Name: Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
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 garlic clove, minced; 1 tablespoon water (adjust for desired consistency); Salt and pepper, to taste

There’s something irresistibly fresh and satisfying about this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe. The creamy avocado, salty feta, and nutty tahini come together over sweet roasted potatoes for a salad that’s anything but basic.

The dish is a salad served in a wooden bowl on a white marbled surface, with two silver spoons resting inside. The salad has a base layer of fresh leafy greens in dark and bright green shades. On top of the greens, there are medium-sized orange roasted sweet potato chunks scattered around. Slices of light green avocado are placed evenly throughout the salad. White crumbly cheese is sprinkled on top, adding contrast. Small green pumpkin seeds are scattered over the salad for texture. There is a light drizzle of dressing visible on the top layers. 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

Honestly, this sweet potato salad has become a go-to crowd-pleaser in my kitchen. It’s vibrant, easy to throw together, and feels indulgent without being heavy. You’ll want to keep this one in your rotation it’s that good.

Perfect balance of flavors: Sweet, salty, creamy, and tangy all in every bite.
Minimal effort: Uses simple, wholesome ingredients and comes together quickly once potatoes are roasted.
Healthy and filling: Loaded with nutrient-rich veggies, healthy fats, and protein from the feta.
Flexible and fresh: Easily adaptable with your favorite greens or nuts for variety.

A wooden bowl filled with a salad made of several layers: the bottom layer is fresh green spinach leaves, followed by thick slices of light green avocado placed evenly on top. Scattered over the avocado are bright orange roasted sweet potato chunks with slightly charred edges. White crumbled cheese is sprinkled across the salad, and small green pumpkin seeds are spread evenly over the top. There are two silver spoons resting on the right side inside the bowl, and a small bowl with creamy dressing and a wooden spoon is in the upper right corner on a white marbled surface with a gray cloth on the bottom left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad combines creamy textures, earthy sweetness, and bright, peppery greens. Here’s why each ingredient is a star in the mix and some shopping tips to make it even better at home.

Flat lay of roasted sweet potato cubes with golden edges, fresh bright green arugula leaves, creamy pale green avocado slices, crumbled white feta cheese, a wedge of fresh yellow lemon, and scattered toasted pepitas with their rich brown color, all arranged thoughtfully with dollops of smooth tahini dressing drizzled artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Roasted Sweet Potatoes: Roasting brings out their natural sweetness and gives a tender texture that holds up well in salad form.
Tahini Dressing: Adds a rich, nutty creaminess that binds the salad elements perfectly without overpowering.
Arugula: Peppery and fresh, it cuts through the richness and adds a lovely bite.
Feta Cheese: Salty and crumbly for contrast; opt for a good-quality feta for real flavor punch.
Avocado: Creamy smoothness that enhances mouthfeel and balances savory with buttery delight.
Lemon Wedge: A quick squeeze brightens flavors and refreshes the palate.
Toasted Pepitas: For added crunch and a subtle nutty complexity.
Sea Salt & Freshly Ground Black Pepper: Essential seasonings to tie all the ingredients together beautifully.

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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

I love making this salad as-is, but it’s very forgiving and invites experimentation. Feel free to swap greens or add whatever nuts and seeds you have on hand. Some days I throw in fresh herbs for extra brightness.

Variation: I once tossed in some roasted chickpeas to make it heartier for lunch—delicious added protein and texture!
Seasonal Twist: Try swapping arugula for baby spinach or kale in colder months for a seasonal change.
Dietary Swap: Use vegan feta or omit cheese for a dairy-free version; the tahini dressing keeps the creaminess going strong.

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

Step 1: Roast Your Sweet Potatoes Perfectly

Start by peeling (or scrubbing well) your sweet potatoes and cutting them into roughly 1-inch cubes. Roast in a preheated oven at 400°F (200°C) for about 25 minutes or until tender and golden. I like tossing them with a drizzle of olive oil and a pinch of salt before roasting for extra flavor—just don’t overcrowd the pan so they crisp nicely.

