A hearty salad where sweet potato cubes, baked in the oven until caramelized, meet tahini sauce and pomegranate molasses. The balance of sweet, tangy, and slightly spicy flavors makes this recipe stand out at guest tables too.
Toss the cubed sweet potato with olive oil and salt and arrange in a single layer on a baking tray; bake at 200 degrees until the edges caramelize.
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 sweet potatoes from the oven on top; drizzle with the tahini sauce and garnish with roughly crushed walnuts before serving.
Important: Cut the sweet potatoes into equal-sized cubes, or some pieces may burn while others stay raw. Note: Drizzle the tahini sauce right before serving — if added too early the potatoes can soften towards a mushy texture. Allergen: contains sesame (tahini).
If you also add a few drops of pomegranate molasses to the roasted sweet potatoes while they cook, the caramelized edges take on both a deeper color and a slightly tangy note.
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