Roasted Sweet Potato Salad with Tahini Dressing Small red sweet potatoes, tossed with a blend of spices and roasted until they’re lightly charred, crispy, and totally delicious. Mixed with kale, orzo, and my creamy lemon-honey tahini dressing, then finished with spicy cheddar cheese and avocado. This hearty winter salad is packed with flavor and color! Perfect for dinner, and the leftovers make an amazing lunch. Trust me, it’s the kind of salad people can’t stop eating!
Honestly, this might be my all-time favorite salad. Well, okay, I can’t say for sure, but it’s definitely one of the most delicious winter salads out there—and it’s anything but boring!
I absolutely love salads. Like, really, truly love them. But my favorites are the ones that feel like a full meal—something hearty and satisfying. Especially in winter, because (aside from ice cream) I’m not a huge fan of cold food.
And this? This is my dream winter salad.
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 get way too excited to share it. You’re going to 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 ones—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
- Cubes of cheddar cheese (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 salad bowl!
Step 1: Roast the sweet potatoes
Since my sweet potatoes were small and skinny, I cut them into quarters for bigger chunks. If yours are larger, just cube them. I wanted them crispy on the outside but still soft inside—like a baked sweet potato with a little char!
Toss the potatoes on a baking sheet with butter (my preference) or oil, then add the seasonings: chili powder, smoked paprika, honey, and salt.
Roast until they’re super tender (about 20 minutes), smash them lightly with a fork, then roast for another 5 minutes.
Step 2: Make the dressing
This dressing is one of my go-tos—I make it constantly!
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 luxuriously creamy, while the honey and Worcestershire add sweet, savory, and salty notes.
Oh, and don’t forget the parmesan—it’s so good!
Blend everything with a blender or food processor, then thin it out with water (you’ll need more than you think). Season with salt to taste.
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 the toughness.
Top the dressed kale with the roasted sweet potatoes, sesame seeds, cooked orzo, and cubes (or slices) of cheddar.
Finish it off with avocado and pomegranate seeds.
This is a big, nourishing salad that’s perfect for chilly winter nights. I love adding the sweet potatoes while they’re still hot—the cheese gets a little melty from the warmth, and it’s so good.
I’m seriously excited for you to try this one. Hope it brings some brightness to your January meals!