Step 2: Whip Up the Creamy Tahini Dressing

While the sweet potatoes roast, mix your tahini dressing ingredients. I like to incorporate lemon juice, garlic, a touch of maple syrup or honey, and water to thin it to a pourable consistency. Adjust the thickness to your liking—thinner makes it a lovely drizzle, thicker makes it more of a dip or coating.

Step 3: Assemble the Salad

On a large serving platter or bowl, spread out a bed of fresh arugula. Drizzle a little tahini dressing over the greens and toss gently so leaves are lightly coated. Then pile on the roasted sweet potatoes and sprinkle crumbled feta all over. Add sliced avocado on top and give it a quick squeeze of lemon to keep the avocado bright and fresh.

Step 4: The Finishing Touches

Drizzle the remaining tahini dressing over everything. Finish with toasted pepitas for crunch and season with sea salt and freshly ground black pepper to taste. Give it a gentle toss right before serving, and you’re ready to dig in!

Top Tip

This recipe shines brightest with a few small details I learned after some trial and error, so here’s what helps me get it just right every time.

Roasting Evenly: Cut sweet potato cubes size-uniformly so they cook evenly and get nice, caramelized edges.
Keep Avocado Fresh: Add lemon juice right after slicing avocado to avoid browning and keep the colors vibrant.
Dressing Consistency: Thin your tahini dressing with water gradually; too thick makes it clumpy and too thin waters down flavor.
Season Last: Wait until after assembling to season with salt and pepper so you can adjust perfectly to your taste.

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

Garnishes

I often like adding a sprinkle of extra toasted pepitas or even some lightly toasted pine nuts for a different crunch. Sometimes a pinch of za’atar or sumac takes this salad to the next level with a subtle, exotic hint.

Side Dishes

This salad plays beautifully alongside grilled chicken or fish for a light meal. It also pairs well with warm pita and hummus as part of a casual Mediterranean spread.

Creative Ways to Present

For special occasions, I like layering the salad in a large glass bowl to showcase the colors or serving it atop individual plates with avocado slices fanned out like petals. It always impresses guests with minimal fuss.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store the salad unloved with avocado separately wrapped to prevent browning. Keep dressing in a jar and toss fresh before serving again the next day.

Freezing

I haven’t had much luck freezing this salad due to the avocado and fresh greens, but you could freeze roasted sweet potatoes separately if you want to prep ahead.

Reheating

Warm leftovers gently in the microwave or stovetop, then add avocado fresh and toss with dressing—the salad tastes almost freshly made this way.

Frequently Asked Questions:

Can I make this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe ahead of time?

Absolutely! Roast the sweet potatoes and prepare the dressing beforehand. Store them separately, and assemble the salad with fresh arugula and avocado just before serving to keep everything vibrant and fresh.

What can I substitute if I don’t have tahini for the dressing?

You can swap tahini for almond butter or peanut butter as an alternative creamy base. Just adjust the lemon juice and garlic to balance the flavors. Another option is a simple lemon vinaigrette with olive oil, but it won’t have the same nutty depth.

Is this salad suitable for vegans?

To make the salad vegan, simply omit the feta or use a plant-based feta substitute. The tahini dressing is already vegan, and the roasted sweet potatoes and avocado keep the salad satisfying and creamy.

How do I prevent the avocado from browning in the salad?

Squeeze fresh lemon juice over the sliced avocado immediately before assembling the salad. Acid from the lemon slows oxidation and keeps the avocado looking fresh and appetizing. Also, add avocado just before serving rather than mixing it in too early.

Final Thoughts

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe really feels like a little celebration in a bowl each time I make it. It’s one of those dishes that’s both comforting and refreshing, perfect for casual dinners or to impress guests without fuss. I hope you find that same joy in it—you’re going to love how effortlessly delicious it comes together!