you have to try it! This has become a go to, and I started adding on! I can’t wait to hear the response. Would make this weekly! Terrific new salad dressing to add to my repertoire—thank you, Deb. but I use this recipe analysis tool when I want to check information. OMG!! Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Use a spoon to remove avocado slices in sections and fan them out over the tray. Definitely a keeper. Thinking about using this salad for our taco night at the next family reunion. If the pepitas were sizzled, then stored in the oil for a day or so, would they lose their magic? “we didn’t see why they should have all the fun”. Also, feta, because that’s what I had. I am sharing recipe with our 3 adult vegetarian grandchildren who have enjoyed many of your wonderful recipes from me. Please ignore the above comment on Joseph Sampson Death. Will definitely make again. Also a strong qualifier for ‘put an egg on it’! I followed the recipe exactly, but left off the scallions and cilantro because I didn’t have them. Four years ago: Belgian Brownie Cakelets, Broccoli Melts, and White Russian I made this. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.—Marie Rizzio, Interlochen, Michigan, Sweet Potato Salad with Orange Dressing Recipe photo by Taste of Home. Tonight I made it with grilled winter squash (ironic since it’s still summer but it’s what I had on hand) and corn, red onion and kidney beans. Of course that will not hold up well if you have any leftover but do not think that is going to be an issue with this salad. I’m very much looking forward to making this. It was a great meal we had with a side salad. Brought to a neighborhood gathering and put the cheese on half to satisfy our vegan. Sigh…I dream of it. Maybe these crisp lentils from Paul Kahan – posted at Splendid Table. If anyone is looking to make it a little more “hearty” of a meal, I would recommend making it with “green rice” where you blend a jalapeno, shallot, spinach, and veggie broth together and make either white or brown rice with that broth. Thank you SO MUCH Deb, I’m trying to lower my cholesterol and recipes like this make it so much easier to stick to my healthy eating with joy instead of pain. This was so yummy! So easy, so good. A few more details: I cut the potatoes into 1/4-inch half-moons so they were leafy but not so thin that they’d fall apart. My favorite sweet potato salad is the warm butternut squash and chickpea salad with tahini dressing, from this site, made with sweet potatoes no instead of squash! My first mistake was letting the sunflower seeds toast too long! I made it without the cheese but did not feel that it was lacking. I’ve been craving this for ages and finally made it . Just perfect. Whole family loved it. I made this with some leftover sweet potatoes today. Making tonite and serving over a bed of faro (I have three bags of it- long story) Thanks so much for the helping hand during the Covid-19 home hang! I’m not keen on beans so substituted chickpeas instead and used pomegranate seeds rather than citrus- same flavour pretty much but a prettier colour and they were already in my fridge! I mean, really, when you only put good stuff in (sweet potatoes, avocado, etc.) Yum! Amazing to me that the shape of the potatoes actually makes them taste better in this recipe. It might have been the best version yet! Drain and rinse your black beans. And give the kids bread. Anything with sweet potatoes and avocado would be good in my book. If you’d like more heat, paper-thin slices of a hot pepper such as a jalapeno or serrano would be a great addition here. The results surprised me. Thanks. I used fat free feta cheese and it was perfect. Warming them in olive oil gets them extra-crisp and perfumes the oil with a deeply nutty flavor. It was the best, Thanks! I am now obsessed with thinking of ways to use the pepitas/oil/lime dressing. Thanks! Bring to a boil. You can skip it or use another herb you’d like here. Sooo good. Just made this and it might not last until dinner tonight! And healthy. You know, if I don’t call this a salad, my husband would eat it!! Had more that night and the next morning it was great with a Fried egg on it!! The first time I made it I used almonds as I did not have pepitas. Taste of Home is America's #1 cooking magazine. Super easy to follow and quick. Leave halves in their skin and cut avocado into thin slices, not cutting through the skin. I bet it would work great with grilled corn too. I am going for the cooking angle and using this site extensively!!! And I wanted crunch, interest, and acidity, without having a bunch of extra hurdles to get them. I adore this salad. I couldn’t find cotija easily, but have ready access to halloumi. There were only two of us eating, so I only used half the avo and will use the other half tomorrow when we finish this up. The pepitas should keep fine in the oil, although it’s nice to spoon it over warm. So this will be dinner tonight. Will make this again for sure. This is SO GOOD. Still turned out so good. Thank you! My favorite sweet potato salad is actually your warm butternut squash and chickpea salad with tahini dressing, made with sweet potatoes instead of the squash!! I put the sweet potato mixture on top of a plate of mixed greens, because I was craving them. thanks for helping to get some vegetables into my family and me! So good! I’ve printed out copies already to hand around with samples. Heat pan over high heat. My husband prefers the roasted sweet potato and chickpea sheet pan dinner because he likes chickpeas over black beans. Will definitely be making this again and again. I ate three bowls of it. It made a delicious supper, served over arugula. While they roast in the oven, you do a few simple things: drain and rinse a can of black beans, chop some scallions and cilantro, halve a couple limes and an avocado and then we’re going to make a warm but deconstructed dressing. Yum! Yummy. Try kabocha or red kuri instead of butternut! This was delicious! This was delicious and not a recipe I would typically make. This will become a standby. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Any suggestions for a substitute for the pepitas? I am attracted to orange colours too. Really liked the lime juice on top. My fiance loved it too – he called it sweet potato nachos! In any case, a less cavalier approach to this topic in your blog would be desirable. Coat a large baking sheet with 1 tablespoon of the olive oil. Finish it with salt, pepper, and lime juice and scoop it right onto your plate. I love your recipes!! More than the sum of its parts! Delicious! @bsm595 how about ramen noodles? It would fit the Southwest feel of the dish. Made this for dinner tonight and it was a hit. Ive made it without the cheese and avocado and it is still delicious. Thanks for what looks like another winner! My raw pumpkin seeds started to pop right away in the oil, so I will lightly toast them dry before adding the oil next time. We made this last night. Delicious! I am dying laughing at your veggie-adverse vegetarian. What a lovely made! I will definitely make this again. I’ve saved so many of your recipes and just salivated over the photos instead of making. It’s the perfect amount of heat for me. Else, maybe cashews? so good! This will be a go to recipe. I didn’t have pepitas so I used pistachios, which tasted fine to me. Glad, there are leftovers for today’s office lunch. Simple and delicious. Tonight’s dinner for me,.did not share with hubby..rest for lunch tomorrow..if it can survive... Three years ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes and Pomegranate Grapefruit Paloma Two years ago: Quick, Essential Stovetop Mac-and-Cheese I would recommend buying them in the snack aisle to keep it quick & simple, but I think Deb has a recipe for successfully oven roasting and crisping up chickpeas somewhere on this site. It was absolutely delicious. What more could anyone want? This is like having Thanksgiving in a bowl. Mom of three, including a rather small infant here: What if I did this with frozen cubed sweet potatoes-?!