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Sesame Sweet Potato and Radicchio Salad

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.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 254kcal


  • 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


  • 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.
  • 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.
  • 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.


If making vegan, swap fish sauce for either soy sauce or tamari.


Serving: 1g | Calories: 254kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 630mg | Fiber: 5g | Sugar: 8g