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Warm Sweet Potato Salad with Creamy Date Tahini Dressing

Warm Sweet Potato Salad with Date Tahini Dressing

This Warm Sweet Potato Salad features chunks of roasted sweet potato, briny olives, juicy plum slices, and torn bitter radicchio dressed in a rich and creamy Date Tahini Dressing.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

Date Tahini Dressing
  • 3 medjool dates pitted
  • 1 cup recently boiled water
  • 1 clove garlic peeled
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • ½ tsp salt
  • 1 lemon juiced
  • 1 tbsp whole grain mustard heaping
Warm Sweet Potato Salad
  • 3 large sweet potatoes cut into large chunks
  • ½ tsp baking soda
  • 2 tbsp olive oil
  • 1 tbsp BBQ seasoning **
  • ½ head small radicchio torn into bite-sized pieces
  • 1 large red plum sliced
  • 1 cup green olives pitted, torn in half
  • Fresh parsley leaves for sprinkling

Equipment

  • 1 Large baking sheet
  • 1 blender or food processor

Method
 

  1. Preheat the oven to 425°F. Line a large baking sheet with a silicone mat or parchment paper and set it aside.
  2. Place the dates in a bowl and cover with the recently boiled water. Let soak for 20 minutes.
    3 medjool dates, 1 cup recently boiled water
  3. While the dates are soaking, place the sweet potatoes in a large pot and cover them with cold water. Place the pot over high heat. When it comes to a boil, liberally salt the water and add the baking soda. Reduce the heat to medium and cook until the potatoes are fork-tender.
    3 large sweet potatoes, ½ tsp baking soda
  4. When the potatoes are done, drain them and place them in a large bowl. Add the olive oil and gently give the potatoes a toss, taking care not to mash them. Transfer them to the prepared baking sheet and pop them in the oven. Roast them for 30 minutes, turning once halfway through.
    2 tbsp olive oil
  5. While the potatoes are roasting make the dressing. Transfer the dates to a food processor or blender. Add the garlic and 2 tablespoons of the date-soaking liquid. Blitz until a paste forms.
    1 clove garlic
  6. To the date paste add the tahini, olive oil, apple cider vinegar, and salt. Blitz until very smooth. It should be quite thick at this point. Transfer the mixture to a bowl and add the lemon juice and as much of the date-soaking liquid as you need to achieve the consistency you want. I wound up using it all.
    ¼ cup tahini, 2 tbsp olive oil, 2 tbsp apple cider vinegar, ½ tsp salt, 1 lemon
  7. Once you have your dressing at the consistency you want, add the mustard and stir to combine. Transfer the finished dressing to a squeeze bottle and chill until ready to use. ***
    1 tbsp whole grain mustard
  8. Take the potatoes out of the oven and transfer them to a large bowl. Add the BBQ or Cajun seasoning and toss to coat.
    1 tbsp BBQ seasoning **
  9. Add the radicchio, plum slices, and green olives. Toss everything together and transfer it to a platter. Squeeze the dressing evenly over the salad and garnish with parsley and serve immediately.
    ½ head small radicchio, 1 large red plum , 1 cup green olives, Fresh parsley leaves

Notes

** This is my go-to BBQ rub. If you don't feel like making your own, use a store-bought BBQ rub or Cajun seasoning. 
*** This recipe makes quite a bit of dressing but don't fret. The dressing keeps for a week in the fridge and is good on so many things.