why make this recipe
This salad is bright, simple, and full of good textures. Roasted sweet potato adds warmth. Avocado gives creaminess. Mustard dressing adds a little zip. You can make it fast and eat it fresh or take it to a potluck.
introduction
Sweet Potato Salad with Avocado and Mustard Dressing mixes warm roasted sweet potatoes with fresh arugula, creamy avocado, and crumbly feta. The mustard dressing is tangy and light. If you like easy dishes, see more easy snack and sweet treat ideas.
how to make Sweet Potato Salad with Avocado and Mustard Dressing
You roast the sweet potatoes, make the dressing, then toss everything together. Roast or air fry the cubes until tender. Whisk mustard, olive oil, and lemon juice for the dressing. Combine potatoes, arugula, avocado, and feta. Add the dressing and toss gently.
Ingredients :
- sweet potatoes
- ripe avocado
- arugula
- feta cheese
- mustard
- olive oil
- lemon juice
- salt
- pepper
Directions :
Preheat 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.
how to serve Sweet Potato Salad with Avocado and Mustard Dressing
Serve the salad warm or at room temperature. Put it on a large plate or in a wide bowl so the pieces do not get crushed. This salad goes well with grilled chicken, fish, or on its own as a light meal.
how to store Sweet Potato Salad with Avocado and Mustard Dressing
Store the salad in an airtight container in the fridge for up to 2 days. To keep avocado from browning, add the diced avocado right before serving or toss it with a little lemon juice. Store dressing separately if you plan to keep it longer.
tips to make Sweet Potato Salad with Avocado and Mustard Dressing
- Cut sweet potatoes into even cubes so they cook the same.
- Roast until edges get lightly browned for more flavor.
- Use ripe but firm avocado so it holds shape.
- Taste the dressing and add salt or lemon if needed.
- If using in advance, keep avocado and dressing separate until serving.
variation (if any)
- Swap arugula for baby spinach or mixed greens.
- Use goat cheese instead of feta for a creamier flavor.
- Add toasted walnuts or pumpkin seeds for crunch.
- Make it vegan by skipping the cheese and using a little maple syrup in the dressing.
FAQs
Q: Can I make this salad ahead of time?
A: You can roast the sweet potatoes a day ahead and store them in the fridge. Add avocado and dressing just before serving.
Q: Can I use a different green instead of arugula?
A: Yes. Spinach, mixed greens, or kale work well. Use tender greens for best texture.
Q: How do I keep the avocado from browning?
A: Toss avocado with a little lemon juice or add it right before serving.
Q: Can I bake the sweet potatoes whole instead of cubing them?
A: You can, but cubing and roasting gives more caramelized edges and faster cook time.
Q: Is the dressing spicy?
A: The dressing has a mild tang from mustard. Use mild or Dijon mustard to match your taste.
Sweet Potato Salad with Avocado and Mustard Dressing
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant salad combining warm roasted sweet potatoes, creamy avocado, and a tangy mustard dressing, perfect for potlucks and easy meals.
Ingredients
- 2 sweet potatoes
- 1 ripe avocado
- 4 cups arugula
- 1 cup feta cheese, crumbled
- 2 tablespoons mustard
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat 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.
- Whisk together mustard, olive oil, lemon juice, salt, and pepper in a bowl to make the dressing.
- Mix roasted sweet potatoes, arugula, diced avocado, and crumbled feta cheese in a large salad bowl.
- Drizzle the dressing over the salad, toss gently, and serve.
Notes
For best texture, add the avocado right before serving and store dressing separately if keeping the salad longer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg
