Sweet Potato Salad with Avocado and Mustard Dressing
This warm sweet potato salad combines roasted sweet potatoes, creamy avocado, fresh arugula, and salty feta for a bright and flavorful dish.
- 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
- Preheat your oven to 425°F (220°C) or set air fryer to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.
- Roast in the oven for 25-30 minutes or air fry for 15-20 minutes until tender.
- In a bowl, whisk together mustard, olive oil, lemon juice, salt, and pepper to make the dressing.
- In a large salad bowl, mix roasted sweet potatoes, arugula, diced avocado, and crumbled feta cheese.
- 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.