Sweet Potato Salad With Pomegranate & Saffron Tahini Dressing

Sweet Potato Salad with Saffron

Updated May 30, 2017 @ 3:28 pm

This light, easy lunch recipe was created by Amy Sherman.

Sweet Potato Salad With Pomegranate & Saffron Tahini Dressing

  • Serves: 4
  • Total Time:35 minutes
  • Active Time:10 minutes
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  • 2 medium sweet potatoes, about one pound, cut into 3/4 inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Pinch of saffron
  • 1/4 cup hot water
  • 1/4 cup tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 4 cups fresh arugula, preferably organic
  • 2/3 cup pomegranate seeds
  • 1/2 cup roasted pistachios, chopped
  • 1/8 teaspoon sea salt


  1. Preheat the oven to 400 degrees. Arrange the sweet potatoes in a roasting pan or rimmed baking sheet, drizzle with 1 tablespoon oil and season with a pinch of salt and pepper. Roast until tender, about 20-25 minutes, stirring halfway through cooking. Let cool.
  2. Soak the saffron in 2 tablespoons of boiling water; allow the mixture to cool. Meanwhile, whisk together the tahini, lemon juice, saffron water, remaining 1 tablespoon olive oil and salt, until creamy.
  3. Place the arugula in a serving bowl and top with the sweet potatoes, pomegranate seeds and pistachios. Drizzle with the dressing and toss gently, before serving.
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