Name: Roasted Sweet Potato Salad with Tahini Dressing Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3-4 small sweet potatoes, quartered; 2 tablespoons salted butter or olive oil; 2 teaspoons chili powder; 1 teaspoon smoked paprika; Salt and black pepper, to taste; 2 tablespoons honey; 4 cups shredded kale; 3 tablespoons toasted sesame seeds; 1-2 cups cooked orzo pasta; 1 cup cubed spicy cheddar cheese; 1 avocado, sliced; 1 1/2 cups pomegranate arils; 1/2 cup extra virgin olive oil; 1/4 cup lemon juice; 1/4 cup tahini; 3 tablespoons honey; 2 teaspoons Worcestershire sauce; 1-2 cloves garlic, grated; 1/3 cup grated Parmesan cheese; Chili flakes, to taste; 1/4 cup water (plus extra to thin dressing if needed)

If you’re on the lookout for a salad that’s bursting with flavor, texture, and colors, you’ve got to try my Roasted Sweet Potato Salad with Tahini Dressing Recipe. I absolutely love how this dish feels like a cozy hug on a plate — it’s hearty enough to be a meal, yet fresh and vibrant, making healthy eating feel like a treat. Keep reading, and I promise you’ll want to make this again and again!

❤️

Why You’ll Love This Recipe

Bold Flavor Combos: The smoky, sweet spiced sweet potatoes meet creamy tahini dressing for a taste sensation that’s just irresistible.
Easy to Customize: You can swap in whatever greens, grains, or cheese you fancy, making it perfect to fit your pantry and preferences.
Nutritious & Filling: With kale, avocado, sweet potatoes, and orzo, it’s a balanced, nourishing salad that keeps you going.
Versatile Serving: Enjoy it warm, room temp, or chilled — making it great for any season or occasion.

A white bowl filled with multiple layers of food sits on a white marbled surface. The bottom layer has dark green kale leaves spread around. On top of the kale, there are bright orange roasted sweet potato pieces scattered unevenly. Light yellow grains or small pasta pieces are sprinkled throughout the bowl. Thin slices of light green avocado are placed near the sweet potatoes, some with sesame seeds on them. Bright red pomegranate seeds add small pops of color across the dish. Creamy, light beige sauce is drizzled over the sweet potatoes, kale, and avocado. A few fresh green mint leaves sit on the edge of the bowl, beside two gold-colored spoons. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are a beautiful blend of sweet, smoky, creamy, and fresh. Each plays a role to build layers of texture and flavor — plus, these are easy to find in most grocery stores.

Sweet Potatoes: The star ingredient; choose firm, smallish ones for quick roasting and perfect caramelization.
Salted Butter or Olive Oil: I love salted butter for richness, but olive oil works great for a vegan vibe.
Chili Powder: Adds warmth and a tiny kick — don’t skip it!
Smoked Paprika: Brings that smoky depth that pairs so well with sweet potatoes.
Honey: Balances the spice with sweetness and helps caramelize the potatoes.
Kale: The hearty green base; make sure to massage it with the dressing so it softens.
Toasted Sesame Seeds: For that subtle nutty crunch that makes every bite exciting.
Cooked Orzo Pasta: Adds chew and makes the salad more filling.
Spicy Cheddar Cheese: Cubed for little bursts of creamy heat.
Avocado: Creamy texture and amazing color contrast.
Pomegranate Arils: The lovely tart pop that lightens the whole dish.
Extra Virgin Olive Oil: Key for the dressing’s smooth richness.
Lemon Juice: Adds brightness to the dressing.
Tahini: The creamy, nutty base of the dressing I can’t get enough of.
Worcestershire Sauce: A secret umami booster for the dressing.
Garlic: Freshly grated to punch up the flavors.
Grated Parmesan: Adds sharp, salty complexity.
Chili Flakes: To sprinkle on top for added heat, as you like.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on what’s in my fridge or my mood. This salad is pretty flexible, so feel free to customize it to your taste.

Swap the Greens: When I don’t have kale, baby spinach or arugula works wonderfully — just massage the dressing in to soften them up.
Make it Vegan: Skip the cheddar and Parmesan, and choose olive oil over butter; add toasted nuts for extra protein.
Switch the Grain: Quinoa or farro can be swapped for the orzo if you’re after a gluten-free or more wholesome grain.
Spice It Up: If you love heat, add fresh diced jalapeño or a dash more chili powder to the roasting sweet potatoes.

How to Make Roasted Sweet Potato Salad with Tahini Dressing Recipe

Step 1: Roast the Sweet Potatoes to Perfection

Preheat your oven to 425°F — it’s got to be hot enough to get those lovely caramelized edges. Toss the quartered sweet potatoes with melted butter or olive oil, chili powder, smoked paprika, salt, and pepper right on a baking sheet. I like to spread them out so they roast evenly, not steamed. After 20 minutes, test for tenderness and gently smash each piece with a fork — this releases more surface area for caramelization. Drizzle with honey, then pop back in for 5 more minutes. You’ll see that beautiful light charring — it’s what makes this salad unforgettable.

