Sweet Potato Salad
If you’re looking for a dish that’s not only packed with flavor but also loaded with nutrients, this Sweet Potato Avocado Salad is the way to go. It combines roasted sweet potatoes with creamy avocado and baby arugula and works well as a side or a meatless main dish. Roasting the sweet potatoes brings out their natural sweetness and gives them a slightly caramelized exterior that contrasts beautifully with the avocado. To enhance their flavor, I toss the sweet potatoes in olive oil, salt, and paprika before roasting. Great for lunch or a light dinner. For more hearty salads, try my Avocado Quinoa Salad, Kale Salad or Green Goddess Potato Salad with baby red potatoes.
How to Make Sweet Potato Salad
Roast the sweet potatoes, make the dressing, and toss everything together for this easy sweet potato avocado salad recipe. The recipe card at the bottom has the complete instructions.
Nutritious: Sweet potatoes, arugula, and avocado are all packed with fiber, vitamins, and minerals, making this colorful salad an excellent way to get your daily dose of veggies. Easy to Prepare: It’s quick and simple to make and perfect for meal prep, ensuring you have a delicious option ready whenever you’re hungry. Dietary Restrictions: It’s high-fiber, vegetarian, vegan, gluten- free, Weight Watchers-friendly, dairy-free, and anti-inflammatory.
If you make this healthy sweet potato salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! This salad combines nutrient-rich vegetables with an apple cider vinaigrette, here’s the ingredients: (See the complete recipe with measurements in the recipe card below.)
Sweet Potatoes: Peel and chop sweet potatoes into small cubes. Olive Oil: Coat the potatoes in olive oil before roasting them. Seasoning: Sweet paprika, garlic powder, kosher salt, black pepper Red Onion adds a little crunch. Arugula: Peppery arugula complements the sweetness of the potatoes. Avocado adds a creamy texture and heart-healthy fats. Sweet Potato Salad Dressing: Olive oil, apple cider vinegar, honey, salt, cumin
Variations
Potatoes: Substitute butternut squash. Onions: Replace red onions with shallots or scallions. Greens: Swap arugula with spinach. Paprika: Smoked paprika will also work if you don’t have sweet. Vinegar: Sub white wine vinegar or red wine vinegar. Sweetener: Use maple syrup or agave instead of honey. Cheese: Add goat or feta cheese.
Serving Suggestions
Sweet potato avocado salad is perfect for a light lunch, barbecue, or a side dish with grilled meats or roasted chicken. If you’re serving it at a party or want another side to round out your meal, cornbread muffins, veggie kabobs, or broccoli salad would be good options.
Storage
Meal Prep: This salad holds up well as leftovers, making it great for meal prep. Just be sure to add the avocado right before serving to prevent it from browning. Refrigerator: Store it in an airtight container for 3 days. Eat it cold or let it sit on the counter for 30 minutes to come to room temperature.
More Sweet Potato Recipes You’ll Love
Sweet Potato Casserole with Marshmallows Roasted Sweet Potatoes Mashed Sweet Potatoes Baked Sweet Potatoes Roasted Sweet Potato Black Bean Bowls
