Sweet Potato Salad With Pomegranate & Saffron Tahini Dressing
Sweet Potato Salad With Pomegranate & Saffron Tahini Dressing | Clean Plates
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Cooking tools:
- Oven
- Roasting pan
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Serving bowl
- Tongs
- Kettle
- Stove
- Saucepan
Ingredients
- 2 medium sweet potatoes, about one pound, cut into 3/4 inch pieces
- 2 tablespoons extra-virgin olive oil
- Salt
- 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
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