I'm a sucker for salads that are hearty, mouth-watering, and typically sans-meat. This one fits that bill. If you've never tried blackening spices on sweet potato, oh my goodness is it tasty, the whole "spicy-sweet-heat", thing. Try this salad the next time you want big flavor and a happy-full feeling.
No tahini and can't wait for this salad? Make my Honey Mustard Dressing, here.
Notes: Garlic-infused olive oil is Trader Joe's.
BLACKENED SWEET POTATO SALAD w/ FETA
& TAHINI VINAIGRETTE
Ingredients: 1 medium sweet potato, 2 tsp. garlic-infused olive oil, 1 tsp. blackening spices, 1/4 tsp. sea salt, 3 cups mixed baby greens, 2 tbsp. crumbled Feta cheese, 1/2 tsp. chili flakes (optional). Tahini Vinaigrette: 1/4 cup olive oil, 1/4 apple cider vinegar, 2 tbsp. tahini, 1 tbsp. honey, 1 tsp. lemon juice, salt and pepper to taste.
1. Preheat oven to 425* and line a baking sheet with parchment paper.
2. Cut sweet potato into large chunks. Toss with garlic-infused olive oil, blackening spices and salt. Roast potato for 20-25 minutes, until fork-tender, turning over halfway.
3. Meanwhile, make the dressing by whizzing all the ingredients together in a blender until smooth.
4. Toss the baby greens with the Feta, so it is well-distributed and caught up in the tangles. Place the greens on a plate, then lay over the hot potato. Drizzle generously with Tahini Vinaigrette, follow with chili flakes, if you like.