Name: Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 roasted sweet potatoes; 4 cups arugula; ⅓ cup crumbled feta cheese; 1 avocado, sliced; 1 lemon wedge, for squeezing; 3 tablespoons toasted pepitas; Sea salt, to taste; Freshly ground black pepper, to taste; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 teaspoon maple syrup or honey; 1 garlic clove, minced; Salt and pepper to taste; 2-4 tablespoons water to thin dressing as needed

There’s something irresistibly fresh and satisfying about a bowl bursting with flavors and textures, and this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe hits all the right notes. It’s creamy, tangy, nutty, and just a little bit crunchy - trust me, it’s worth adding to your regular salad rotation.

A wooden bowl filled with a fresh salad shows several layers: the bottom layer is bright green spinach and mixed leafy greens, topped with bright orange roasted sweet potato chunks scattered around evenly, and soft pale green avocado slices placed on top. White crumbly cheese is sprinkled over the salad, along with small pumpkin seeds adding texture. A light creamy dressing is drizzled thinly over the entire salad. Two silver spoons rest on the edge of the bowl. The bowl sits on a white marbled surface with a piece of blue cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe
Top Tip
How to Serve Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe

Why You'll Love This Recipe

Whenever I make this salad, I’m amazed at how a few simple ingredients come together in such a satisfying way. It’s not your average salad—it's hearty enough for a main dish but effortlessly light and bright on the palate.

Balance of flavors: The sweetness of roasted sweet potatoes pairs beautifully with the tangy feta and creamy avocado for a harmonious bite every time.
Easy to prepare: With just a handful of ingredients, this recipe comes together quickly, making it perfect for busy weeknights or impromptu gatherings.
Versatile dressing: The homemade tahini dressing adds a nutty richness that can be used on other salads and dishes, so it’s a double win!
Nutritious and filling: Packed with healthy fats from avocado and pepitas, plus fiber-rich sweet potatoes and fresh arugula, this salad keeps you energized without weighing you down.

The image shows a wooden bowl filled with a fresh salad. The bottom layer is made of green spinach leaves spread evenly. On top, there are slices of light green avocado arranged in a circle. Scattered around the avocado are medium-sized chunks of roasted orange sweet potatoes with a slightly darkened surface. White crumbles of cheese are sprinkled throughout the salad, along with light green pumpkin seeds. A creamy, light-colored dressing is drizzled over the salad. The bowl sits on a white marbled surface, next to a light blue cloth napkin, and a silver spoon and fork rest on the right edge of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how the ingredients for this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe complement each other both in taste and texture. When shopping, pick sweet potatoes that are firm and unblemished for the best roasting results, and choose ripe but firm avocados to hold their shape in the salad.

Flat lay of roasted sweet potato cubes with golden edges, fresh bright green arugula leaves, creamy pale green avocado slices, crumbly white feta cheese, lemon wedge with visible juicy pulp, and scattered toasted pepitas with a rich brown color, all arranged beautifully with a few drops of tahini dressing glistening on the sweet potatoes, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Roasted Sweet Potatoes: Sweet, tender, and slightly caramelized, they provide a warm, hearty base for the salad.
Tahini Dressing: Adds a creamy, nutty, and tangy layer of flavor that ties everything together.
Arugula: Peppery and crisp, arugula offers a fresh contrast to roasted sweet potatoes’ softness.
Crumbled Feta Cheese: Its salty tang brightens the dish and adds a creamy crumble.
Avocado: Creamy and rich, avocado brings a buttery texture that balances the bright and earthy flavors.
Lemon Wedge: A quick squeeze brightens the avocado and lifts all the flavors.
Toasted Pepitas: Nutty, crunchy pumpkin seeds that add texture and a bit of earthy depth.
Sea Salt and Freshly Ground Black Pepper: Essential for seasoning and enhancing all ingredients’ natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe is how easy it is to tweak to suit your taste or what you have on hand. Don’t hesitate to experiment—it’s forgiving and rewarding!

Variation: I’ve swapped arugula for baby spinach or kale and loved the change in texture and flavor when I wanted a milder green.
Protein Boost: Adding grilled chicken or chickpeas turns this salad into a full-on meal that's perfect for lunch.
Nut-Free: If you’re avoiding tahini or nuts, try using a lemony yogurt dressing instead – it still pairs beautifully with the sweet potatoes and avocado.
Seasonal Twist: In cooler months, I add roasted beets or swap pepitas for toasted walnuts to keep things interesting and festive.

