Sesame-Tahini Crunch Salad with Warm Sweet Potato and Grapes

Ingredients

• Sweet potato1 large, diced
• Red grapes1 1/2 cups, halved
• Mixed greens5 cups
• Cucumber1, sliced
• Tahini3 tbsp
• Sesame oil1 tbsp
• Rice vinegar1 1/2 tbsp
• Maple syrup1 tbsp
• Soy sauce1 tsp
• Sesame seeds2 tbsp
• Pumpkin seeds1/4 cup
• Salt1/2 tsp

Method

1. 1Heat the oven to 425°F and toss the sweet potato with salt and 1 teaspoon sesame oil if desired; roast on a sheet pan until browned and tender, about 18 minutes.
2. 2Whisk tahini, remaining sesame oil, rice vinegar, maple syrup, soy sauce, and 2 to 3 tablespoons water into a pourable dressing.
3. 3In a large bowl, combine greens, cucumber, grapes, and warm sweet potato.
4. 4Drizzle with dressing and toss gently so the greens stay crisp.
5. 5Finish with sesame seeds and pumpkin seeds, then serve right away.

Tips

• Warm sweet potato slightly wilts the greens in a pleasant way; if you prefer extra crispness, cool it for 5 minutes first.
• If the dressing seizes, whisk in water a teaspoon at a time until smooth.

Nutrition