Name: Arugula and Persimmon Salad that Sparkles with Flavor
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 large Sweet Potatoes (Sliced into half-inch rounds); 2 tablespoons Extra-Virgin Olive Oil (Can substitute with avocado oil); 1 teaspoon Kosher Salt (Adjust to taste); 2 tablespoons Harissa (Substitute with chili paste if needed); 4 cups Kale (Massaged with oil); 0.5 cups Cooked Quinoa (Cook a half cup dry for this amount); 1 large Avocado (Ripe for best taste); 1/4 cup Pumpkin Seeds (Toasted for crunch); 1/4 cup Parsley (Can be substituted with cilantro); 2 tablespoons Tahini (Nut butters can be used as a substitute); 2 tablespoons Fresh Lemon Juice (Bottled works in a pinch); 2 tablespoons Hemp Seeds (Optional for added nutrition); 1 clove Garlic (Fresh garlic recommended for best flavor)

As I stood in my kitchen, the aromas of roasting sweet potatoes enveloped me like a warm hug, instantly transporting me to moments filled with laughter and comfort. Today, I’m excited to share my Harissa-Roasted Sweet Potato Power Salad with Parslied Tahini Dressing—a colorful, hearty dish that’s not only vibrant but also incredibly convenient. Whether you’re looking for a satisfying weekday lunch or a nourishing dinner that requires minimal effort, this vegan and gluten-free recipe checks all the boxes. The combination of roasted sweet potatoes, nutty tahini dressing, and fresh kale creates an irresistible medley of flavors and textures that will have you rushing back for seconds. Plus, it’s make-ahead friendly—perfect for busy schedules! Ready to indulge in a salad that nourishes both body and soul? Let’s dive in!

Why Is This Salad a Must-Try?

Vibrant Flavors: The delightful mix of earthy sweet potatoes and spicy harissa will ignite your taste buds, offering a dynamic explosion of flavor in every bite.

Nutrient-Dense: Packed with wholesome ingredients, this salad provides essential vitamins and minerals while maintaining a healthy, balanced profile.

Quick & Easy: With minimal prep and cook time, you can whip this up in no time, making it an ideal option for busy weeknights.

Versatile Options: Customize with shredded rotisserie chicken or crunchy chickpeas—there’s room to make it your own! Check out the refreshing Avocado Arugula Salad for a lighter option or add in Mediterranean Pasta Salad for an interesting twist.

Make-Ahead Friendly: Prepare components in advance for easy reheating, making it perfect for meal prep enthusiasts!

Harissa-Roasted Sweet Potato Salad Ingredients

For the Salad

Sweet Potatoes – Roasting brings out their natural sweetness and creamy texture, making them the star of this dish.
Extra-Virgin Olive Oil – Enhances flavor and aids in roasting; try avocado oil for a different taste.
Kosher Salt – Elevates the dish’s flavors; adjust to fit your dietary preferences.
Harissa – This spicy paste is key for depth and warmth; substitute with chili paste if needed.
Kale – A nutrient-dense base; massaging with oil softens this hearty green beautifully.
Cooked Quinoa – Adds protein and texture; cook a half cup dry for a full cup cooked.
Avocado – Brings creaminess and healthy fats; opt for ripe avocados for the best taste.
Pumpkin Seeds – Toasted for added crunch and nuttiness, they elevate the salad’s texture.

For the Dressing

Parsley – Freshens up the dressing; can be swapped with cilantro for a different profile.
Tahini – Provides a creamy, nutty flavor; if unavailable, nut butters can serve as a substitute.
Fresh Lemon Juice – Balances flavors with acidity; bottled juice works in a pinch.
Hemp Seeds – Optional for extra nutrition; substitute with chopped nuts for a crunchy bite.
Garlic – Adds a robust, aromatic element; fresh garlic is recommended if you prefer a milder taste stored.

Get ready to savor this Harissa-Roasted Sweet Potato Power Salad that is bursting with flavor and healthy goodness!

Step‑by‑Step Instructions for Harissa-Roasted Sweet Potato Power Salad with Parslied Tahini Dressing

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect crispy texture on the sweet potatoes. Once the oven is ready, you’ll have a warm environment that ensures even roasting, which enhances the natural sweetness of the sweet potatoes.

