This sweet potato salad with avocado is a colorful and tasty dish! Roasted sweet potatoes mix perfectly with creamy avocado and fresh veggies.
Add your favorite dressing for a pop of flavor, and enjoy it as a side or a main dish. I love how filling and nutritious it is—it’s like a hug on a plate! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! Look for firm, unblemished sweet potatoes. If you can’t find them, butternut squash or even regular potatoes can work too, though the flavor will differ.
Avocado: Ripe avocados add creaminess. If yours isn’t ripe yet, you can use canned or frozen avocado for convenience. For something lighter, try diced cucumber or green peas instead.
Arugula or Spinach: I love the peppery taste of arugula, but spinach works beautifully too! If neither is available, try using mixed greens or kale, just massage the kale slightly to make it tender.
Red Onion: This adds a nice crunch and flavor. If you find it too sharp, soak the slices in cold water for a few minutes to mellow the taste. A sweet onion or green onions can be good substitutes too.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes makes them caramelize and enhances their sweetness. Here’s how to get it right:
- Preheat your oven to 400°F (200°C).
- Dice your sweet potatoes evenly so they cook at the same rate.
- Coat with olive oil and season with salt and pepper. This will help them crisp up!
- Spread them out on a baking sheet in a single layer; this allows them to roast, not steam.
- Turn them halfway through roasting for an even golden color.
Keep an eye on them during the last few minutes. When they are fork-tender and lightly browned, they’re perfect for the salad!
Sweet Potato Salad With Avocado
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil (plus extra for roasting)
- Salt and freshly ground black pepper, to taste
- 1 ripe avocado, diced
- 1 cup arugula or baby spinach leaves
- 1/2 red onion, thinly sliced
- 1 teaspoon red chili flakes (adjust to taste)
For the Dressing:
- 1 tablespoon lemon or lime juice (freshly squeezed)
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- 1 teaspoon honey or maple syrup (optional, for dressing)
- 1 tablespoon whole grain or Dijon mustard
- 1 tablespoon apple cider vinegar or balsamic vinegar
How Much Time Will You Need?
This delightful sweet potato salad will take about 10 minutes to prep and approximately 30 minutes to roast the sweet potatoes. After that, you can mix everything together in just a few minutes. In total, expect to spend about 40 minutes from start to finish. Perfect for a quick lunch or a lovely side dish at dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This will get it nice and hot, perfect for roasting our sweet potatoes!
2. Roast the Sweet Potatoes:
In a large mixing bowl, toss the diced sweet potatoes with a tablespoon of olive oil, and season with salt and pepper. Make sure they are well coated! Then, spread the sweet potatoes on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes, turning them halfway through. They should be tender and have a beautiful caramelized color.
3. Prepare the Dressing:
While the sweet potatoes are roasting, you can whip up the dressing! In a small bowl, whisk together the lemon or lime juice, whole grain or Dijon mustard, honey or maple syrup (if using), apple cider vinegar, and a pinch of salt and pepper. If you like a richer dressing, slowly whisk in a little olive oil until well combined.
4. Combine the Salad Ingredients:
Once the sweet potatoes are done roasting, let them cool for a few minutes. In a large bowl, combine the roasted sweet potatoes, thinly sliced red onion, arugula (or spinach), diced avocado, and any chopped fresh herbs you’re using. Gently toss everything together.
5. Dress the Salad:
Drizzle the prepared dressing over the salad and toss gently again to combine everything, being careful not to mash the avocado too much. Season with red chili flakes for a little heat, and add extra salt or pepper if desired.
6. Serve and Enjoy:
Your sweet potato salad is ready to enjoy! Serve it immediately, or if you have time, chill it for about 10-15 minutes in the fridge to let the flavors meld together even more. This salad is a vibrant and tasty addition to any meal!
Can I Use Different Greens in This Salad?
Absolutely! While arugula and spinach are great choices, you can also use kale, mixed greens, or even romaine. Just make sure to massage kale a bit to soften it if you choose that option.
How Can I Keep the Avocado From Browning?
To minimize browning, use a ripe avocado and add it just before serving. You can also toss the diced avocado with a splash of lemon or lime juice, which helps keep it fresh longer.
Can I Make This Salad in Advance?
Yes! You can roast the sweet potatoes a day ahead and prepare the dressing separately. Just combine everything shortly before serving to keep the avocado and greens fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. You may want to keep the dressing separate to prevent the greens from wilting. When ready to eat, add more fresh avocado for the best flavor!