Step-by-Step: How I Make Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe

Step 1: Roast Sweet Potatoes to Perfection

Start by roasting your sweet potatoes. I like to peel them first, then cut into even chunks so they cook uniformly. Toss with a little olive oil and sea salt, then spread out on a baking sheet. Roast in a 400°F (200°C) oven for about 25 minutes, turning halfway through, until tender inside and caramelized at the edges. This slow roasting brings out their natural sweetness and adds that irresistible browned flavor you want.

Step 2: Whip Up the Tahini Dressing

While the sweet potatoes roast, mix your tahini dressing. It’s as simple as combining tahini paste with fresh lemon juice, a little garlic, warm water to thin, and a pinch of salt. Whisk it all together until silky smooth. The dressing should be creamy but pourable—if it’s too thick, add more water one teaspoon at a time.

Step 3: Assemble the Salad

On a large serving platter, spread out the arugula and drizzle a little tahini dressing over it to coat lightly. Layer the roasted sweet potatoes and sprinkle with crumbled feta cheese. Add sliced avocado on top and squeeze fresh lemon juice over the avocado to prevent browning and add brightness. Drizzle more tahini dressing across the whole salad, then finish with toasted pepitas for crunch. Season with salt and freshly ground pepper to taste and serve immediately for the best texture contrast.

Top Tip

Having made this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe many times, a few tricks have really helped me nail the perfect balance and texture every time.

Roasting Evenly: Cut your sweet potatoes into uniform pieces for consistent roasting; uneven chunks can lead to some pieces burning while others stay undercooked.
Tahini Smoothing: If your tahini dressing thickens up, don’t despair—warm water mixed in gradually is your best friend to get a creamy, pourable consistency.
Avocado Squeeze: Always squeeze fresh lemon juice on sliced avocado immediately to keep it vibrant green and fresh without turning brown.
Crunch Factor: Toast pepitas just before serving to maximize their crunch and nutty aroma, making your salad pop with contrast.

How to Serve Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe

Garnishes

I like to sprinkle extra toasted pepitas for texture and some finely chopped fresh parsley or cilantro for a fresh herbal note. Sometimes a few chili flakes work wonders if you like a hint of heat—it really wakes up the creamy tahini and sweet potatoes.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or lamb, or you can serve it alongside warm flatbreads or pita for scooping up every last bit of tahini and salad. For a complete vegetarian meal, I like to add a dollop of hummus or roasted eggplant on the side.

Creative Ways to Present

For dinner parties, I’ve arranged this salad in individual bowls layered like a beautiful salad jar—arugula first, then sweet potatoes, then feta and avocado on top. It looks gorgeous and guests love mixing it themselves. You can also fill lettuce cups with this salad for fun handheld bites.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. Keep avocado sliced fresh by adding a little lemon juice before storing. The salad is best eaten chilled or at room temperature rather than cold, so I take it out 15 minutes before serving.

Freezing

This salad isn’t the best candidate for freezing because the avocado and fresh greens lose their texture. I recommend making fresh batches of the salad and dressing when you need them instead.

Reheating

If you want to enjoy warm sweet potatoes, reheat them separately in the oven or microwave before tossing with the salad ingredients. Avoid reheating the whole salad as it can wilt the greens and change the avocado texture.

Frequently Asked Questions:

Can I make the tahini dressing ahead of time?

Absolutely! The tahini dressing keeps well in the fridge for up to 5 days. Just give it a good whisk before using as it may thicken after chilling.

What if I don’t have pepitas?

No worries! You can substitute toastedsunflower seeds, chopped walnuts, or even slivered almonds for pepitas. They’ll all add a nice crunch and nutty flavor.

Can this salad be vegan?

Yes! Simply omit the feta cheese or replace it with crumbled tofu or a vegan cheese alternative to keep the creamy, tangy element in the salad.

How do I prevent avocado from browning in the salad?

Squeeze fresh lemon juice directly on the avocado slices as soon as you cut them and before adding them to the salad. This helps slow browning and keeps the avocado looking fresh.

Final Thoughts

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe has become one of my go-to dishes not just because it’s delicious, but because it’s so effortlessly good for you and endlessly customizable. I hope you’ll give it a try soon—there’s something truly comforting and vibrant about this combination that I think you’ll keep coming back to, just like I do.