Name: Sweet Potato Salad with Tahini Dressing, Feta, and Avocado 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 recipe tahini dressing (refer to tahini dressing recipe)

There’s just something irresistibly cozy about this Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe. The combination of warm roasted sweet potatoes with creamy avocado and tangy feta, all tied together by a luscious tahini dressing, makes it a standout dish you'll want to make again and again.

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 Tahini Dressing, Feta, and Avocado Recipe
Top Tip
How to Serve Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe

Why You'll Love This Recipe

From the moment I tossed this salad together, I knew it was a keeper. The flavors and textures feel elevated yet approachable — perfect for casual lunches or impressive dinners. Every bite offers a tasty contrast that just hits the spot.

Roasted Sweet Potatoes: They add a natural sweetness and satisfyingly soft texture that contrasts beautifully with the peppery arugula.
Rich Tahini Dressing: Creamy and nutty, this dressing ties all the ingredients together with its silky depth.
Feta and Avocado Combo: The salty feta cuts through the creaminess of avocado, adding delightful bursts of flavor.
Simple Yet Stunning: This salad looks as good as it tastes, making it a crowd-pleaser at any gathering.

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 this salad brings something unique to the table. Roasting the sweet potatoes unlocks their natural sugars, while arugula adds a peppery snap. The tahini dressing introduces creaminess and a slight tang that's essential for balance. Here’s a little tip for shopping: look for firm, blemish-free sweet potatoes and ripe but still firm avocados for the best results.

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: Use medium-sized sweet potatoes with bright orange flesh for the perfect natural sweetness and texture.
Tahini Dressing: A blend of sesame paste, lemon juice, and garlic that adds depth and creaminess. You can make your own or find a high-quality one at the store.
Arugula: Its peppery bite contrasts wonderfully with the sweet potatoes and rich tahini.
Crumbled Feta Cheese: Provides saltiness and crumbly texture that enhances every forkful.
Avocado: Adds creaminess and freshness; choose one that yields slightly under gentle pressure.
Lemon Wedge: Fresh lemon juice brightens the whole salad, especially the avocado.
Toasted Pepitas: These add a crunchy, nutty element that brings texture on top.
Sea Salt & Black Pepper: Essential for seasoning and bringing out all the flavors.

📝

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

One of the things I love most about this Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe is how easy it is to adapt. Whether you're feeling adventurous or need to swap out an ingredient, there’s plenty of room to make it your own.

Variation: I've tossed in some toasted chickpeas for extra protein and crunch — it’s my go-to twist for a heartier salad.
Seasonal Swap: In cooler months, swapping arugula for baby kale adds a little warmth while keeping the greenery robust.
Dietary Modifications: For a vegan version, skip the feta and add a sprinkle of nutritional yeast for that savory umami flavor.
Serving Temperature: I often serve it slightly warm, right after roasting the sweet potatoes, but it also tastes fantastic chilled.

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

Step 1: Roast the Sweet Potatoes to Perfection

Start by peeling and cubing your sweet potatoes into bite-sized pieces. Toss them with a little olive oil and spread them evenly on a baking sheet. Roast at 425°F (220°C) for about 25 minutes until they’re tender and caramelized around the edges. Watch closely after 20 minutes to prevent burning — those crispy bits are pure magic, but you don’t want them charred.

Step 2: Whip Up That Luscious Tahini Dressing

While the potatoes roast, make your tahini dressing. I like mixing tahini paste with lemon juice, minced garlic, a splash of warm water, and a pinch of salt until smooth and creamy. Adjust water to get the perfect drizzling consistency. This dressing is where the whole salad gets its rich, nutty charm.

Step 3: Assemble with Freshness and Flair

Lay out your arugula on a large platter, then drizzle with some tahini dressing to start things off. Scatter the roasted sweet potatoes over the greens, sprinkle crumbled feta, and then artfully arrange avocado slices. A quick squeeze of fresh lemon over the avocado keeps those slices bright and creamy without browning. Finish with extra dressing, toasted pepitas for crunch, and a sprinkle of sea salt and pepper — voilà, you’ve got a salad that looks as good as it tastes!

Top Tip

After making this salad a bunch of times, I learned a few tricks that really make it shine every time. Here’s what helped me get consistent, delicious results you’ll appreciate in your kitchen too.

Roast Evenly: Cut sweet potatoes into uniform pieces to ensure they cook evenly and caramelize perfectly.
Tahini Dressing Consistency: Add water a little at a time — it's easier to thin the dressing than fix a too-runny mix.
Freshness Matters: Add avocado slices right before serving to keep their vibrant color and creamy texture intact.
Seasoning Is Key: Taste and adjust salt and pepper at the end — it brings all the flavors together beautifully.

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

Garnishes

For garnish, I’m all about toasted pepitas. They add a crunchy nutty pop that balances the creaminess of avocado and feta. Sometimes I sprinkle a few fresh herbs like cilantro or parsley for an herby brightness, but this salad shines just fine without extra fuss.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light dinner. I also love serving it alongside warm pita bread or a bowl of lentil soup for a satisfying vegetarian meal. The tahini dressing vibes well with Mediterranean flavors, so keep that in mind when deciding your sides.

Creative Ways to Present

For special occasions, I’ve layered this salad in a clear glass bowl so you can see the colorful ingredients at every level — it’s a real eye-catcher. Another fun idea is serving it on individual plates with avocado fan-slices and a drizzle of extra dressing for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well for up to 2 days refrigerated, though I recommend storing the dressing separately if possible to prevent the arugula from wilting. Keep avocado slices wrapped tightly in plastic or with a squeeze of lemon juice to avoid browning.

Freezing

I don’t recommend freezing this salad because avocado and fresh greens don’t thaw well. The tahini dressing and roasted sweet potatoes can be frozen separately if you want to prep components ahead.

Reheating

If you want to enjoy leftovers warm, reheat just the sweet potatoes gently in the oven or microwave, then assemble fresh arugula, feta, and avocado right before serving to maintain texture and flavor.

Frequently Asked Questions:

Can I use another green instead of arugula?

Absolutely! Baby spinach, kale, or mixed salad greens work well. Just keep in mind that kale is tougher and might benefit from a quick massage with lemon juice or olive oil.

How do I make the tahini dressing less bitter?

If your tahini dressing tastes bitter, try adding a bit more lemon juice or a touch of sweetener like maple syrup to balance the flavors. Also, use a good-quality tahini from a reputable brand.

Can I prepare this salad in advance?

You can prep the roasted sweet potatoes and tahini dressing in advance. Store each separately and assemble the salad just before serving to maintain freshness and prevent the greens from wilting.

What can I substitute for feta cheese?

If you want a dairy-free or vegan option, omit the feta or replace it with crumbled marinated tofu or a sprinkle of nutritional yeast to add that savory, umami flavor.

Final Thoughts

This Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe has become one of my go-to dishes whenever I want something both nourishing and delicious without fuss. I think you’ll find the flavors comforting yet fresh, and the textures delightfully varied. Give it a try soon — I promise it’ll earn a regular spot on your table, just like it did on mine.