Step 2: Prepare the Sweet Potatoes
Slice the sweet potatoes into half-inch thick rounds for uniform cooking. In a large bowl, toss these rounds with extra-virgin olive oil and kosher salt until well-coated. Spread them evenly on a baking sheet lined with parchment paper, ensuring they’re not overcrowded; this will help them roast nicely.

Step 3: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast the sweet potatoes for about 30-35 minutes. Halfway through, give them a gentle toss to promote even browning. When they’re golden and crispy, add a dollop of harissa on top and return them to the oven for an additional 5 minutes to infuse the spicy flavor.

Step 4: Blend the Dressing
While the sweet potatoes are roasting, prepare the tahini dressing. In a blender, combine the parsley, olive oil, tahini, fresh lemon juice, hemp seeds, garlic, and a pinch of salt and pepper. Blend until smooth and creamy, adding water gradually to reach your desired thickness; this dressing will elevate the Harissa-Roasted Sweet Potato Power Salad significantly.

Step 5: Massage the Kale
In a large mixing bowl, add the kale and drizzle with a little olive oil and a pinch of salt. Using your hands, gently massage the kale for about 2-3 minutes until it softens and darkens in color. This step is essential as it transforms the hearty kale into a tender and more palatable salad base.

Step 6: Combine Salad Ingredients
Once the sweet potatoes are perfectly roasted, add them to the bowl with the massaged kale along with the cooked quinoa. Drizzle in half of your tahini dressing and gently mix everything together until well combined. The warmth from the sweet potatoes will slightly wilt the kale, creating a delicious fusion of flavors.

Step 7: Garnish and Serve
Finally, slice the avocado and arrange it beautifully on top of the salad. Sprinkle toasted pumpkin seeds for an extra crunch, and drizzle the remaining tahini dressing over everything. Your Harissa-Roasted Sweet Potato Power Salad is now ready to shine—serve it fresh for a nourishing meal that will delight your taste buds!

Expert Tips for Harissa-Roasted Sweet Potato Salad

Perfect Roasting: Ensure even cooking by spreading sweet potato rounds in a single layer. Overcrowding can lead to soggy pieces instead of a delightful crisp.
Fresh Dressing Flavor: To keep the garlic flavor in the tahini dressing mild, add it fresh right before serving. It intensifies the longer it sits.
Customize Proteins: For a heartier salad, feel free to add shredded rotisserie chicken or chickpeas. These additions not only boost nutrition but also create a more filling meal.
Store Smartly: Keep the dressed salad in an airtight container in the fridge for up to 3 days. Bring it to room temperature before serving for the best flavor experience.
Try Flavor Variations: Experiment with different herbs or spices in the tahini dressing to complement your personal taste. This salad is versatile and fun to adapt!

Arugula and Persimmon Salad Variations

Feel free to customize this salad to suit your taste and dietary needs—let your creativity shine!

Dairy-Free: Substitute feta cheese with avocado or a sprinkle of nutritional yeast for creaminess without dairy.
Spicy Kick: Add thinly sliced jalapeños or a dash of red pepper flakes to the salad for a flavorful heat boost.
Nuts & Seeds: Incorporate toasted almonds or sunflower seeds for extra crunch and healthy fats—perfect for texture lovers!
Grain Base: Swap quinoa for farro or brown rice for a different chewiness and flavor profile that’s equally delightful.
Savory Contrast: Include roasted beets or Brussels sprouts for a heartier, earthier element that complements the sweetness of persimmons.
Fresh Herbs: Experiment with different herbs like mint or basil instead of parsley to add an aromatic twist to the dressing.
Sweetener: Drizzle a little honey or maple syrup in the tahini dressing for a touch of sweetness that enhances the overall flavor.
Dress It Up: For a zesty flavor, mix in some lime juice or a splash of apple cider vinegar to the dressing, brightening up the taste profile.

Looking for more vibrant salad inspiration? Try the refreshing Mango Cucumber Salad or the wholesome flavors of the Mediterranean Pasta Salad for a delightful culinary adventure!

How to Store and Freeze Harissa-Roasted Sweet Potato Power Salad

Fridge: Store the fully dressed salad in an airtight container for up to 3 days. For optimal flavor, allow it to reach room temperature before serving.

Make-Ahead: Prepare components such as quinoa and tahini dressing up to 2 days in advance. Keep them separate until ready to serve to maintain freshness.

