Roasted Sweetpotato Salad with Tahini-Lemon Dressing

May 28

Sweetpotatoes take center stage in this vibrant, feel-good salad. Roasted until caramelized and tender, they're tossed with quick-pickled red onion, crisp celery, and fresh herbs, then drizzled with a creamy tahini-lemon dressing that ties it all together. Crunchy toasted pepitas finish it off with the perfect bit of texture. It's a plant-forward dish that works just as well as a weeknight side as it does the star of a laid-back lunch spread.

Roasted Sweetpotato Salad with Tahini-Lemon Dressing

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients

For the Salad:
- 2 medium sweetpotatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1/2 tsp smoked paprika
- Salt and black pepper
- 1/2 red onion, thinly sliced
- 2 tbsp apple cider vinegar
- 2 celery stalks, thinly sliced
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 2 green onions, thinly sliced
- 1/4 cup pepitas (pumpkin seeds), toasted
For the Tahini-Lemon Dressing:
- 3 tbsp tahini
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 1 tsp honey
- 2 tbsp warm water (to thin)
- Salt and pepper to taste

Instructions

Roast the sweetpotatoes: Preheat oven to 425°F. Toss sweetpotato cubes with 1 1/2 tbsp olive oil, smoked paprika, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25 minutes, flipping once halfway, until caramelized and tender.
Make the lemon-tahini dressing: While potatoes roast, combine sliced red onion with apple cider vinegar and a pinch of salt. Let sit at least 10 minutes to quick-pickle. Whisk together tahini, lemon juice and zest, garlic, honey, and warm water until smooth and pourable. Season with salt and pepper. Add more water a teaspoon at a time if needed.
Dress the salad: Let roasted sweetpotatoes cool 5–10 minutes. Add celery, parsley, green onions, and drained pickled onion. Drizzle generously with dressing and toss gently.
Serve: Transfer to a serving platter. Scatter toasted pepitas over the top with a few extra parsley leaves and a final drizzle of olive oil. Serve warm or at room temperature.