If you are searching for a vibrant, flavorful, and nutritious side dish, this Sweet Potato Salad Recipe is exactly what you need. The combination of roasted sweet potatoes with smoky paprika, crisp arugula, creamy avocado, and a tangy apple cider vinegar dressing makes this salad an instant crowd-pleaser. It’s a beautiful medley of textures and colors that brings comfort and excitement to any table. Whether you’re hosting a summer barbecue or looking for a wholesome lunch, this salad offers layers of depth that keep every bite interesting and satisfying.

Sweet Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Keeping the ingredient list simple but purposeful is key to pulling off a delicious Sweet Potato Salad Recipe. Each component contributes a unique touch, from sweetness and earthiness to fresh pepperiness and creamy richness, rounding out the dish perfectly.

Sweet potatoes (2 medium, peeled and cubed): The star ingredient providing natural sweetness and a hearty bite.
Extra virgin olive oil (3 tablespoons total): Used to roast the potatoes and dress the salad, offering richness and depth.
Sweet paprika (1 teaspoon): Adds a smoky warmth that elevates the roasted flavor.
Garlic powder (1 teaspoon): A subtle savory layer that complements the sweet potatoes beautifully.
Kosher salt (1 1/2 teaspoons total) and black pepper (to taste): Essential for balancing and enhancing all flavors.
Red onion (1/4 cup, diced): Provides a sharp, crisp contrast in texture and flavor.
Baby arugula (4 cups): Fresh, peppery greens that add brightness and crunch.
Hass avocado (4 ounces, cubed): Creaminess that melts into the salad for an indulgent touch.
Apple cider vinegar (1 1/2 tablespoons): Offers tangy acidity to balance the sweetness.
Honey (1 teaspoon, or agave for vegan option): A hint of gentle sweetness in the dressing.
Cumin (1 teaspoon): Adds an earthy warmth that pairs wonderfully with the paprika.

How to Make Sweet Potato Salad Recipe

Step 1: Roast the Sweet Potatoes

Begin by heating your oven to 400 degrees Fahrenheit. Toss the peeled and cubed sweet potatoes with extra virgin olive oil to ensure each piece is lightly coated. Then mix the sweet paprika, garlic powder, salt, and black pepper in a small bowl and sprinkle it evenly over the potatoes. Give everything a good toss so the seasoning sticks well. Lay the potatoes out on a baking sheet, spread in a single layer, and bake for about 13 to 15 minutes. Toss them halfway through and continue roasting for another 13 to 15 minutes until they are fork-tender and beautifully caramelized on the edges.

Step 2: Prepare the Dressing and Mix Onions

While the potatoes roast, combine the apple cider vinegar, 2 tablespoons of extra virgin olive oil, honey (or agave), cumin, and 1 teaspoon of kosher salt in a large mixing bowl. Whisk these together until smooth and emulsified. Add the diced red onions to this dressing to soften and meld their bite with the bright flavors.

Step 3: Combine Sweet Potatoes and Dressing

Once the sweet potatoes come out of the oven, allow them to cool just slightly but still warm. Immediately toss them into the bowl with your dressing and onions, gently folding the ingredients together so each piece gets coated in the flavorful vinaigrette. Let this mixture rest for at least 5 minutes to let the flavors marry and cool to room temperature.

Step 4: Add Greens and Avocado

After the potato and dressing mixture has cooled a bit, add the fresh baby arugula along with an additional teaspoon of olive oil and a pinch more salt. Toss everything gently but thoroughly so the greens get a light dressing without wilting too much. Finally, top the salad by folding in the creamy cubed avocado or placing it on top to keep that buttery texture intact until serving.

How to Serve Sweet Potato Salad Recipe

Garnishes

To make your Sweet Potato Salad Recipe truly pop, consider garnishing with a sprinkling of toasted pumpkin seeds or chopped fresh herbs like parsley or cilantro. These add extra crunch and a burst of herbal freshness that contrast nicely with the earthiness of the sweet potatoes and creaminess of the avocado.

Side Dishes

This salad shines both as a centerpiece and side. It pairs wonderfully with grilled chicken, fish tacos, or even a vibrant grain bowl. If you want a light meal, serve alongside crusty bread and a simple soup, allowing the salad’s flavors to be the star attraction.

Creative Ways to Present

For a dinner party or picnic, try serving the Sweet Potato Salad Recipe layered in clear glass jars or pretty bowls for a colorful, inviting presentation. You could also build individual plates with a mound of salad next to protein or grain bases to amaze your guests with its depth of flavors and textures.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to three days. Keep in mind the avocado may darken slightly over time, but stirring before serving freshens it up.

Freezing

This salad contains fresh greens and avocado, which do not freeze well, so it’s best to avoid freezing the assembled Sweet Potato Salad Recipe. However, you can freeze the roasted sweet potatoes separately ahead of time and combine once thawed.

Reheating

If you want to reheat leftovers, warm just the sweet potatoes gently in a skillet or microwave and then toss with fresh arugula, avocado, and dressing, instead of reheating the whole salad at once to preserve the textures and flavors.

FAQs

Can I use other types of potatoes for this Sweet Potato Salad Recipe?

While sweet potatoes provide a unique sweetness and texture, you can experiment with regular potatoes; just adjust cooking times. Keep in mind the flavor profile will be different, as sweet potatoes have a natural sugariness that complements the spices perfectly.

What can I substitute for arugula?

If you’re not a fan of arugula or can’t find it, baby spinach or mixed salad greens work well. They offer a milder flavor but maintain the refreshing green component that balances the salad.

Is this recipe vegan-friendly?

Yes! Simply substitute honey with agave nectar or maple syrup to keep it completely plant-based without compromising sweetness or flavor.

Can I prepare this salad ahead of time for a party?

You can roast the sweet potatoes and prepare the dressing up to a day in advance, keeping the arugula and avocado separate until just before serving to maintain their freshness and texture.

How do I keep the avocado from browning?

To minimize browning, toss the avocado gently at the last minute with a bit of lemon or lime juice, and add it right before serving. Also, keeping the salad covered tightly in the fridge helps slow oxidation.

Final Thoughts

This Sweet Potato Salad Recipe has quickly become one of my go-to dishes whenever I want something both comforting and fresh. It’s packed with flavors that excite the palate and textures that satisfy, all while being simple to throw together. I encourage you to give it a try—you might just find yourself reaching for it again and again, just like I do!