Roasted Sweet Potato Salad with Tahini Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty winter salad with roasted sweet potatoes, kale, pasta, and colorful toppings like pomegranate and avocado, dressed with a tahini vinaigrette. Nourishing and full of flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 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
- chili flakes
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 646mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 508mg
- Calcium
- 376mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.