Sweet Potato Salad with Avocado and Mustard Dressing

why make this recipe

This sweet potato salad is warm, bright, and full of good flavors. It mixes roasted sweet potatoes, creamy avocado, fresh arugula, and salty feta. You get a simple meal or a great side in little time.

introduction

This salad is easy to make and feels fresh. Roast the sweet potatoes, mix a mustard-lemon dressing, and toss with avocado and arugula. If you want a warm, filling meal idea, try our chicken parmesan with alfredo sauce recipe for another option.

how to make Sweet Potato Salad with Avocado and Mustard Dressing

Preheat your oven or air fryer and roast the sweet potatoes until tender. While they cook, whisk mustard, olive oil, lemon juice, salt, and pepper for the dressing. Let the potatoes cool a bit, then add them to a bowl with arugula, diced avocado, and crumbled feta. Pour the dressing over and toss gently so the avocado keeps its shape. Serve right away or let it sit a few minutes for the flavors to blend.

Ingredients :

• sweet potatoes
• ripe avocado
• arugula
• feta cheese
• mustard
• olive oil
• lemon juice
• salt
• pepper

Directions :

1. Preheat oven to 425°F (220°C) or set air fryer to 400°F (200°C).
2. Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.
3. Roast in the oven for 25-30 minutes or air fry for 15-20 minutes until tender.
4. In a bowl, whisk together mustard, olive oil, lemon juice, salt, and pepper to make the dressing.
5. In a large salad bowl, mix roasted sweet potatoes, arugula, diced avocado, and crumbled feta cheese.
6. Drizzle the dressing over the salad, toss gently, and serve.

how to serve Sweet Potato Salad with Avocado and Mustard Dressing

Serve this salad warm or at room temperature. It works as a light main or a side with meat or fish. Add a slice of crusty bread or top with grilled chicken for a fuller meal.

how to store Sweet Potato Salad with Avocado and Mustard Dressing

Store in an airtight container in the fridge for up to 1–2 days. If possible, keep the dressing separate and add it when you serve. Avocado will brown over time, so eat within a day for best color and taste.

tips to make Sweet Potato Salad with Avocado and Mustard Dressing

• Cut sweet potatoes into similar sizes so they cook evenly.
• Don’t over-roast; you want them tender but not mushy.
• Use ripe but firm avocado to avoid too much softness.
• Mix dressing well and taste; add more lemon for brightness.
• Toss gently so the avocado pieces stay whole.

variation (if any)

• Add red onion or scallions for bite.
• Swap arugula for baby spinach or mixed greens.
• Use goat cheese instead of feta for a creamier taste.
• Add roasted chickpeas or cooked chicken to make it heartier.
• Sprinkle chopped herbs like parsley or cilantro for fresh flavor.

FAQs

Q: Can I make this salad ahead?
A: You can roast the sweet potatoes and make the dressing ahead. Keep avocado and arugula separate and combine just before serving.

Q: Can I use canned sweet potatoes?
A: Fresh roasted sweet potatoes taste best, but you can use canned in a pinch. Drain and pat dry before mixing.

Q: Is there a good substitute for mustard?
A: You can use a mild vinaigrette or a little honey with lemon and olive oil, but mustard adds a nice bite.

Q: Can I skip the feta?
A: Yes. Skip it or use another crumbly cheese like goat cheese or omit cheese for a dairy-free option.

Sweet Potato Salad with Avocado and Mustard Dressing

Print Recipe

This warm sweet potato salad combines roasted sweet potatoes, creamy avocado, fresh arugula, and salty feta for a bright and flavorful dish.

• Author: Amelia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1 ripe avocado, diced
• 2 cups arugula
• 1/2 cup feta cheese, crumbled
• 2 tablespoons mustard
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat your oven to 425°F (220°C) or set air fryer to 400°F (200°C).
2. Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.
3. Roast in the oven for 25-30 minutes or air fry for 15-20 minutes until tender.
4. In a bowl, whisk together mustard, olive oil, lemon juice, salt, and pepper to make the dressing.
5. In a large salad bowl, mix roasted sweet potatoes, arugula, diced avocado, and crumbled feta cheese.
6. Drizzle the dressing over the salad, toss gently, and serve.

Notes

Store in an airtight container in the fridge for up to 1–2 days. Keep the dressing separate if possible to maintain the avocado’s color.

Related ideas: sweet potato kale salad; more information: Harvard’s vegetables and fruits guide.