This colorful sweet potato salad with creamy avocado is a must-try! It mixes roasted sweet potatoes with fresh greens and a zesty dressing that brings everything together beautifully.
Honestly, what’s better than a salad that feels like a hug? I love how filling it is while still being refreshing. Perfect for lunch or as a side at dinner—everyone will be asking for seconds!
Key Ingredients & Substitutions
Sweet Potatoes: These provide a sweet, earthy flavor and creamy texture. If sweet potatoes aren’t available, you can use butternut squash or regular potatoes for a different taste.
Avocado: Adds creaminess and healthy fats. If you need a substitute, try using silken tofu for a similar texture, but the flavor will differ slightly.
Greens: Arugula gives a peppery crunch. You can swap it for spinach, kale, or mixed leafy greens based on your taste or what’s on hand.
Vinegar: Apple cider vinegar brings tang. You can replace it with red wine vinegar or lemon juice for a fresh zing.
Cilantro: This herb adds brightness. If you aren’t a fan, parsley or green onions can work as good substitutes.
What’s the Best Way to Roast Sweet Potatoes?
Roasting sweet potatoes brings out their natural sweetness and enhances their texture. Here’s how to nail it:
- Preheat your oven to 425°F (220°C) to get that nice, crisp outside.
- Cut sweet potatoes into even cubes for uniform cooking. This helps them roast evenly.
- Don’t overcrowd the baking sheet, as they need space to caramelize. Single layer is key!
- Use parchment paper to prevent sticking and for easier cleanup.
- Turn them halfway through cooking; this gets both sides nice and golden!
These steps will ensure perfectly roasted sweet potatoes that are tender on the inside and slightly crispy on the outside, adding great texture to your salad.
Sweet Potato Salad With Avocado
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 ripe avocado, peeled, pitted, and diced
- 2 cups fresh arugula or mixed greens, roughly chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- Juice of 1 lime
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp honey or maple syrup (optional for a touch of sweetness)
- 2 tbsp olive oil (for dressing)
- Salt and pepper, to taste (for dressing)
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prep and about 30 minutes to roast the sweet potatoes. In total, you’ll need about 40 minutes from start to finish—easy-peasy!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, and season lightly with salt and black pepper. Make sure all the sweet potatoes are well-coated in the oil and seasoning.
2. Roast the Sweet Potatoes:
Next, spread the sweet potatoes evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25-30 minutes, flipping them halfway through. You want them to be tender and slightly caramelized—this adds great flavor!
3. Whisk Up the Dressing:
While the sweet potatoes are roasting, grab a small bowl. Whisk together the juice of 1 lime, 1 tablespoon of vinegar, honey or maple syrup (if you like a touch of sweetness), 2 tablespoons of olive oil, and a bit of salt and pepper to make the dressing. Taste it and adjust the seasoning if needed!
4. Combine the Salad Ingredients:
In a large serving bowl, mix the roasted sweet potatoes with the diced avocado, chopped arugula (or mixed greens), red onion, and cilantro. This combination is vibrant and colorful!
5. Dress the Salad:
Now, pour the dressing over the salad mixture, and gently toss everything together. Be careful not to mash the avocado; you want those delicious chunks to remain intact.
6. Final Seasoning and Serving:
Before serving, take a moment to taste and adjust the seasoning again with a little salt and pepper if needed. Serve your salad immediately for the best texture and flavor!
Enjoy this vibrant, nutritious salad that is perfectly balanced—the sweet roasted sweet potatoes combined with creamy avocado and zesty lime dressing is simply irresistible!
Can I Use Different Greens in This Salad?
Absolutely! While arugula provides a nice peppery flavor, you can easily swap it for spinach, kale, or any mixed greens you prefer. Just make sure to adjust the amount based on the specific greens you choose.
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the avocado may brown, so it’s best to eat it fresh. You can always add more avocado to individual servings if you want that fresh touch!
Can I Prepare This Salad in Advance?
You can prepare the roasted sweet potatoes and the dressing ahead of time. Store them separately in the fridge for up to 3 days. Just combine them with the fresh ingredients and dressing right before serving to maintain the best texture and flavor.
What Can I Substitute for Avocado?
If you’re looking for a substitute for avocado, consider using diced silken tofu for a creamy texture, or you can even add a handful of nuts like walnuts or pecans for added crunch and healthy fats.
