanted to make.
And guess what? It turned out even better than I imagined. When that happens, I just have to share it with you. You’ll want to make this salad on repeat all winter long!
Here’s how it all comes together:
Ingredients – for the salad
- Sweet potatoes – I love red sweet potatoes! They have the best color and flavor.
- Salted butter or olive oil
- Salt
- Chili powder
- Smoked paprika
- Honey
- Kale (or swap for your favorite greens!)
- Sesame seeds
- Cooked orzo pasta
- Cheddar cheese cubes (I use Rattlesnake cheddar from Whole Foods)
- Avocado
- Pomegranate arils
Ingredients – for the dressing
- Olive oil
- Lemon juice
- Tahini
- Honey
- Worcestershire sauce
- Garlic
- Parmesan
- Chili flakes
Special Tools
Nothing fancy—just a sheet pan and a big salad bowl!
Step 1: Roast the sweet potatoes
My sweet potatoes were small and thin, so I cut them into quarters for bigger, chunkier pieces. If yours are larger, just cube them up. I wanted them crispy on the outside but soft and tender inside—kind of like a baked sweet potato with a little char!
Spread them on a baking sheet and toss with butter (my preference) or oil. Then sprinkle on the seasonings: chili powder, smoked paprika, honey, and salt.
Roast until they’re super soft (about 20 minutes), smash them lightly with a fork, and roast for another 5 minutes.
Step 2: Make the dressing
This dressing is one of my absolute favorites—I make it all the time!
It’s a mix of creamy tahini (sesame seed paste), lemon juice, honey, and a couple of teaspoons of Worcestershire sauce. The tahini makes it rich and smooth, while the honey and Worcestershire add sweet, savory, and salty notes.
Oh, and don’t forget the parmesan—it’s so good.
Blend everything in a blender or food processor, then thin it out with water (you’ll need more than you think!). Taste and adjust the salt as needed.
Step 3: Toss the kale
Add the kale to a big salad bowl and pour the dressing over it. Massage the dressing into the kale to soften it up and take away some of that toughness.
Top the dressed kale with the roasted sweet potatoes, sesame seeds, cooked orzo, and cubes (or slices) of cheddar cheese.
Finish it off with avocado and pomegranate seeds.
This salad is big, nourishing, and perfect for chilly winter nights. I love adding the sweet potatoes while they’re still warm—the heat slightly melts the cheese, and it’s so delicious.
I can’t wait for you to try it! Hope it brings some brightness to your January meals.
