This sweet potato salad is colorful and yummy, bringing together soft sweet potatoes and creamy avocado. Each bite is packed with flavor and nutrition!
It’s great for lunch or as a side dish. I love how easy it is to whip up, and you can enjoy it cold or at room temperature. Perfect for any picnic! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! I recommend using orange-fleshed sweet potatoes for their sweetness. If you can’t find sweet potatoes, you could use butternut squash as a tasty alternative.
Avocado: Creamy and rich, avocado adds texture. If you’re avoiding avocados, consider using hummus for a creamy element or diced olives for a salty crunch.
Arugula: This peppery green adds a nice kick. If arugula isn’t available, spinach or mixed greens work well too. They offer a milder flavor but will still give a nice freshness.
Red Onion: Adds a sharp flavor. If raw onion is too strong for you, try using green onions or shallots for a milder taste.
Cilantro: It brightens the salad! If you’re not a fan of cilantro, parsley or basil can be good substitutes.
How Do I Ensure My Sweet Potatoes are Perfectly Roasted?
Roasting sweet potatoes brings out their natural sweetness. Here’s how to do it right:
- Be sure to cut the sweet potatoes into even cubes, about 1-inch. This helps them cook evenly.
- Drizzle with olive oil and toss with salt and pepper for flavor. A touch of cinnamon can be nice too!
- Spread them out on the baking sheet in a single layer. Overcrowding can lead to steaming instead of roasting.
- Check for doneness at 25 minutes. They should be tender and lightly browned on the edges. Allow them to cool slightly before adding to the salad!
With these tips, you’ll have a delicious and colorful Sweet Potato Salad with Avocado that everyone will love! Enjoy!
Sweet Potato Salad With Avocado
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 ripe avocado, peeled, pitted, and cubed
- 2 cups fresh arugula
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 2 tablespoons olive oil (plus more for roasting)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
- Optional: pinch of red chili flakes or cayenne pepper for heat
How Much Time Will You Need?
This sweet potato salad takes about 10 minutes to prep and another 30 minutes to roast the sweet potatoes. So, in total, you’re looking at around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). While it’s heating up, take your peeled and cubed sweet potatoes and toss them in a bowl with a drizzle of olive oil, a sprinkle of salt, and some black pepper. Make sure they are well-coated. Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper for easy cleanup.
2. Roast the Sweet Potatoes:
Pop the baking sheet into your preheated oven and roast the sweet potatoes for about 25-30 minutes. Remember to give them a little turn halfway through. They should be tender and have some golden-brown edges. Once done, take them out of the oven and let them cool slightly while you prepare the rest of the salad.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, fresh lime juice, honey (or maple syrup), a pinch of salt, some black pepper, and the optional chili flakes if you like it spicy. This dressing is going to add a nice zing to your salad!
4. Combine the Salad Ingredients:
In a large bowl, combine the roasted sweet potatoes, fresh arugula, thinly sliced red onion, chopped cilantro, and your cubed avocado. Be gentle with the avocado so it doesn’t get mashed!
5. Dress and Serve:
Drizzle your homemade dressing over the salad and use a gentle hand to toss everything together, making sure all the ingredients are nicely coated. Take a moment to taste and adjust the seasoning if needed. Serve the salad immediately for the best flavor or chill it for a bit before serving.
Enjoy your fresh, vibrant Sweet Potato Salad with creamy avocado! It’s nutritious, beautiful, and delicious! 🥗
Can I Use Different Greens Instead of Arugula?
Absolutely! If arugula isn’t your favorite, you can substitute it with spinach, mixed greens, or even kale. Each will offer a different texture and flavor profile, but they all work well in this salad!
How Do I Store Leftover Salad?
Leftover Sweet Potato Salad can be stored in an airtight container in the fridge for up to 2-3 days. However, it’s best to add the avocado and dressing fresh to maintain the salad’s texture and flavor.
Can I Make This Salad Ahead of Time?
Yes! You can roast the sweet potatoes and prepare the dressing ahead of time. Just keep them separate until you’re ready to serve to keep the salad fresh and vibrant. Combine them the day of for the best taste!
What’s a Good Substitute for Honey?
If you prefer not to use honey, maple syrup or agave nectar are great alternatives. Both provide a natural sweetness that complements the flavors in the salad beautifully!