Sweet Potato Salad

Roasted sweet potatoes, cous cous, pumpkin seeds and a creamy tahini lemon dressing come together to make a wonderfully comforting and hearty salad.

2 sweet potatoes, peeled and cut into bite-sized chunks
1/2 tablespoon olive oil
Pinch of cinnamon
Pinch of paprika
Pinch of kosher salt
1/2 cup uncooked cous cous
1/8 cup pumpkin seeds
About 4 cups of mixed greens or lettuce of choice (enough for 2 salads)

For the dressing:
1 and 1/2 tablespoons tahini
1 tablespoon olive oil
Juice of half a lemon (about 1 tablespoon)
Pinch of kosher salt

View the full recipe at Orchard Street Kitchen →