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Sweet Potato Salad Recipe

4.62 from 13 votes

This healthy Sweet Potato Salad with avocado combines sweet, creamy, warm, and cold elements and can be enjoyed warm or cold. It’s a great vegetarian meal or side dish.

Prep Time: 15

Cook Time: 30

Total Time: 45

Yield: 4 servings

Course: Dinner, Lunch, Meal Prep, Salad

Cuisine: American

Ingredients

Sweet Potatoes:

2 medium sweet potatoes (peeled and chopped into 1/2-inch cubes (about 2 cups, 20 ounces total) )
1 tablespoon extra virgin olive oil
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon Kosher salt ( and black pepper, to taste)
1/4 cup red onion (diced )
4 cups baby arugula
4 ounces Haas avocado (cubed)

For the salad dressing:

2 tablespoons extra virgin olive oil (plus 1 teaspoon)
1 1/2 tablespoons apple cider vinegar
1 teaspoon honey (or agave for vegan)
1 teaspoon kosher salt (plus 1/8th teaspoon)
1 teaspoon cumin

Instructions

Preheat the oven to 400F.
Place the sweet potato cubes on a baking sheet. Drizzle with the olive oil and toss. In a small bowl, stir together the paprika, garlic powder, 1/2 teaspoon salt and black pepper.
Sprinkle the spice mixture over the potatoes and toss to combine. Bake 13-15 minutes, toss then bake for additional 13-15 minutes, or until tender.
While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing, then let them cool at least 5 minutes.
Once cool, add the arugula, 1 teaspoon olive oil and 1/8 teaspoon salt and toss well.
Divide 4 bowls, adjust salt and pepper to taste then top with 1 ounce avocado in each bowl.

Nutrition

Serving: 2cups, Calories: 290kcal, Carbohydrates: 35g, Protein: 3.5g, Fat: 16g, Saturated Fat: 2g, Sodium: 543.5mg, Fiber: 7g, Sugar: 8.5g

- WW Points: 6

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