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 clove garlic, minced; 1-2 tablespoons water, to thin; Salt, to taste

There’s something about the creamy, tangy combo in this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe that’s just irresistible. Sweet roasted potatoes paired with a zesty tahini drizzle make it feel both fresh and comforting, perfect for anytime you want a salad that truly satisfies.

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 Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe quickly became a go-to in my kitchen because it’s easy yet impresses every time. The flavors come together so effortlessly, and it’s packed with textures and brightness that keep you coming back for more.

Balanced Flavors: Sweet potatoes’ natural sweetness pairs beautifully with tangy feta and the nutty tahini dressing.
Texture Play: Creamy avocado, crunchy toasted pepitas, and peppery arugula make every bite interesting.
Super Simple Assembly: You can roast potatoes ahead and whip up the dressing in minutes, making it a perfect quick lunch or dinner side.
Healthy & Filling: This salad is loaded with good fats, fiber, and protein—great for anyone wanting something nutritious and delicious.

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

Each ingredient in the Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe complements the others perfectly, creating a vibrant and satisfying dish. When shopping, choose ripe, but firm avocados and fresh arugula to keep things bright and tasty.

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: Roasting brings out their natural sweetness and soft texture—the star of the salad.
Tahini Dressing: Adds richness with a hint of nuttiness and brightness; homemade is best for freshness.
Arugula: Its peppery flavor cuts through the richness for balance.
Crumbled Feta Cheese: Tangy and salty, feta adds depth and a creamy bite.
Avocado: Creamy texture that soothes and complements the pepitas’ crunch.
Lemon Wedge: A squeeze wakes up all the flavors and keeps avocado from browning.
Toasted Pepitas: Adds a nutty crunch; toasting intensifies flavor and elevates the salad.
Sea Salt & Freshly Ground Black Pepper: Essential seasonings to enhance all the 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

I love to switch things up with this salad depending on the season or what’s in my fridge. Feel free to make it your own by adding nuts, swapping greens, or playing with the dressing flavors—you’ll have fun making it yours.

Variation: Sometimes I add roasted chickpeas for extra protein and crunch, which turns this salad into a heartier meal.
Dietary Modifications: If you want it vegan, just skip the feta or substitute with a dairy-free cheese or nutritional yeast.
Seasonal Tweaks: In the summer, adding cherry tomatoes or fresh herbs like mint brightens the dish even more.
Make it Spicy: A pinch of chili flakes in the tahini dressing can add a lovely gentle kick.

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

Step 1: Roast the Sweet Potatoes to Perfection

Start by cutting your sweet potatoes into evenly sized cubes so they cook uniformly. I toss them with just a bit of olive oil and a pinch of salt before roasting at 400°F (200°C) for about 25 minutes until tender with crispy edges. Don’t overcrowd the pan—space helps them get that lovely caramelized finish.

Step 2: Whip Up the Creamy Tahini Dressing

The tahini dressing is super simple yet magic-making. I mix tahini with lemon juice, garlic, a splash of water, and a touch of salt, whisking until smooth and silky. Adjust the water to get your desired consistency—thicker for drizzling, thinner if you want more of a salad pour.

Step 3: Assemble the Salad Layers

Lay down a bed of fresh arugula on your serving platter, then drizzle a bit of the tahini dressing over it to lightly coat the greens. Scatter the roasted sweet potatoes over the top, then sprinkle crumbled feta cheese. Next, add the creamy avocado slices—don’t forget to squeeze the lemon wedge over the avocado to keep it fresh and vibrant.

Step 4: Top with Crunch and Seasoning

Drizzle more tahini dressing on top, then sprinkle the toasted pepitas for crunch and texture. Finish with a generous crack of black pepper and sea salt to taste. Serve immediately so everything stays fresh and bright.

Top Tip

Having made this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe several times, I’ve found a few tweaks that help it shine every time. Here’s what I’ve learned:

Roast Evenly: Cutting sweet potatoes into similar-sized chunks ensures they cook evenly without some being mushy and others undercooked.
Dress Just Before Serving: To keep greens from wilting and avocado fresh, add the dressing and lemon right before serving.
Toast Pepitas Fresh: Toast pepitas in a dry skillet for a few minutes just until fragrant; it makes a huge flavor difference.
Room Temperature Ingredients: Let your sweet potatoes cool slightly before assembling, so the avocado doesn’t brown from heat exposure.

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

Garnishes

I usually finish this salad with a sprinkle of extra toasted pepitas and a little fresh parsley or cilantro when I want some green brightness. A light dusting of sumac would be a fantastic tangy addition if you want to experiment.

Side Dishes

This salad is wonderful paired with grilled chicken or fish for a balanced meal, or alongside some warm pita and hummus for a satisfying vegetarian feast. It also works beautifully as a star side at BBQs or potlucks.

Creative Ways to Present

For gatherings, I like serving this salad in a large shallow bowl so everyone can see the layers. Another fun idea is creating individual mason jar salads for grab-and-go lunches—just keep the dressing separate until you’re ready to eat.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and keep the avocado and tahini dressing separate if possible. The sweet potatoes and greens hold up well for about 2 days, but avocado tends to brown, so I either slice fresh or toss with a bit of lemon juice before storing.

Freezing

Since the salad includes fresh avocado and arugula, I don't recommend freezing the assembled dish. However, roasted sweet potatoes freeze beautifully, so roast in bulk and freeze separately for whenever you want to whip this up quickly.

Reheating

Reheat leftover roasted sweet potatoes gently in a skillet or oven to help maintain their texture before adding them back to fresh greens, avocado, and dressing. This way, you keep the components fresh and flavorful.

Frequently Asked Questions:

Can I make the tahini dressing ahead of time?

Absolutely! The tahini dressing actually tastes better after sitting in the fridge for a few hours or overnight as the flavors meld together. Just give it a good stir or shake before using.

How do I keep avocado from browning in the salad?

To keep avocado looking fresh, slice it just before serving and then squeeze fresh lemon juice over it. The acidity slows down the browning process and brightens the flavor at the same time.

Can I substitute arugula with other greens?

Yes! While arugula adds a nice peppery bite, you can swap it with baby spinach, kale, or mixed salad greens depending on your preference. Just keep in mind that some greens might have a milder flavor.

Is this salad suitable for meal prep?

Definitely! You can roast the sweet potatoes and prepare the dressing ahead of time. Just store the avocado and greens separately and assemble everything fresh when you’re ready to eat to keep it fresh and vibrant.

Final Thoughts

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe holds a special place in my kitchen because it strikes that perfect balance between indulgent and nourishing. I hope you’ll enjoy crafting it as much as I do—it’s one of those dishes I find myself coming back to again and again, and I’m sure it’ll be a favorite in your home too!