Flavorful Sweet Potato Salad

Sweet potato salad has become my go-to side dish for summer gatherings. There’s something about the combination of roasted sweet potatoes and fresh ingredients that just works so well together. I started making this recipe a few years ago when I was looking for something different to bring to our neighborhood potlucks, and now it’s the dish everyone asks me to make.

What I really like about this sweet potato salad is how simple it is to put together. You can prep most of it while the potatoes are roasting in the oven, and it tastes even better when it’s made ahead of time. Plus, it’s a nice change from regular potato salad that shows up at every cookout. I often make a double batch – one for the party and one for my family to enjoy at home.

You can serve it warm, room temperature, or cold – it’s good any way you choose. And if you’re wondering whether sweet potatoes really work in a salad, trust me on this one. Even the picky eaters in my family come back for seconds.

What Kind of Sweet Potatoes Should I Use?

For this salad, you’ll want to look for the orange-fleshed sweet potatoes (sometimes labeled as “yams” in U.S. grocery stores), which become naturally sweet and creamy when roasted. The most common varieties you’ll find are Jewel or Garnet sweet potatoes, and either one will work perfectly in this recipe. Try to pick sweet potatoes that are similar in size so they’ll cook evenly, and look for ones that feel firm and heavy for their size, with smooth, unblemished skin. If you’re shopping ahead, sweet potatoes can last up to two weeks when stored in a cool, dark place – just avoid keeping them in the refrigerator as this can affect their taste and texture.

Options for Substitutions

This fresh salad recipe is super adaptable and you can make several easy swaps:

• Sweet potatoes: If you’re not a sweet potato fan, butternut squash or regular potatoes work great here. Just adjust roasting time accordingly – butternut squash takes about the same time, while regular potatoes might need an extra 5-10 minutes.
• Tahini dressing: No tahini? Try using a Greek yogurt-based dressing, or make a simple vinaigrette with olive oil and lemon juice. You could also use hummus thinned out with a bit of olive oil and lemon juice.
• Arugula: Any leafy green works well here – try baby spinach, mixed greens, or kale (just massage it first with a bit of olive oil if using kale).
• Feta cheese: Goat cheese makes a great substitute, or try crumbled blue cheese if you like stronger flavors. For a dairy-free version, try adding extra avocado or some marinated chickpeas.
• Pumpkin seeds: Sunflower seeds, chopped almonds, or pecans can easily replace pumpkin seeds. Just make sure they’re toasted for the best flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making sweet potato salad is getting the texture of the roasted sweet potatoes just right – they should be tender but not mushy, so make sure to cut them into even-sized chunks and roast at 400°F for about 25-30 minutes, flipping halfway through.

Timing is crucial with this salad – adding the avocado too early can lead to browning, so it’s best to slice and add it just before serving, along with a squeeze of fresh lemon juice to keep it fresh.

To maintain the perfect balance of textures, avoid overdressing the arugula – start with less tahini dressing than you think you need and add more gradually, as too much dressing will make the greens wilt quickly.

For the best flavor combination, make sure your sweet potatoes have cooled to room temperature before assembling the salad, as hot potatoes will melt the feta cheese and wilt the arugula leaves too quickly.

What to Serve With Sweet Potato Salad?

This hearty sweet potato salad works really well as part of a bigger spread or as a complete meal on its own. For a filling dinner, try serving it alongside some grilled chicken or a piece of baked salmon – the tahini dressing tastes great with both! If you’re hosting a barbecue, this salad pairs perfectly with burgers, grilled portobello mushrooms, or even simple turkey sandwiches. When I make this for lunch, I often add a piece of crusty whole grain bread on the side to help soak up any extra dressing and make the meal more filling.

Storage Instructions

Keep Fresh: This sweet potato salad is best enjoyed right after assembly, but if you need to store it, keep the components separate. Place the roasted sweet potatoes in an airtight container in the fridge for up to 4 days. Store the tahini dressing separately in a jar for up to 5 days.

Prep Ahead: Want to save time? Roast the sweet potatoes and make the tahini dressing up to 3 days in advance. When you’re ready to eat, just warm up the potatoes slightly and toss everything together with fresh arugula, avocado, and other toppings.

Assembly Tips: If you’re packing this for lunch, layer the ingredients strategically – put the dressing at the bottom of your container, followed by sweet potatoes, then feta and seeds. Add the arugula and avocado just before eating to keep everything fresh and crisp.

Preparation Time	20-30 minutes
Cooking Time	30-45 minutes
Total Time	50-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 60-70 g

Ingredients

• 2 roasted sweet potatoes
• 1 batch tahini dressing
• 4 cups fresh arugula
• 1/3 cup feta cheese, crumbled
• 1 sliced avocado
• Lemon wedge for squeezing
• 3 tablespoons roasted pumpkin seeds
• Pinch of sea salt
• Fresh ground black pepper

Step 1: Prepare the Roasted Sweet Potatoes

Begin by roasting your sweet potatoes according to your preferred recipe.

Ensure they are tender and have a nice roasted exterior.

Once cooked, set them aside to cool slightly.

Step 2: Make the Tahini Dressing

Prepare your tahini dressing by mixing tahini with your choice of ingredients such as lemon juice, garlic, olive oil, water, and any additional seasonings.

Whisk until smooth and creamy.

Adjust the consistency by adding water if necessary, until it reaches your desired consistency.

Step 3: Assemble the Salad Base

On a large platter, arrange a bed of fresh arugula to create the base of your salad.

This provides a peppery flavor and a fresh, crisp contrast to the other elements of your salad.

Step 4: Add Sweet Potatoes and Feta

Scatter the roasted sweet potatoes over the arugula.

Follow with crumbles of feta cheese for a salty, creamy component.

This combination adds both texture and flavor depth to the salad.

Step 5: Add Avocado and Lemon Juice

Carefully slice your avocado and place the slices on top of the salad.

Squeeze a little fresh lemon juice over the avocado to enhance its flavor and prevent browning, which adds brightness and a hint of acidity.

Step 6: Finish with Dressing and Pepitas

Drizzle the assembled salad with a generous amount of the tahini dressing.

Sprinkle pepitas over the top for added crunch and a nutty flavor.

Finally, season the salad with salt and pepper to taste, ensuring the flavors are balanced and vibrant.

Step 7: Serve and Enjoy

Once assembled, serve the salad immediately for the best texture and flavor.

Drizzle any additional dressing as desired just before serving.

Enjoy your nutritious, vibrant salad!