Description
The Autumn Harvest Platter Salad with Whipped Ricotta, Tahini-Lemon Drizzle, and Roasted Macadamias is a celebration of fall’s finest ingredients.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 3 medium beets, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ripe avocado, diced
- 1/2 cup ricotta cheese
- 2 tablespoons cream or milk
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 tablespoon chili-infused olive oil (or olive oil + chili flakes)
- 1/4 cup roasted macadamia nuts, roughly chopped
- Pickled red onions, for garnish
- Fresh mint leaves, for garnish
- 1 teaspoon black sesame seeds
Instructions
- Begin by preheating your oven to 400°F (200°C). Toss the cubed sweet potatoes and beets in a mixing bowl with olive oil, ensuring they’re well-coated. Sprinkle with salt and pepper. Spread them out evenly on a lined baking sheet and roast for about 25–30 minutes, or until tender and golden brown.
- In a separate bowl, combine the ricotta cheese with cream or milk. Whip them together until light and fluffy. Set aside.
- Mix tahini and fresh lemon juice in a small bowl. If thick, thin with water for a pourable consistency.
- Spread the roasted sweet potatoes and beets across your serving platter. Add diced avocado and spoon whipped ricotta in dollops across the salad.
- Drizzle the tahini-lemon sauce and chili-infused olive oil over the top. Sprinkle roasted macadamia nuts and black sesame seeds. Garnish with pickled red onions and fresh mint leaves.
Notes
Use fresh, high-quality ingredients for the most flavorful outcome.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 400 kcal
- Sodium: 210 mg
- Protein: 8 g