Sesame Sweet Potato and Radicchio Salad
Sesame Sweet Potato and Radicchio Salad is a gluten-free, vegan-friendly meal or side dish that's rich in nutrients and great for make-ahead lunches.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups cubed sweet potato (from 2 large or 3 medium sweet potatoes)
- 4 Tbsp. extra-virgin olive oil (divided)
- 1 tsp. sea salt (divided)
- 2 Tbsp. tahini (sesame seed paste)
- 4 tsp. fresh lemon juice (divided)
- 1 tsp. freshly grated ginger
- 1 tsp. fish sauce*
- 1 tsp. granulated sugar
- 2 cups thinly sliced radicchio
- 1/2 cup finely chopped parsley
- Optional garnish: toasted sesame seeds (lemon wedges, additional fresh parsley)
Instructions
- 1
Preheat oven to 425°F. Toss sweet potatoes with 2 Tbsp. of the oil and 1/2 tsp. of the salt; arrange in a single layer on a baking sheet. Bake for 30 to 40 minutes, tossing once halfway through, under tender and slightly caramelized.
- 2
While potatoes roast, prepare sesame dressing by whisking remaining 2 Tbsp. oil with tahini, 2 tsp. of the lemon juice, ginger, fish sauce, and sugar until smooth. Gradually whisk in up to 2 Tbsp. water (in 2 to 3 tsp. increments) until sauce is smooth and reaches desired level of creaminess. Set aside.
- 3
In a large bowl, combine radicchio and parsley. Toss with remaining 2 tsp. lemon juice and 1/2 tsp. salt. Add roasted sweet potatoes and gently toss all ingredients with sesame dressing. Garnish with sesame seeds, lemon wedges, and additional fresh parsley, if desired.