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 fresh lemon juice; 1 tablespoon olive oil; 1 tablespoon water; 1 teaspoon maple syrup or honey; 1 small garlic clove, minced; Salt, to taste; Freshly ground black pepper, to taste

The moment you dig into this vibrant, creamy Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe, you’ll be hooked. It’s that perfect blend of roasted sweetness, tangy feta, and luscious avocado all tied together with a nutty tahini dressing that feels like a hug for your taste buds.

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

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe is one of those dishes I keep coming back to, especially when I want something hearty yet refreshing. The balance of textures and flavors is just so delicious and unexpected that it brightens up any meal.

Sweet and Savory Harmony: The roasted sweet potatoes bring natural sweetness that pairs perfectly with salty, tangy feta cheese.
Creamy without Mayonnaise: The tahini dressing offers a rich, nutty creaminess that’s dairy-free yet complements the feta beautifully.
Fresh and Buttery: Avocado slices add a luscious texture that makes every bite feel indulgent but healthy.
Easy to Customize: You can easily add your favorite greens or nuts, making it adaptable to whatever you have on hand.

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

When I shop for this salad, I focus on freshness and quality. The combination of arugula’s peppery bite and sweet roasted potatoes makes every forkful exciting. Here’s why each ingredient makes this salad sing.

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: Slightly caramelized edges add sweetness and a tender bite that contrasts beautifully with crisp greens.
Tahini Dressing: This creamy, nutty sauce is the magic binding element, offering richness that’s both tangy and smooth.
Arugula: Its peppery flavor provides a fresh, vibrant base that cuts through the rich dressing and cheese.
Feta Cheese: Crumbled feta brings salty tanginess that brightens the earthy sweet potatoes perfectly.
Avocado: Adds buttery texture and healthy fats, making the salad satisfyingly creamy.
Lemon Wedge: A quick squeeze brightens the avocado and elevates all the flavors.
Toasted Pepitas: These add crunch and a subtle nutty flavor, plus a bit of protein to the mix.
Sea Salt & Freshly Ground Black Pepper: Essential for seasoning and bringing all flavors to life.

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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

Feel free to make this salad your own. I often swap arugula for baby spinach or add fresh herbs like mint or parsley for a twist. It’s your canvas—play with what you love and what’s in season.

Variation: Once, I added roasted chickpeas on top for extra crunch and protein—it turned out fantastic as a heartier meal.
Dietary tweak: If you want it vegan, you can skip the feta or use a dairy-free alternative, and it’s still a winner.
Seasonal swap: In winter, swapping pepitas for walnuts or pecans gives a cozy twist.

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

Step 1: Roast Your Sweet Potatoes to Sweet Perfection

Start by roasting sweet potatoes until they’re tender and slightly caramelized. I like cutting them into cubes so they cook evenly—about 25 minutes at 425°F (220°C) does the trick. Keep an eye on them so they don’t burn, but you want that golden, roasted flavor that makes this salad special.

Step 2: Whip Up the Tahini Dressing

While the potatoes roast, mix up the tahini dressing. It’s as simple as stirring tahini with lemon juice, garlic, a little water, and salt until smooth. The trick is to add water slowly so you get a creamy, pourable consistency—this dressing ties all the flavors together beautifully.

Step 3: Assemble the Salad Layers

On a large platter or bowl, layer your arugula and drizzle a little tahini dressing over the greens first. Then, scatter the roasted sweet potatoes and sprinkle on the crumbled feta. The contrast of colors here always makes me smile—it’s almost too pretty to eat.

Step 4: Add Avocado and Pepitas

Top the salad with buttery avocado slices, then squeeze a fresh lemon wedge over them to keep their color bright and add an extra zing. Finally, drizzle more tahini dressing and sprinkle toasted pepitas for that satisfying crunch. Finish with salt and freshly ground black pepper to taste, and you’re ready to serve.

Top Tip

Based on my experience making this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe multiple times, these tips make the process smoother and the result tastier.

Perfect Roasting: Cut the sweet potatoes evenly and roast at a high temperature for caramelization, but don’t overcrowd the pan to avoid steaming.
Dressing Balance: Add water to tahini dressing gradually to get just the right thickness—it should coat without overpowering.
Avocado Timing: Add avocado right before serving to keep it fresh and green, and don’t skip the lemon juice to prevent browning.
Season Last: Season with salt and pepper at the end because some ingredients (like feta) are already salty.

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

Garnishes

I love sprinkling extra toasted pepitas on top—they add just the right crunch. Sometimes I also toss in a few fresh herbs like cilantro or parsley for brightness. A sprinkle of chili flakes works wonders if you want a little heat.

Side Dishes

Pairing this salad with grilled chicken or salmon makes a wonderful balanced meal. For a vegetarian option, some warm pita bread or a side of hummus rounds it out perfectly.

Creative Ways to Present

For gatherings, I’ve served this salad layered in a glass trifle bowl so the colors show through, which always impresses guests. Or build individual salads in jars for a pretty lunchbox surprise.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to two days. I store the avocado slices separately or add them fresh when serving again to avoid browning and mushiness.

Freezing

This salad isn’t the best candidate for freezing because avocado and tahini dressing textures change, but you can freeze the roasted sweet potatoes alone for up to three months.

Reheating

Reheat leftover sweet potatoes gently in a pan or microwave, then toss with fresh arugula, feta, and a newly made tahini dressing to revive the flavors and textures.

Frequently Asked Questions:

Can I make the tahini dressing ahead of time?

Absolutely! The tahini dressing can be made up to 3 days in advance and stored in the fridge. Just give it a good stir before using, as it might thicken or separate slightly.

What type of sweet potatoes work best?

I recommend medium-sized orange-fleshed sweet potatoes because they roast evenly and have a naturally sweet, creamy texture that complements the other salad ingredients well.

Can I use a different cheese instead of feta?

Yes! While feta adds a lovely salty tang, you can substitute it with goat cheese for creaminess or even a firm cotija cheese if you want a different flavor profile.

How do I keep avocado from browning in the salad?

The key is to add avocado slices right before serving and give them a squeeze of fresh lemon juice. Storing them separately until ready to eat also helps keep that beautiful green color.

Final Thoughts

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe has become one of my absolute favorites because it feels both nourishing and indulgent without any fuss. I hope when you try it you’ll enjoy the layers of flavor and texture as much as I do—it’s the kind of salad that keeps you coming back for another forkful!