A hearty salad of sweet potato cubes roasted until caramelized and tossed with tahini sauce and pomegranate molasses. The balance of sweet, tangy and mildly spicy flavors also makes it a standout for serving guests.
Toss the cubed sweet potato with olive oil and salt, then spread it in a single layer on a baking sheet. Roast at 200°C / 390°F until the edges are caramelized.
Whisk the tahini, pomegranate molasses, olive oil and water until smooth. Add more water if needed to thin the sauce.
Spread the arugula on a serving platter and arrange the warm roasted sweet potatoes on top. Drizzle with the tahini sauce, garnish with the roughly chopped walnuts and serve.
Important: Cut the sweet potatoes into evenly sized cubes so they cook evenly; otherwise, some may burn while others remain undercooked. Caution: Drizzle the tahini sauce over the salad just before serving; adding it earlier may soften the potatoes and make them mushy. Allergen: contains sesame (tahini).
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