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Roasted Sweet Potato Salad with Maple-Tahini Dressing and Toasted Pecans

Close-up of a vibrant sweet potato salad featuring roasted sweet potato cubes, feta cheese, pecans, and greens.
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This roasted sweet potato salad balances sweet caramelized potatoes with a creamy maple-tahini dressing, salty feta cheese, and crunchy toasted pecans. It is a vibrant, healthy dish perfect for holiday spreads or weekly meal prep.

Ingredients

Scale
  • 3 large sweet potatoes, peeled and cubed (about 1 inch)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecan halves
  • 4 cups mixed greens (like arugula or spinach)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried cranberries (optional)
  • For the Maple-Tahini Dressing:
  • 1/4 cup tahini
  • 3 tablespoons pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2–4 tablespoons warm water (to thin)
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
  3. Roast for 20 to 25 minutes, turning halfway through, until the sweet potatoes are tender and slightly caramelized. Remove from the oven and let them cool slightly.
  4. While the potatoes roast, toast the pecans. Place the pecans in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Remove from heat and set aside.
  5. Prepare the dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, apple cider vinegar, and salt. Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  6. Assemble the salad. In a large bowl, combine the roasted sweet potatoes, mixed greens, toasted pecans, feta cheese, and dried cranberries, if using.
  7. Drizzle the maple-tahini dressing over the salad. Gently toss everything together until lightly coated. Serve immediately or store components for meal prep.

Notes

  • For a heartier main course salad, add one can of rinsed and drained chickpeas to the salad before dressing.
  • If you do not have feta, goat cheese works well as a creamy substitute in this healthy sweet potato salad.
  • You can roast the sweet potatoes ahead of time; store them in the refrigerator for up to three days.

Nutrition

Find it online: https://gourmetgaze.com/sweet-potato-salad-roasted-tahini-pecan/