Sweet Potato Salad With Tahini and Ginger
Sweet potatoes, in season now are real, rich in vitamin A and roasted like this, reveal their own sweetness without (guuh) pineapple or marshmallow. This is a significant salad, but to make it more of main course, add 1-1/2 cups cooked whole grain, like quinoa or millet.
- 2 sweet potatoes chopped into bite-sized cubes
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch red pepper flakes
- 1/2 cup walnuts or pecans coarsely chopped
- 3 stalks celery chopped
- 3 cups fresh spinach watercress, arugula or a combination of all three
- juice and zest of 1 orange about 1/3 cup juice
- 2 tablespoons fresh ginger chopped
- 2 tablespoons tahini
Preheat oven to 400.
Spread sweet potato bites on a rimmed baking sheet. Add olive oil, sea salt and pepper flakes. Toss to coat sweet potatoes and roast for 25 minutes, stirring once to make sure sweet potatoes roast evenly and don’t stick to the pan.
Meanwhile, make the dressing. Using a blender or food processor, blitz together ginger, orange juice and tahini for 1 minute or until smooth. Makes about 1/2 cup dressing, enough for the salad plus leftovers. Dressing keeps covered and refrigerated for up to a week.
Keeping the oven at 400, toast chopped nuts in the oven for 5 to 7 minutes, or until golden brown and fragrant.
To assemble salad: Place greens in a large bowl or arrange on a platter. Scatter with chopped celery, chopped sweet potatoes and chopped nuts. Drizzle dressing on top or serve separately.