Arugula Sweet Potato Tahini Honey Mustard Salad
Any day that includes consuming salad with a tahini dressing is considered a good day in my book. So you can imagine that the day I created this arugula sweet potato tahini honey mustard salad was a very happy one for me.
But don't be mistaken in thinking that there are only tender and juicy roasted sweet potatoes in this arugula salad. Because there are also crunchy roasted chickpeas. And fresh dill and parsley. And pine nuts. All tossed in a delicious tahini honey mustard dressing. I just couldn't fit all these ingredients in the title. You'll have to forgive me.
If I make a batch of cookies, I'll probably eat one or two or three. But when I make a tahini salad, there's a good chance I'll finish the majority of the serving bowl myself. This is a fact. And just to put things in perspective, cookies may just be my favorite dessert. This is how much I love tahini salad.
But I especially love tahini salads that contain roasted veggies. Particularly sweet potatoes, generously tossed in olive oil and roasted until tender and browned and bursting with flavor.
I actually already have a recipe for tahini salad with roasted sweet potatoes on the blog. That salad is one of my favorite salads of all time. And FYI, since I've posted that recipe, I started adding cubed avocado to the salad as well. Just keeping you updated.
But this sweet potato tahini salad is different. Because this time we're using arugula, not kale. And this time, instead of a classic tahini dressing with olive oil, vinegar, and lemon juice, the tahini dressing is of the honey mustard variety.
I've always made honey mustard dressings with mayonnaise. I never even thought to try a honey mustard dressing with tahini. But then, one day, I did. And I started playing around with tahini and honey and mustard and vinegar and lemon juice and water and spices until I settled on the prefect tahini honey mustard dressing. It's the dressing you'll find below.
Once I got the dressing to my liking, it was time to consider what I was actually going to toss it in. Kale obviously came to mind first, but since I already had a kale salad on the blog, I decided to opt for arugula. And it's just the right green for this salad.
After the arugula, I knew I had to include roasted sweet potatoes. Even if the other tahini salad has roasted sweet potatoes too. But then I threw fresh dill and parsley into the mix as well, and it was magical.
And to make the salad even heartier, I thought the addition of chickpeas would be a good idea. The first time I made this salad, I threw the chickpeas in straight from the can. Delicioussss. I love chickpeas.
But the second time I made this salad, I roasted the chickpeas along with the sweet potatoes. Game-changing. Even better.
And because I always need a nutty crunch in my salads, I added pine nuts, cuz I love the earthy and buttery flavor of pine nuts.
Of course, you can adjust this arugula tahini salad according to your preferences by adding or omitting any vegetables or legumes or herbs you desire. And if you find that the tahini honey mustard is too strong for your liking, just add some extra water.
Wholesome and hearty and nutrient-packed and vegetarian and flavorful and tangy and sweet and herby and nutty and earthy and crunchy and filling. So easy and so, so delicious.
Best new lunch or dinner salad to add to your rotation, amiright or amiright?
Arugula Sweet Potato Tahini Honey Mustard Salad
1 large bag/box/bunch arugula
2 sweet potatoes, cubed
16 oz. can chickpeas
Olive oil
Salt + ground black pepper
1/2 cup pine nuts
Chopped fresh dill and parsley, optional
Dressing:
4 tablespoons tahini
2 tablespoons apple cider or white vingear
2 tablespoons lemon juice
4 teaspoons mustard
1 tablespoon honey
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/4 teaspoon ground cumin, or to taste
3-5 tablespoons water, for thinning
1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
2. Spread cubed sweet potatoes and chickpeas in a single layer on the sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast until sweet potatoes are tender and chickpeas are browned, 30-35 minutes.
3. Whisk together dressing ingredients. Add more or less water, depending on how strong you want your dressing.
4. Toss arugula with the roasted sweet potatoes and chickpeas, pine nuts, fresh herbs, and dressing. Serve.
