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 tablespoon water; 1 clove garlic, minced; Salt and pepper to taste

There’s something magical about the combination of creamy avocado, tangy feta, and nutty tahini dressing tossed with roasted sweet potatoes. This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe is the kind of dish that makes lunch feel like a celebration—fresh, vibrant, and utterly satisfying.

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

I can’t get enough of this salad, especially once the sweet potatoes are roasted just right—crispy edges with a soft inside. The combo of flavors feels so fresh and indulgent, yet it’s simple enough to whip up any day of the week.

Flavor Harmony: Sweet, salty, creamy, and tangy all come together beautifully in this salad.
Easy to Make: With roasted sweet potatoes and a quick tahini dressing, this recipe is straightforward and approachable.
Nutritious & Filling: Packed with healthy fats, fiber, and protein, it’s a balanced meal that’ll keep you satisfied.
Versatile: Great as a side or a main, and easy to customize based on what you have in your fridge.

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

This salad shines because of how each ingredient complements the others. The roasted sweet potatoes bring a subtle caramelized sweetness, while the tahini dressing adds a creamy, nutty zing. Fresh arugula gives a peppery contrast, and feta cheese introduces a salty creaminess that’s absolutely dreamy. Avocado provides that extra lush texture and healthy fat, making every bite satisfying.

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: Opt for medium-sized, firm sweet potatoes for perfect roasting and tender texture.
Tahini Dressing: Use a smooth tahini paste, and adjust lemon juice and garlic to your preference for ideal tanginess.
Arugula: Fresh, peppery leaves add brightness and balance the richness of feta and avocado.
Feta Cheese: Crumbled feta adds a salty, crumbly contrast — try to get a good-quality block feta for best flavor.
Avocado: Ripe but still firm avocados work best to hold their shape when sliced.
Lemon Wedge: A squeeze of lemon enhances the avocado and freshens the whole salad.
Toasted Pepitas: Adds crunch and a subtle nutty flavor — toast them yourself for extra aroma.
Sea Salt & Black Pepper: Simple seasoning at the end balances all the flavors perfectly.

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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

One of the things I absolutely love about this Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe is how flexible it is. I often switch up the greens or add a handful of chopped herbs depending on the season or what’s in my pantry.

Variation: I’ve tried swapping arugula for baby spinach or mixed greens, and it still works beautifully—so go with what you love or have on hand.
Adding Protein: For a heartier meal, grilled chicken or chickpeas make fantastic additions.
Dressing Swap: If tahini isn’t your thing, a lemon vinaigrette with olive oil and mustard can also complement this salad nicely.
Seasonal Twist: Toss in some roasted beets or pomegranate seeds in fall and winter for an extra pop of color and flavor.

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

Step 1: Roast Those Sweet Potatoes To Perfection

I start by peeling and cutting the sweet potatoes into evenly sized chunks—this helps them roast uniformly. Toss them lightly with a bit of olive oil, salt, and pepper, then spread them on a baking sheet. Roasting at 425°F (220°C) for around 25 minutes does the trick—crispy on the edges, tender inside. Check once or twice and give them a gentle toss for even cooking. The smell alone will make you hungry!

Step 2: Whip Up the Tahini Dressing

While the sweet potatoes roast, mix up the tahini dressing. I combine tahini paste, fresh lemon juice, a little water to thin, garlic, and a pinch of salt. Whisk everything until smooth and creamy. If it feels too thick, add water a teaspoon at a time. The dressing should be rich but pourable, perfect for drizzling all over the salad.

Step 3: Assemble the Salad Like a Pro

On a large platter or bowl, lay down the arugula first, then drizzle a bit of the dressing over it to lightly dress the greens. Arrange the roasted sweet potatoes on top, sprinkle the crumbled feta evenly, then add your delicious sliced avocado. Squeeze fresh lemon juice over the avocado to keep it bright and prevent browning. Drizzle with a bit more tahini dressing and finish with toasted pepitas for crunch. A sprinkle of sea salt and freshly ground black pepper ties everything together perfectly.

Top Tip

From my kitchen to yours, I’ve learned a few tricks that really uplift the Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe. These tips save time and make sure every bite is just right.

Roast Sweet Potatoes Evenly: Cut your sweet potatoes into uniform sizes to avoid some pieces being overcooked while others remain firm.
Prevent Avocado Browning: Squeeze lemon juice over avocado slices immediately after cutting to keep their bright green color longer.
Toast Pepitas Yourself: It only takes a few minutes in a dry skillet and adds a toasty aroma that store-bought pepitas can’t match.
Dress Just Before Serving: To keep the arugula crisp, toss with dressing right before serving rather than too early.

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

Garnishes

I love finishing this salad with a sprinkle of fresh herbs like parsley or cilantro when I have them on hand—it adds a fresh, lively touch. A few extra toasted pepitas on top give it that satisfying crunch that keeps you coming back for more.

Side Dishes

This salad pairs wonderfully with grilled meats such as chicken or lamb, but I often enjoy it alongside warm pita bread or some simple roasted chickpeas for a vegetarian-friendly spread. It’s also fantastic next to a bowl of soup for a lighter meal.

Creative Ways to Present

For special occasions, I like serving this salad in individual glass jars layered beautifully with each ingredient visible. It makes a gorgeous presentation and keeps things neat, perfect for picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. I usually store the dressing separately and add avocado fresh when serving again to avoid browning. You’ll find the flavors meld nicely overnight, making it a great make-ahead option.

Freezing

This salad isn’t the best candidate for freezing because of the fresh ingredients like avocado and arugula. I recommend freezing just the roasted sweet potatoes if you want to prep ahead, then assemble fresh when ready.

Reheating

If you’ve stored the sweet potatoes separately, warming them gently in the oven or microwave before assembly really brings back their roasted flavor. Avoid reheating the whole salad; fresh ingredients like greens and avocado will degrade in texture and color.

Frequently Asked Questions:

Can I make the tahini dressing ahead of time?

Absolutely! The tahini dressing can be made up to 3 days in advance and stored in the fridge in a sealed container. Just give it a good stir or shake before using as it may thicken slightly.

What can I substitute if I don’t have feta cheese?

You can substitute feta with goat cheese or ricotta salata for a similar crumbly, salty texture. For a dairy-free option, try marinated tofu or omit cheese altogether and add extra toasted nuts for flavor and texture.

Can I use canned sweet potatoes instead of roasting fresh?

Fresh roasted sweet potatoes are key to getting that lovely texture and caramelized flavor. Canned sweet potatoes tend to be too soft and lack the roasted depth, so I recommend roasting fresh instead when possible.

Is this salad suitable for meal prep lunches?

Yes! This salad makes a fantastic meal prep option if you keep the dressing separate and add avocado fresh before eating. It stays fresh and tasty for at least 2 days in the fridge.

Final Thoughts

This Sweet Potato Salad with Feta, Avocado, and Tahini Dressing Recipe is one of those dishes I find myself making over and over because of how reliably delicious it is. It’s a great way to enjoy hearty veggies with a gourmet twist that feels special without fuss. I hope you’ll enjoy making it as much as I do—here’s to a salad that’s both simple and spectacular!