Roasted Sweet Potato Salad with Citrus Tahini Dressing
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4.75 from 8 votes

Roasted Sweet Potato Salad with Citrus Tahini Dressing

This Roasted Sweet Potato Salad with Citrus Tahini Dressing is an elegant, vibrant and gourmet salad just perfect for the holidays.
Course Main, Side Dish
Cuisine Mediterranean, Middle-Eastern
Keyword Roasted Sweet Potato Salad, Sweet Potato Salad
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8 people as a side
Calories 394kcal


Roasted Sweet Potato Salad

  • 4 medium-sized sweet potatoes
  • 1.5 tbsp. olive oil
  • salt and pepper to taste
  • 8 cups baby romaine lettuce or your favourite blend
  • 1 cup pomegranate arils
  • 1/3 cup pine nuts
  • 1/2 small red onion thinly sliced
  • 250 grams halloumi cheese goat or feta cheese are also good choices

Citrus Tahini Dressing* (see note)

  • 1 medium garlic clove
  • 1/2 tsp. salt
  • 3/4 cup tahini
  • 1 lemon freshly squeezed juice
  • orange zest of half an orange
  • 1/2 orange, freshly squeezed juice
  • 1 tbsp. honey adjust sweetness according to taste.
  • 1/2 tsp. ground sumac** optional (see recipe note)
  • 1/2 cup water more or less, to thin out tahini to desired consistency.


Roasted Sweet Potatoes

  • Preheat oven to 425°F.
  • Peel the sweet potatoes and chop into bite-size cubes (about 1 inch). Add the sweet potatoes to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper to taste. Mix well to coat the sweet potatoes with oil and seasonings.
  • Roast sweet potatoes in the oven for 10 minutes, flip and roast for another 10 to 15 minutes or until sweet potatoes are tender and start to caramelize. Let cool to room temperature. 
  • Meanwhile, de-seed the pomegranate and set aside one cup of the seeds for the salad.
  • Toast the pine nuts in a dry skillet cooking over medium-low heat, stirring frequently, until lightly golden. Be careful, they burn easily! Set aside.
  • Slice the red onion and set aside.
  • Wash and dry the salad greens. 
  • Top salad greens with roasted sweet potatoes,  red onions, pomegranate seeds and toasted pine nuts.  
  • Just before serving the salad, use a paper towel to absorb some of the moisture from the halloumi. Lightly dredge the slices of halloumi in all-purpose flour. Melt 2 teaspoons of butter in a frying pan over medium heat. Pan fry the halloumi cheese until golden, flip and cook until golden on the other side, about 1 to 2 minutes on each side.

Citrus Tahini Dressing

  • In a mortar and pestle, crush 1 garlic clove with 1/2 tsp. of salt. Mash until garlic and salt form a paste.
  • In a medium bowl, combine the tahini, garlic paste, lemon juice, orange zest and juice. Slowly add 1/2 cup of water, whisking until the sauce is well blended. Taste and adjust to your liking. If the sauce is too thick, you can add a teaspoon of water at a time until you have reached the desired consistency.


*Citrus tahini dressing can be prepared a day ahead of time and refrigerated. Before dressing the salad,  adjust thickness of dressing by thinning out with a bit of water if needed. 
**Ground Sumac is a spice used in Middle-Eastern cuisine. Though it does complement the citrus tahini dressing, it's not absolutely necessary to this recipe and can be omitted.  


Calories: 394kcal | Carbohydrates: 29g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Sodium: 570mg | Potassium: 569mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13355IU | Vitamin C: 20.2mg | Calcium: 391mg | Iron: 2.3mg