Sweet potato salad
Looking for a salad that won’t leave you feeling hungry again in an hour? This sweet potato salad is nourishing without being heavy and works well as a standalone lunch or as a complement to an evening meal.
This recipe is particularly useful for gatherings where food may sit out for a while, as sweet potatoes hold their texture well and pair easily with a range of dishes. Just be sure to adjust the servings and wait to add the dressing until it is ready to be served, or offer it on the side. As a bonus, your gluten-free guests will thank you for adding this dish to your spread.
For busy households, sweet potato salad can be prepared in advance and served over multiple meals. Its adaptability makes it appealing for Lowcountry cooks who value flexibility, as the ingredients can be adjusted based on availability, allowing the recipe to evolve without losing its appeal.
Sweet potato salad fits easily into a variety of menus and pairs well with grilled seafood, roasted chicken or simple greens, making it a dependable option when you need something satisfying that doesn’t require last-minute preparation.
Ingredients for 2 servings
1 large roasted sweet potato
2 cups arugula
½ cup crumbled feta cheese
¼ -½ cup Tahini Dressing
2 tablespoons toasted pepitas
Sea salt and freshly ground black pepper, to taste
Instructions
1. Bake the sweet potato until tender in the center. Allow to cool, then peel the skin, then chop into bite-size pieces.
2. Place the arugula, feta and chopped sweet potato in a bowl and lightly drizzle with the tahini, season with salt and pepper.
3. Portion onto plates, then top with the pepitas.
Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, S.C.
