Sweet Potato Salad

This Sweet Potato Salad brings together the natural sweetness of roasted sweet potatoes with creamy avocado, tangy feta, and crisp greens. Topped with crunchy pepitas and drizzled in a rich tahini dressing, it’s a vibrant and satisfying dish I enjoy as a side or even as a light main course.

Why I Love This Recipe

I love how this salad balances flavors and textures—it’s sweet, savory, creamy, and crunchy all in one bite. The roasted sweet potatoes give it warmth and heartiness, while the avocado and tahini dressing add creaminess. It’s easy to put together, nourishing, and perfect for everything from weeknight dinners to potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes
• Arugula or baby spinach
• Feta cheese
• Avocado
• Pepitas (pumpkin seeds)
• Olive oil
• Salt and pepper
• Tahini
• Lemon juice
• Maple syrup or honey
• Garlic
• Water

Directions

1. Roast the sweet potatoes: I peel and dice the sweet potatoes into bite-sized chunks, then toss them with olive oil, salt, and pepper. I roast them at 400°F (200°C) for about 25 minutes, flipping halfway through, until they’re golden and tender.
2. Make the dressing: In a bowl, I whisk together tahini, lemon juice, a touch of maple syrup, olive oil, minced garlic, and water until smooth. I season it with a little salt to taste.
3. Toast the pepitas: In a dry pan over medium heat, I toast the pepitas for 2–3 minutes until they’re golden and start to pop, then set them aside to cool.
4. Assemble the salad: I lay down a bed of arugula, then add the roasted sweet potatoes, sliced avocado, and crumbled feta. I sprinkle the toasted pepitas over the top.
5. Dress and toss: Right before serving, I drizzle the tahini dressing over the salad and gently toss everything together.

Servings and Timing

• Servings: Serves 4
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• I sometimes swap arugula for kale or spinach if I want something milder.
• To make it vegan, I skip the feta or use a dairy-free version.
• For more protein, I add cooked quinoa or chickpeas.
• I love changing up the seeds too—sunflower seeds or chopped almonds work great in place of pepitas.
• A balsamic vinaigrette also works well instead of the tahini dressing for a completely different flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To keep the salad fresh, I wait to add the avocado and dressing until right before serving. This salad isn’t ideal for reheating since the greens and avocado don’t hold up well when warmed—so I enjoy it chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often roast the sweet potatoes and prep the dressing in advance. I store them separately and assemble the salad just before serving.

What if I don’t have tahini?

If I don’t have tahini, I substitute it with almond or cashew butter for a similar creamy texture with a slightly different flavor.

How do I keep the avocado from browning?

I add the avocado right before serving, and if I need to prep it ahead, I toss it with a little lemon juice to slow the browning.

Can I serve this warm?

Absolutely—I sometimes serve the salad while the sweet potatoes are still warm for a cozy twist. It makes the feta a bit melty and extra delicious.

Is this salad gluten-free?

Yes, this sweet potato salad is naturally gluten-free, as long as all the packaged ingredients (like tahini or feta) are certified gluten-free.

Conclusion

This Sweet Potato Salad is one of my go-to recipes for a fresh, filling, and flavorful dish. Whether I’m looking for a quick lunch, a colorful side dish, or something to bring to a gathering, it always hits the mark. It’s easy to customize, nutrient-packed, and just plain delicious.