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 recipe tahini dressing

There’s something about the combination of creamy avocado, tangy feta, and nutty tahini dressing that makes this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe incredibly satisfying—and honestly, it’s now a favorite in my kitchen. The warmth of roasted sweet potatoes paired with peppery arugula just sings on the palate.

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 salad feels light but filling, perfect for any season. I adore how the textures and flavors play off each other—it’s bright from lemon, creamy from avocado and feta, and rich with tahini dressing. Plus, it comes together in under an hour, which is a win for busy days.

Comforting yet fresh: Roasted sweet potatoes add a warm, naturally sweet base that’s so comforting.
Flavor balance: Tangy feta and creamy avocado beautifully contrast with the nutty tahini dressing for a complex taste.
Simple to assemble: You can prep the components ahead, making it easy to throw together when you’re ready to eat.
Nutty crunch: Toasted pepitas give just the right crunch and an extra layer of flavor.

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

Each ingredient here has a job, working together to create a salad that’s flavorful, texturally interesting, and visually appealing. I always suggest picking ripe avocado and fresh arugula for the best results.

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: Their natural sweetness and soft texture make a perfect hearty base.
Tahini Dressing: Adds a creamy, nutty zing that ties everything together.
Arugula: Provides a peppery bite that cuts through the creaminess.
Feta Cheese: Brings tanginess and saltiness to balance the sweet potatoes.
Avocado: Adds rich creaminess and helps keep the salad luscious.
Lemon Wedge: A quick squeeze brightens and freshens all the flavors.
Toasted Pepitas: Offer a crunchy texture and mild nutty flavor for contrast.
Sea Salt & Black Pepper: Essential finishing touches to season just right.

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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 like to switch things up depending on the season or what’s in my fridge. Don’t be afraid to make this salad your own by playing with the toppings or dressing adjustments—it’s forgiving and flexible.

Variation: Sometimes I add a handful of toasted walnuts or substitute pumpkin seeds for pepitas—both add a lovely crunch and earthiness.
Dietary swaps: If you want it dairy-free, swap feta for a sprinkle of nutritional yeast or omit it altogether; the tahini dressing keeps it rich.
Extra veggies: Toss in thinly sliced radishes or cherry tomatoes for extra freshness and color.

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

Step 1: Roast the Sweet Potatoes

Start by roasting your sweet potatoes—cut into chunks or cubes—and roasting them until they’re tender and slightly caramelized, about 25 minutes at 400°F (200°C). This brings out their natural sweetness, which is the heart of this salad. Make sure to toss them halfway through roasting for even browning.

Step 2: Prepare the Tahini Dressing

Whisk together tahini with lemon juice, olive oil, a bit of garlic, and water to thin it out until smooth and creamy. The brightness of lemon and the nutty depth of tahini create this luscious dressing that coats every bite perfectly. I usually make this ahead so the flavors can meld.

Step 3: Assemble the Salad

On a large platter, spread the arugula as your green base, lightly drizzle with some tahini dressing, then top evenly with roasted sweet potatoes and crumbled feta cheese. Add sliced avocado just before serving to prevent browning, then squeeze fresh lemon juice on top. Finish with extra dressing and toasted pepitas for crunch. Season with salt and freshly ground black pepper to your taste. The simple assembly really lets each ingredient shine.

Top Tip

From my experience, getting the timing right on roasting sweet potatoes is key—they should be just tender and caramelized, not mushy. Also, adding lemon juice right before serving keeps avocado looking fresh and bright.

Roast evenly: Cut sweet potatoes into uniform pieces to ensure even cooking and caramelization.
Dressing consistency: Thin your tahini dressing gradually with water to avoid it being too thick to coat the salad.
Avocado timing: Add avocado slices last and just before serving to prevent browning.
Season at the end: Adjust salt and pepper after tossing to keep all flavors balanced.

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

Garnishes

I love to garnish this salad with extra pepitas for crunch and a sprinkle of fresh herbs like parsley or cilantro when I have them on hand. A final drizzle of tahini dressing on top makes it look so inviting.

Side Dishes

Pair this salad with grilled chicken, roasted chickpeas, or a crusty baguette for a well-rounded meal. I sometimes serve it alongside warm lentil soup for effortless dinner time comfort.

Creative Ways to Present

For a potluck, I like to serve this salad layered in a glass bowl to show off those vibrant colors or spoon it into avocado halves for a pretty appetizer. It also shines on a large platter, perfect for family-style dinners.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in an airtight container in the fridge. To keep avocado fresh, I either add a little lemon juice before storing or slice avocado fresh when reheating to avoid browning. The salad holds up well for up to 2 days.

Freezing

This salad isn’t great for freezing because the avocado and arugula lose their texture. I recommend freezing just the roasted sweet potatoes if you want to prep in advance and assemble fresh later.

Reheating

Leftover roasted sweet potatoes reheat wonderfully in a skillet or oven to bring back some crispiness before adding to the salad. I avoid reheating the whole salad to preserve freshness, especially of the avocado and greens.

Frequently Asked Questions:

Can I make the tahini dressing ahead of time?

Absolutely! The tahini dressing actually tastes better if it sits for at least 30 minutes to let the flavors deepen. Just give it a quick whisk before drizzling it over your salad.

What type of sweet potatoes work best?

Medium-sized orange-fleshed sweet potatoes are my favorite here because they roast evenly and bring a natural sweetness. Avoid very large ones as they can have a watery texture.

Can I substitute another green for arugula?

Sure! Peppery arugula adds a nice bite, but baby spinach, kale, or mixed greens will work just fine if that’s what you have on hand. Just keep in mind the flavor will be milder.

How do I prevent avocado from browning in the salad?

Squeeze fresh lemon juice on the avocado slices right before adding them to the salad, and add them just before serving. You can also store sliced avocado separately with lemon juice if you need to prep ahead.

Final Thoughts

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe is one of those dishes I find myself coming back to time and again because it hits every note—comfort, freshness, texture, and flavor. It’s easy to prepare, flexible to customize, and a genuine crowd-pleaser. I hope when you try it next, it becomes a favorite in your kitchen too. Just like sharing a perfect cup of coffee, sharing this salad feels like sharing something truly good.