Freezer: It’s best not to freeze the dressed salad, as the textures of the ingredients—including kale and avocado—may change. However, roasted sweet potatoes can be frozen for up to 3 months.

Reheating: If you’ve stored the sweet potatoes separately, simply reheat them in the oven at 350°F (175°C) for about 10 minutes until warm for added crunch and flavor.

What to Serve with Harissa-Roasted Sweet Potato Power Salad?

Indulging in this vibrant salad opens the door to a plethora of delightful pairings that elevate your meal further.

Creamy Hummus: This smooth dip offers a rich contrast, perfect for scooping and adds a flavor burst to each bite.
Crispy Pita Chips: Enjoy the crunchy texture of pita chips, giving a satisfying crunch alongside the creamy salad—a delightful harmony of textures.
Lemon Herb Quinoa: A zesty side that echoes the flavors in the salad while providing extra protein and chewiness to the meal.
Grilled Lemon Chicken: A light protein option, the grilled chicken’s citrus notes marry beautifully with both the sweet potatoes and tahini dressing.
Herbaceous Couscous: Fluffy couscous, infused with herbs, acts as a textural contrast while keeping the meal light and refreshing.
Raspberry Vinaigrette Spinach Salad: Crisp spinach and tart raspberries create a vibrant, fruity side that balances the earthiness of sweet potatoes.
Roasted Vegetable Medley: Seasonal roasted veggies enhance the nutty, spicy flavor profile of the salad, creating a warm, comforting complement.
Sparkling Water with Lime: A refreshing drink choice to cleanse your palate between bites, enhancing the overall dining experience.
Dark Chocolate Bark: For dessert lovers, this rich treat provides a satisfyingly sweet end to your meal, beautifully contrasting the savory salad.

Make Ahead Options

This Harissa-Roasted Sweet Potato Power Salad is perfect for meal prep, allowing you to savor its vibrant flavors throughout the week! You can roast the sweet potatoes and prepare the tahini dressing up to 3 days in advance; simply store both items separately in airtight containers in the refrigerator to maintain their freshness. For the salad base, massage the kale and combine it with cooked quinoa up to 24 hours ahead of time for optimal texture. When it’s time to serve, warm the sweet potatoes briefly if desired, then toss everything together with the dressing and add sliced avocado before enjoying your nourishing creation—just as delicious as when fresh!

Harissa-Roasted Sweet Potato Power Salad with Parslied Tahini Dressing Recipe FAQs

What type of sweet potatoes should I use for the salad?
When choosing sweet potatoes, look for those that are firm, smooth, and free of dark spots or blemishes. I recommend using the orange-fleshed variety for their natural sweetness and creamy texture when roasted. If you prefer a different flavor, purple sweet potatoes can also be a delightful alternative.

How long can I store the salad in the fridge?
You can store the fully dressed Harissa-Roasted Sweet Potato Power Salad in an airtight container in the refrigerator for up to 3 days. For the best eating experience, allow it to come to room temperature before serving; this helps enhance the salad’s flavors and makes every bite more enjoyable!

Can I freeze the salad?
It’s best not to freeze the entire dressed salad since the textures of leafy greens and avocado can become mushy upon thawing. However, you can freeze the roasted sweet potatoes separately for up to 3 months. To freeze, allow them to cool completely, then place them in a freezer-safe bag, removing as much air as possible. When ready to enjoy, simply reheat them in the oven for optimal taste.

What if my tahini dressing is too thick?
If your tahini dressing turns out thicker than expected, no worries! Just add water, one tablespoon at a time, blending until you reach your desired consistency. Keeping the dressing a bit on the thicker side before serving helps it cling joyfully to the salad ingredients.

Is this salad pet-friendly?
While the individual ingredients in the Harissa-Roasted Sweet Potato Power Salad are generally safe for pets, be cautious with the garlic. Garlic can be toxic to dogs and cats in large amounts. If you’re considering sharing this dish with your furry friends, be sure to serve them an unseasoned version without garlic.

Can I modify the recipe for allergies or intolerances?
Absolutely! This salad is already vegan and gluten-free, but you can always customize it further. For nut allergies, replace tahini with sunbutter or skip the dressing altogether—just a squeeze of lemon will brighten the flavors nicely. Always check for specific allergens in purchased products, especially the harissa and tahini.