This roasted sweet potato spinach salad is a celebration of textures and flavours. The sweet potatoes in this salad are roasted with harissa, a Tunisian spice pasted common in North African cuisine, then combined with nutrient-dense spinach. With pomegranate, pistachios and a creamy and rich tahini dressing, this healthy salad is satisfying and delicious.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a rimmed baking sheet with parchment.
Whisk harissa, oil, maple syrup, apple cider vinegar and salt in a large salad bowl. Toss sweet potatoes with sauce until evenly coated and then spread onto baking sheet. Roast for 20-24 minutes, until soft.
Meanwhile, mix the dressing: in a wide-mouthed jar or bullet, blend the tahini, lemon juice, oil, maple syrup, fennel seed, salt, garlic and pepper with an immersion blender. If you need to thin it out, add ½ - 1 tablespoon water and blend again.
Wipe out the salad bowl and add spinach, shallot, pistachios and pomegranate. Add sweet potatoes, toss with dressing and serve.
As I mentioned in the blog, harissa pastes can really vary - taste yours to make sure it’s flavourful, or the sweet potatoes will be bland! You can always add a bit of extra ground cumin, garlic powder or cayenne to enliven them if your harissa is dull.Also, spinach tends to wilt when dressed so if you’re planning on leftovers, just dress the amount you’ll eat now and store the salad separately from the dressing for best results.