Sweet Potato Salad With Pomegranate & Saffron Tahini Dressing
PREP TIME05 min
COOK TIME30 min
2 medium sweet potatoes, about one pound, cut into 3/4 inch pieces
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Pinch of saffron
1/4 cup hot water
1/4 cup tahini
1 tablespoon freshly squeezed lemon juice
4 cups fresh arugula, preferably organic
2/3 cup pomegranate seeds
1/2 cup roasted pistachios, chopped
1/8 teaspoon sea salt
Preheat the oven to 400 degrees. Arrange the sweet potatoes in a roasting pan or rimmed baking sheet, drizzle with 1 tablespoon oil and season with a pinch of salt and pepper. Roast until tender, about 20-25 minutes, stirring halfway through cooking. Let cool.
Soak the saffron in 2 tablespoons of boiling water; allow the mixture to cool. Meanwhile, whisk together the tahini, lemon juice, saffron water, remaining 1 tablespoon olive oil and salt, until creamy.
Place the arugula in a serving bowl and top with the sweet potatoes, pomegranate seeds and pistachios. Drizzle with the dressing and toss gently, before serving.