Go Back
+ servings
roasted sweet potatoes pistachios spinach and pomegranate

Roasted Sweet Potato Spinach Salad + Tahini Dressing

Print Recipe
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.
Cuisine American, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Keyword harissa, spinach, Sweet Potato
Dietary Preference dairy free, egg free, Gluten-Free, grain free, vegan, vegetarian
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4 servings


Roasted Sweet Potatoes

  • 1 pound orange-fleshed sweet potatoes about 1 extra large, cut into 1/2 inch (1 cm) chunks
  • 2 tablespoons harissa paste
  • 1 tablespoon avocado oil
  • 2 teaspoons pure maple syrup
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt

Tahini Vinaigrette

  • ¼ cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons avocado oil or extra virgin olive oil
  • 1 teaspoon pure maple syrup
  • ½ teaspoon fennel seed crushed with a mortar and pestle or minced
  • ½ teaspoon salt
  • 1 small clove garlic crushed or micrograted
  • freshly cracked pepper

Salad Ingredients

  • ½ pound baby spinach
  • ½ cup pomegranate arils
  • cup salted shelled pistachios roughly chopped
  • ¼ cup minced shallot


Roasted Sweet Potatoes

  • 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.

Tahini Vinaigrette

  • 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.

Salad Assembly

  • 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.