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

Ever met a salad that feels like a little celebration on your plate? That’s exactly what this Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe does—it’s creamy, zesty, and just the right balance of comforting and fresh. Perfect for those days when you want something bright yet satisfying.

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

I stumbled on this salad during a week when I wanted to eat something wholesome but also exciting enough to make me look forward to mealtime. The combination of roasted sweet potatoes with creamy tahini dressing and salty feta plus buttery avocado is genuinely a flavor hug you deserve.

Simple yet gourmet: The ingredients are straightforward, but together they feel fresh and sophisticated.
Versatile for your mood: Works beautifully as a light lunch or a side dish for dinner parties.
Nutrition-packed: Sweet potatoes provide fiber and vitamins, while tahini adds healthy fats, making this salad both delicious and good-for-you.
Customizable: Easily swap or add ingredients to match what you have on hand without losing the essence.

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

This salad is a medley of textures and flavors—creamy, crunchy, tangy, and subtly sweet. Each element has a purpose, and knowing why helps you make smart swaps or tweaks without losing that magic.

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, which contrasts beautifully with tangy feta.
Tahini Dressing: Adds a velvety, nutty richness that feels indulgent but is totally plant-based and wholesome.
Arugula: Its peppery bite cuts through the creaminess and adds a fresh, leafy base.
Feta Cheese: The salty crumble gives a sharp contrast that brightens every bite.
Avocado: Creamy and mild, it pairs perfectly with lemon juice to prevent browning and add zesty freshness.
Toasted Pepitas: These crunchy little seeds bring texture and a pleasant nuttiness.
Lemon Wedge: A little squeeze wakes up the whole salad with brightness.
Sea Salt & Black Pepper: Essential seasonings that elevate every ingredient’s natural flavor.

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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 my favorite things about the Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe is how easy it is to personalize—whether it's a little extra heat or making it vegan-friendly. I often tweak it depending on what’s in season or what mood I’m in.

Variation: Try adding some chopped fresh herbs like parsley or cilantro for extra brightness—sometimes I toss in a bit of finely diced red onion for a sharper bite.
Make it vegan: Swap feta for a sprinkle of toasted nuts or vegan cheese alternative, and you’re good to go.
Spice it up: Adding a pinch of cayenne or smoked paprika in the dressing gives the salad a gentle kick that I love on cooler days.

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 roasting your sweet potatoes—this is where the flavor foundation is set. I like to cut them into evenly sized chunks so they cook uniformly. Toss them with a tiny bit of olive oil and roast at 400°F (200°C) for around 25 minutes, turning halfway through. You want tender edges with a little caramelization but not mushy.

Step 2: Whip Up a Creamy Tahini Dressing

While the potatoes roast, prepare your tahini dressing. Here’s a little secret: making sure the lemon juice and a touch of warm water blend well with tahini prevents it from thickening up too much or getting lumpy. Add a pinch of salt and garlic for flavor. Whisk it all until smooth—you’ll want a consistency that’s pourable, not paste-like.

Step 3: Build Your Salad Layers

On a large platter or bowl, lay down your fresh arugula and drizzle about half of the tahini dressing. Next comes the sweet potatoes, then a generous sprinkle of feta crumbles. Top it off with beautiful slices of avocado—don’t forget to squeeze lemon over them right away to keep the color bright!

Step 4: The Finishing Touch - Pepitas and Seasoning

Scatter toasted pepitas over the salad for crunch, then give a final drizzle of tahini dressing. Season with a little sea salt and cracked black pepper to taste. Done! This salad shines best when everything is fresh and just lightly dressed, so take your time plating it beautifully.

Top Tip

I’ve made this salad a dozen times at this point and learned a few key things that really help it shine every time.

Even cutting for roasting: Try to keep your sweet potato chunks similar in size so they roast evenly and avoid some pieces being undercooked while others burn.
Tahini consistency: If your dressing thickens too much, add a teaspoon of warm water at a time—this keeps it silky and easy to drizzle.
Prevent avocado browning: Lemon juice is your best friend here; drizzle it immediately after slicing to keep avocado looking fresh and inviting.
Toast pepitas yourself: Pre-toasted pepitas can be bland—quickly toasting them on a dry pan brings out their nutty crunch in a way you won’t want to skip.

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

Garnishes

I love finishing this salad off with a sprinkle of fresh herbs like parsley or mint when I have them on hand—it brightens the whole bowl and adds that herbal aroma that just makes you smile. Sometimes a pinch of za’atar or a few chili flakes work wonders too if you’re feeling adventurous.

Side Dishes

This salad is quite versatile on its own but pairs beautifully with grilled chicken or fish if you want some extra protein. I often serve it alongside warm pita bread or a simple lentil soup for a cozy meal.

Creative Ways to Present

For special occasions, I like assembling this salad in little mason jars or individual bowls so guests can enjoy the layers of color and texture. Another favorite is to spread a bed of baby spinach under the arugula for extra greenery that looks stunning on a bright platter.

Make Ahead and Storage

Storing Leftovers

Leftovers? Great! Keep the salad in an airtight container but store avocado and dressing separately if possible to prevent the avocado from browning and salad from becoming soggy. I usually slice fresh avocado just before serving any leftovers the next day.

Freezing

I don’t recommend freezing this salad because the fresh avocado and arugula don’t thaw well, and the creamy dressing can separate. Stick to making just enough or saving leftovers for 1–2 days in the fridge.

Reheating

If you want to enjoy warm sweet potatoes again, gently reheat them separately in the oven or on the stovetop before reassembling your salad with fresh greens, avocado, and dressing.

Frequently Asked Questions:

Can I make the Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe vegan?

Absolutely! Just swap out the feta cheese for a vegan cheese alternative or toasted nuts for a similar salty crunch, and ensure your tahini dressing doesn’t include any non-vegan ingredients.

How do I keep the avocado from browning in this salad?

The best way is to squeeze fresh lemon juice over the sliced avocado right before adding it to the salad—this slows oxidation and keeps it looking fresh and appetizing longer.

Can I prepare any parts of this salad in advance?

Yes! You can roast the sweet potatoes and prepare the tahini dressing a day ahead, storing each separately in the fridge. Assemble the salad just before serving to keep the greens crisp and avocado fresh.

What can I use instead of pepitas if I don’t have them?

Sunflower seeds or chopped toasted almonds make great substitutes for pepitas, adding a similar crunchy texture and nutty flavor to the salad.

Final Thoughts

This Sweet Potato Salad with Tahini Dressing, Feta, and Avocado Recipe remains one my favorite go-to dishes for its bright flavors, easy prep, and satisfying texture combo. I’m so happy to share it with you because I truly believe it can turn a simple meal into something special. Trust me—you’ll want to make this again and again, and hopefully, it becomes a little kitchen tradition for you too.