This Sweet Potato Salad with Avocado is a colorful and tasty dish that brings together creamy avocados and sweet, roasted sweet potatoes. It’s healthy, filling, and perfect for any meal!
The mix of flavors is just delightful, and it’s a great way to sneak in some veggies. I love serving it chilled on hot days! It’s like a little hug on a plate! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! They offer a natural sweetness and creamy texture. If you’re looking for a different flavor, you can swap them for butternut squash or pumpkin. Just make sure to roast them to bring out their sweetness.
Avocado: Creamy and delicious, avocados add a nice richness. If you’re avoiding avocados, you could use a dollop of Greek yogurt or tahini instead for creaminess. Just note that the flavor will change slightly!
Red Onion: This adds a sharp bite to the salad. If it’s too strong for your taste, consider using green onions or shallots instead. They provide that onion flavor without being overpowering.
Arugula: I love the peppery flavor it brings, but if you don’t have arugula, feel free to use spinach, kale, or even mixed salad greens. Just remember to choose something with a bit of flavor to complement the sweetness of the potatoes.
How Do I Make Sure My Sweet Potatoes Are Perfectly Roasted?
Roasting sweet potatoes can be a bit tricky, but here are my tips to get them just right:
- Cut the sweet potatoes into even 1-inch cubes to ensure they cook uniformly.
- Don’t overcrowd the baking sheet! Give them space to breathe, or they’ll steam instead of roast.
- Flip them halfway through roasting for even browning. Look for a slight caramelization on the edges for the best flavor.
By following these tips, your sweet potatoes will turn out tender and flavorful, making your salad even more delicious!
Sweet Potato Salad With Avocado
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1-2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 ripe avocado, diced
- 1/2 small red onion, thinly sliced
- 2 cups fresh arugula (or mixed salad greens)
- 2 tablespoons chopped fresh cilantro or parsley (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lime or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and black pepper, to taste
- 1/2 teaspoon chili flakes or ground paprika (optional, for a mild kick)
How Much Time Will You Need?
This delicious Sweet Potato Salad with Avocado takes about 10 minutes to prep and around 30 minutes to roast the sweet potatoes. So, in total, you’ll need about 40 minutes from start to finish. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, salt, and black pepper until they’re well coated. Spread the sweet potatoes evenly on a baking sheet, making sure they’re in a single layer for even cooking. Roast them for about 25-30 minutes until tender and lightly caramelized. Remember to turn them once or twice during roasting for the best outcomes. Once done, take them out and let them cool for a few minutes.
2. Prepare the Dressing:
While the sweet potatoes are roasting, whisk together your dressing in a small bowl. Combine the olive oil, lime or lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, black pepper, and chili flakes or paprika (if you’re feeling spicy!). Give it a good mix until all ingredients are well blended. Taste and adjust seasonings if needed!
3. Assemble the Salad:
In a large mixing bowl, bring together the warm roasted sweet potatoes, diced avocado, sliced red onion, arugula, and if you like, the chopped cilantro or parsley. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado! We want to keep those lovely chunks intact for the perfect bite.
4. Serve & Enjoy:
You can serve the salad right away, but if you have time, chilling it in the refrigerator for about 30 minutes allows the flavors to meld beautifully. Enjoy this colorful dish as a vibrant side or a light main course!
This salad balances the sweetness of roasted sweet potatoes with creamy avocado and the tangy, zesty dressing. The fresh herbs and peppery arugula add a delightful touch for a fresh and healthy dish! 🥗
Can I Use Other Greens Instead of Arugula?
Absolutely! If you’re not a fan of arugula, you can easily substitute it with spinach, kale, or mixed salad greens. Just pick a variety that you enjoy and that offers a bit of flavor to complement the sweet potatoes.
What Should I Do If I Don’t Have Fresh Cilantro or Parsley?
No worries! If you don’t have fresh cilantro or parsley, you can omit them altogether, or you could use dried herbs like thyme or oregano for a different flavor. Just remember dried herbs are more potent, so use them sparingly!
How Can I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. If you like to keep the avocado from browning, consider storing it separately and adding it right before serving.
Can I Make This Salad Vegan?
Yes, this salad is already vegan! The dressing made with olive oil, lime juice, and mustard does not contain any animal products, so it’s perfect for a plant-based diet.
