This healthy Sweet Potato Salad with avocado combines sweet, creamy, warm, and cold elements and can be enjoyed warm or cold. It’s a great vegetarian meal or side dish.
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.
- 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.
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
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.
Season the Sweet Potatoes: Combine the 4 spices in a small bowl. Drizzle the potatoes with oil and season them with the spice mix.
Roast The Sweet Potatoes: Bake the potatoes for about 30 minutes at 400°F, tossing halfway through.
Make the Dressing: Whisk the vinaigrette ingredients in a large bowl and add the red onions.
Make the Salad: Add the hot sweet potatoes to the dressing and let cool for at least 5 minutes. Once cool, add the arugula and toss with olive oil and salt.
Add the Avocado: Divide the salad between 4 bowls, add more salt and pepper if needed, and top each with avocado.