Sweet Potato Salad With Pomegranate & Saffron Tahini Dressing




05 min


30 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


  1. 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.

  2. 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.

  3. 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.

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