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 recipe tahini dressing

There’s something undeniably satisfying about the mix of creamy, tangy, and nutty flavors in the Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe. It’s a vibrant, wholesome salad that always feels like a little celebration on my plate—perfect for sharing or savoring solo.

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

This salad quickly became one of my go-to’s because it’s both simple and packed with layers of flavor. Every bite balances the earthiness of roasted sweet potatoes with the creaminess of avocado and the tang from feta and tahini dressing—a combo that’s surprisingly addictive!

Perfect Balance: The sweet, creamy, tangy, and nutty flavors work harmoniously together for a satisfying taste experience.
Simple to Make: Using roasted sweet potatoes and a quick tahini dressing, you can whip this up in under an hour.
Versatile for Any Meal: It’s fantastic as a side, a light main lunch, or even a potluck contribution.
Nutritious and Filling: Packed with healthy fats, fiber, and protein to keep you energized.

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

Every ingredient in this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe plays a starring role, bringing unique textures and flavors to this delicious dish. Choosing fresh, high-quality produce makes all the difference.

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 potatoes add natural sweetness and a soft, caramelized texture that forms the salad’s hearty base.
Tahini Dressing: Its creamy, nutty flavor ties the salad together, making each bite unforgettable.
Arugula: This peppery green cuts through the creaminess and sweetness with a refreshing bite.
Feta Cheese: Crumbled feta adds a salty tang that elevates the overall flavor profile.
Avocado: Creamy slices offer richness and a buttery texture that complements the sweet potatoes.
Lemon Wedge: A quick squeeze brightens the avocado and lifts all the flavors.
Toasted Pepitas: These crunchy pumpkin seeds add texture and a hint of earthiness.
Sea Salt & Freshly Ground Black Pepper: Basic seasonings that enhance every ingredient’s natural taste.

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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

While I adore how this salad shines as is, I love encouraging you to make it your own. Play with textures, swap out ingredients, or even make it vegan-friendly by tweaking the feta—it's all about what you enjoy.

Variation: I've tried swapping arugula for baby spinach or kale for a milder or heartier green, and it’s fantastic either way—so don’t be afraid to experiment.
Dietary Modification: To keep it vegan, leave out the feta or use a tangy plant-based cheese alternative, which pairs wonderfully with the creamy tahini dressing.
Seasonal Change: In cooler months, warming the salad just slightly before serving makes it feel cozy and comforting.

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

Step 1: Roast the Sweet Potatoes

Start by preheating your oven and roasting the sweet potatoes until they're tender and caramelized. I like cutting them into evenly sized cubes so they roast uniformly—be sure not to crowd the pan. This not only helps with even cooking but also gives you those slightly crispy edges that add delightful texture. About 25 minutes at 400°F usually does the trick. You’ll know they’re ready when you can easily pierce them with a fork.

Step 2: Prepare the Tahini Dressing

While the sweet potatoes roast, whip up the tahini dressing. This is the magic that takes the salad from good to unforgettable. Combine tahini with lemon juice, a bit of garlic, water to thin it out, and salt. I tweak mine depending on how tangy or thick I want it, so feel free to adjust to taste. Whisk until smooth and creamy—the consistency should be pourable but not watery.

Step 3: Assemble the Salad

On a large platter, spread a bed of fresh arugula and drizzle a little tahini dressing over it so the greens start soaking up flavor. Then, layer on the roasted sweet potatoes and sprinkle over the crumbled feta cheese. Finally, artfully arrange avocado slices on top, giving them a quick squeeze of lemon to keep them fresh and vibrant. Finish with a generous drizzle of more tahini dressing, sprinkle toasted pepitas for crunch, and season with a pinch of sea salt and freshly ground black pepper.

Top Tip

Over the years, I've found a few small tricks that really elevate this salad and help you avoid common pitfalls.

Even Roasting: Cut your sweet potatoes into uniformly sized chunks for even cooking and those perfect caramelized edges.
Dressing Consistency: Add water little by little when whisking tahini dressing so it’s creamy but still pourable; too thick won’t coat the ingredients properly.
Fresh Avocado: Squeeze lemon juice right after slicing to prevent browning and keep that vibrant green color.
Don’t Skip Toasted Pepitas: They add an essential crunch and nutty flavor—toast them gently in a dry pan until golden for best results.

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

Garnishes

I usually finish this salad with a few extra toasted pepitas and a small sprinkle of flaky sea salt. Sometimes I add fresh herbs like cilantro or parsley if I have them on hand—it adds a bright pop that balances the richness beautifully.

Side Dishes

This salad stands strong on its own, but I love pairing it with grilled chicken or a crusty bread to round out the meal, especially on busy weeknights. For a vegetarian feast, serve it alongside lentil soup or a warm grain bowl.

Creative Ways to Present

For dinner parties, I sometimes build this salad in individual mason jars or bowls, layering the ingredients so guests see all those vivid colors. It’s pretty and practical, making serving a breeze. You can also turn it into a vibrant grain bowl by adding quinoa or farro at the bottom.

Make Ahead and Storage

Storing Leftovers

I like to store this salad in an airtight container in the fridge for up to 2 days. To keep avocado from browning, I add it fresh each time I serve leftovers. The salad tastes great cold or at room temperature—perfect for next-day lunches!

Freezing

This salad doesn’t freeze well because of the avocado and dressing, but you can freeze the roasted sweet potatoes separately. Just thaw and reheat them quickly in a hot pan before assembling the salad fresh.

Reheating

If you’re reheating leftovers, warm the sweet potatoes gently in a skillet or microwave, then toss with fresh arugula, dressing, avocado, and feta at serving time for the best texture and flavor.

Frequently Asked Questions:

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

Yes! It’s best to roast the sweet potatoes and prepare the dressing ahead, then assemble the salad just before serving to keep the avocado fresh and greens crisp.

What can I substitute for feta in this recipe?

You can use crumbled goat cheese for a similar tangy creaminess or opt for a vegan cheese alternative if you’re avoiding dairy.

How long does leftover sweet potato salad keep?

Stored properly in an airtight container in the fridge, leftovers last about 2 days. Add avocado fresh when serving to prevent browning.

Can I add protein to this salad?

Absolutely! Grilled chicken, chickpeas, or even toasted nuts like almonds or walnuts make excellent protein additions that complement the flavors well.

Final Thoughts

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe holds a special place in my kitchen routine. It’s the kind of dish that brightens up any day, feels nourishing, and delights the taste buds at the same time. I can’t recommend it enough, whether you’re feeding family, entertaining friends, or simply treating yourself. You’ll love how easy it is to make and how much flavor you get in every bite—give it a try, trust me!