Step 2: Whip Up the Tahini Dressing

While the sweet potatoes roast, blend up your dressing. Combine tahini, lemon juice, extra virgin olive oil, honey, Worcestershire sauce, freshly grated garlic, Parmesan, and a little water in a blender. The water thins it to your preferred consistency — I start with 1/4 cup and add more if needed. Season with salt and chili flakes. The dressing tastes tangy, nutty, and creamy all at once — it’s so good, I crave the leftovers for dipping veggies!

Step 3: Massage the Kale and Build the Salad

Place the shredded kale in a large bowl, then pour the tahini dressing over it. This part is key: massage the dressing into the kale using your hands for a few minutes. This softens the kale’s sturdy leaves and mellows the bitterness. Then add the roasted sweet potatoes, toasted sesame seeds, cooked orzo, and cubes of spicy cheddar. Give everything a gentle toss so the flavors mingle.

Step 4: Add the Final Touches

Top your salad with creamy avocado slices and bursts of ruby-red pomegranate arils. These ingredients add freshness and a pop of color that makes the salad feel festive and inviting. Serve it warm or at room temperature — either way, it’s a showstopper.

👨‍🍳

Pro Tips for Making Roasted Sweet Potato Salad with Tahini Dressing Recipe

Even Roasting: Cut sweet potatoes to uniform size for even cooking — I once had some underdone and others burnt because I didn’t!
Massage That Kale: Don’t rush this step; it really softens the kale, making it less bitter and easier to enjoy.
Dressing Thickness: Adjust the water slowly when blending the tahini dressing — too thin and it won’t coat well, too thick and it’s hard to toss.
Honey Timing: Add honey after smashing the potatoes, then roast a bit more to get that perfect sweet caramelized finish.

How to Serve Roasted Sweet Potato Salad with Tahini Dressing Recipe

A large bowl filled with several layers starts with dark green kale leaves at the bottom, topped with a layer of light yellow grains spread around. Over this are golden-brown roasted vegetable pieces, likely sweet potato, scattered across. On top of these are fresh, green slices of avocado placed in different parts of the bowl. Bright red pomegranate seeds add a pop of color, sitting in small groups. Creamy light beige sauce is drizzled unevenly over the ingredients, and a sprinkle of light brown sesame seeds is spread on top. Near the edge of the bowl, a woman's hand is holding the bowl, and golden utensils are resting inside against the side. The bowl sits on a wooden table with a white marbled texture background visible in parts. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love already adding pomegranate arils and sliced avocado as garnishes — they provide sweetness, creaminess, and a vibrant look. A sprinkle of extra chili flakes and toasted sesame seeds on top amps up the flavor and crunch. Sometimes, I add a handful of chopped fresh herbs like parsley or cilantro for a bright punch.

Side Dishes

This salad stands well on its own as a meal, but I enjoy pairing it with warm grilled chicken or even crispy chickpea fritters when feeding a crowd. It also pairs beautifully with warm flatbreads or crusty artisan bread to soak up every last bit of tahini dressing.

Creative Ways to Present

For special occasions, I sometimes serve this salad layered in a glass trifle bowl — that way the colors show through beautifully. Another fave way is building individual jars for lunch or picnics: kale and dressing on bottom, then layers of orzo and sweet potatoes, topped with avocado and pomegranate. It’s as pretty as it is practical!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to three days. I usually store the salad without avocado (add it fresh later) to prevent browning. Just give the salad a gentle toss before serving to redistribute the dressing.

Freezing

Because of the fresh veggies and dressing, I don’t recommend freezing the full salad. However, you can roast a batch of sweet potatoes ahead and freeze them separately — then just thaw and add freshly made dressing and greens when you’re ready to eat.

Reheating

If you want to enjoy the salad warm, reheat just the roasted sweet potatoes and orzo gently in a skillet or microwave, then toss everything together fresh with the raw kale and dressing. This keeps the kale crisp instead of soggy.

FAQs

Can I make the Roasted Sweet Potato Salad with Tahini Dressing Recipe gluten-free?

Absolutely! Just swap the orzo pasta for a gluten-free grain like quinoa, rice, or gluten-free pasta alternatives. The rest of the salad and dressing are naturally gluten-free.
How do I store leftovers to keep the salad fresh?

Keep the salad in an airtight container in the fridge for up to 3 days. To avoid soggy avocado, add it just before serving. Give the salad a quick toss to refresh the dressing distribution before eating.
Can I prepare the dressing in advance?

Yes! The tahini dressing can be made up to 5 days ahead and stored in the fridge. Just stir or blend again before serving, and add a splash of water if it has thickened too much.
What can I substitute for Worcestershire sauce in the dressing?

If you want a vegetarian or vegan option, use tamari or soy sauce instead. This will still provide that deep umami flavor that makes the dressing special.

Final Thoughts

This Roasted Sweet Potato Salad with Tahini Dressing Recipe has become my go-to when I want something nourishing but exciting. It’s a beautiful dance of flavors and textures, and honestly, I love how it feels like a little celebration on my plate. I hope you’ll give it a whirl and find it as comforting and tasty as I do — this one’s a keeper you’ll want to share!