Name: Sweet Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 Roasted Sweet Potatoes; 1 recipe Tahini Dressing; 4 cups arugula; ⅓ cup crumbled feta cheese; 1 avocado, sliced; Lemon wedge, for squeezing; 3 tablespoons toasted pepitas; Sea salt and freshly ground black pepper

Jump to Recipe Print Recipe

This Sweet Potato Salad is a vibrant blend of creamy, roasted sweet potatoes and crisp, fresh veggies. The natural sweetness of the potatoes pairs perfectly with tangy dressing, creating a harmonious balance of flavors. In just 45 minutes, you’ll have a dish that’s both nourishing and indulgent, ideal for any occasion.

Every bite offers a delightful mix of textures—soft, caramelized sweet potatoes, crunchy celery, and tender greens. The zesty dressing adds a bright, refreshing finish, making it a standout side or light meal. Quick to prepare yet packed with wholesome goodness, this salad is a must-try for anyone seeking a flavorful, satisfying dish.

Fresh & Flavorful Ingredients for Sweet Potato Salad

2 Roasted Sweet Potatoes (cut into cubes for easy assembly)
1 recipe Tahini Dressing (store-bought works too, if you’re short on time)
4 cups arugula (substitute with spinach or mixed greens if preferred)
⅓ cup crumbled feta cheese (goat cheese or vegan feta are great alternatives)
1 avocado, sliced (choose ripe but firm avocados for easy slicing)
1 lemon wedge (for a fresh citrus kick)
3 tablespoons toasted pepitas (pumpkin seeds; substitute with sunflower seeds or chopped nuts)
Sea salt and freshly ground black pepper (to taste)

Simple Steps to Assemble Your Sweet Potato Salad

Prepare the Roasted Sweet Potatoes and Tahini Dressing according to their recipes. (Roast sweet potatoes at 400°F for 20-25 minutes until tender and slightly caramelized.)
Assemble the salad base: On a large platter, spread the arugula evenly and drizzle lightly with the Tahini Dressing.
Add the roasted sweet potatoes: Scatter the sweet potato cubes over the arugula.
Sprinkle the feta cheese: Evenly distribute the crumbled feta over the salad.
Layer the avocado slices: Arrange the avocado slices on top and squeeze a little lemon juice over them to prevent browning.
Drizzle with more dressing: Add another generous drizzle of Tahini Dressing for extra flavor.
Top with pepitas: Sprinkle the toasted pepitas over the salad for a crunchy finish.
Season to taste: Finish with a pinch of sea salt and freshly ground black pepper. Serve immediately and enjoy!

Customize Your Sweet Potato Salad

Switch up the flavors by adding roasted chickpeas for extra crunch or swapping feta for goat cheese for a tangier twist. For a nut-free option, replace pepitas with sunflower seeds. You can also add a handful of dried cranberries or pomegranate seeds for a sweet and tart contrast.

Perfect Pairings for Your Salad

This Sweet Potato Salad pairs beautifully with grilled chicken, salmon, or tofu for a heartier meal. Serve it alongside a warm bowl of soup or crusty bread for a cozy lunch. It’s also a great addition to potlucks or picnics—just pack the dressing separately to keep it fresh.

Make-Ahead and Storage Tips

Prep the roasted sweet potatoes and tahini dressing up to 2 days in advance for quicker assembly. Store leftovers in an airtight container in the fridge for up to 2 days—just add avocado and pepitas right before serving to keep them fresh and crunchy.

Time-Saving Hacks

Use pre-washed arugula and pre-toasted pepitas to cut down on prep time. If you’re short on time, roast the sweet potatoes in an air fryer at 400°F for 15-20 minutes instead of using the oven. It’s a game-changer for busy weeknights!

Equipment You’ll Love

A sturdy baking sheet is essential for perfectly roasted sweet potatoes. A high-speed blender or food processor makes whipping up the tahini dressing a breeze. Don’t forget a sharp chef’s knife for slicing avocado and a citrus squeezer for that fresh lemon juice!