Best Fall Salad: Sweet Potato Salad Recipe

Get ready to fall in love with your new favorite salad! The Best Fall Salad: Sweet Potato Salad is a delicious celebration of all things autumn, featuring perfectly roasted sweet potatoes, creamy avocado, crunchy pepitas, peppery arugula, and a dreamy tahini dressing. With every bite, you’ll experience a dance of sweet, savory, and tangy flavors, all brought together in one vibrant, satisfying bowl. This salad isn’t just pretty to look at—it’s a nutritious powerhouse you’ll crave all season long!

Ingredients You’ll Need

This is one of those salads where simple ingredients really shine. Each component of the Best Fall Salad: Sweet Potato Salad brings something special, from vibrant color to irresistible texture and flavor. Here’s everything you need and a handy tip for each:

• Roasted Sweet Potatoes: Roast them until caramelized on the edges for the best flavor—if you have extra, save them for grain bowls later in the week!
• Tahini Dressing: Creamy, nutty, and tangy, this ties everything together—double the batch for dipping veggies and drizzling on wraps.
• Arugula: The peppery greens add a fresh contrast to the sweet and creamy elements—baby arugula works best for tenderness.
• Crumbled Feta Cheese: Adds a salty, tangy punch—buy a block and crumble it yourself for the freshest flavor.
• Avocado (sliced): Choose ripe but firm avocados for beautiful slices that hold their shape in your salad.
• Lemon Wedge: A simple squeeze over the avocado keeps them green and bright with a touch of zesty flavor.
• Toasted Pepitas: These roasted pumpkin seeds offer irresistible crunch—toast them yourself for extra nuttiness.
• Sea Salt: Enhances all the fresh flavors—use a light hand and taste as you go.
• Freshly Ground Black Pepper: Adds just the right amount of spiciness at the very end—crack it fresh for maximum aroma!

How to Make Best Fall Salad: Sweet Potato Salad

Step 1: Prepare Your Roasted Sweet Potatoes and Tahini Dressing

Start by preparing your roasted sweet potatoes and tahini dressing. If you haven’t already, follow your favorite roasting method: cube your sweet potatoes, toss with olive oil, and roast at 425°F until golden and caramelized. For the tahini dressing, whisk tahini with lemon juice, a splash of water, and a pinch of sea salt. Both can be made ahead—just let the sweet potatoes cool slightly before assembling the salad so they don’t wilt the greens.

Step 2: Build the Salad Base

On a large serving platter or in a wide bowl, create a fluffy bed with the arugula. Don’t be afraid to gently fluff the leaves with your hands for maximum volume. Drizzle a little of your tahini dressing over the greens—just enough to lightly coat so they stay crisp when topped with the warm sweet potatoes.

Step 3: Add Roasted Sweet Potatoes and Feta

Scatter your roasted sweet potato cubes evenly over the arugula. Sprinkle generously with crumbled feta cheese so every forkful gets a burst of tangy flavor. The combination of warm potatoes and cool greens is what makes Best Fall Salad: Sweet Potato Salad so dreamy.

Step 4: Layer on Avocado and a Squeeze of Lemon

Fan out the avocado slices across your salad—it not only looks gorgeous but also adds a luscious, creamy element. Finish by squeezing the fresh lemon wedge right over the avocado and greens. This little trick keeps your avocado bright and gives the whole salad a pop of fresh acidity.

Step 5: Finish with Pepitas, More Dressing, and Seasoning

Drizzle the rest of the tahini dressing over everything, then shower the salad with toasted pepitas for that satisfying crunch. Finally, season with sea salt and freshly cracked black pepper to taste—the finishing touch that brings all the flavors to life. You’re ready to dig in!

How to Serve Best Fall Salad: Sweet Potato Salad

Garnishes

The Best Fall Salad: Sweet Potato Salad really shines with a final flourish of garnishes. Try a sprinkle of extra feta, a handful of microgreens, or a few more pepitas right before serving for touch of color and flair. Even a pinch of red pepper flakes can add a surprise kick!

Side Dishes

Because this salad is so satisfying, you only need a simple side to complete your meal. Pair it with a warm crusty bread, a steaming bowl of soup (think pumpkin or butternut squash), or even some roasted chicken for a heartier dinner. It’s wonderfully versatile and plays well with all your favorite fall flavors.

Creative Ways to Present

Wow your guests by serving Best Fall Salad: Sweet Potato Salad on a large wooden board, family-style, with all the toppings arranged in stripes or colorful sections. Or build individual jar salads for a portable lunch—just layer the dressing on the bottom, followed by sweet potatoes, feta, and finish with arugula and avocado on top. Both methods make ordinary salad feel like something truly special!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the Best Fall Salad: Sweet Potato Salad in an airtight container in the fridge. The arugula will hold up for about a day if the dressing is kept separate. For best results, keep the avocado slices aside and add them just before eating to prevent browning.

Freezing

Salads with fresh greens and avocado don’t freeze well, so it’s best to enjoy Best Fall Salad: Sweet Potato Salad fresh. However, you can freeze roasted sweet potatoes separately and thaw them for future salads or grain bowls, making assembly a breeze next time!

Reheating

If you like your leftovers a bit warm, gently reheat the roasted sweet potatoes in a skillet or microwave until just warmed through. Then build your salad as usual, adding fresh greens, avocado, and dressing for that just-made taste and texture.

FAQs

Can I use a different green besides arugula?

Absolutely! Spinach, mixed baby greens, or even kale all work nicely in Best Fall Salad: Sweet Potato Salad. Just keep in mind that heartier greens like kale may need a little extra dressing to soften them up.

How do I keep my avocado from turning brown?

To maintain those beautiful green avocado slices, add them just before serving and toss them with a bit of lemon juice, which helps prevent oxidation. This keeps your Best Fall Salad: Sweet Potato Salad looking fresh and appetizing.

Is there a vegan version of this salad?

Definitely! Swap the feta cheese for your favorite plant-based feta alternative or just leave it out entirely. The creamy avocado and tahini dressing are so satisfying that you won’t miss the dairy at all.

Can I prepare the dressing and sweet potatoes ahead?

Yes, both components can be made a day or two in advance. Store roasted sweet potatoes and tahini dressing separately in the fridge, then assemble the Best Fall Salad: Sweet Potato Salad just before serving for the freshest flavor and texture.

What’s the best way to toast pepitas?

Toasting pepitas is easy! Simply place them in a dry skillet over medium heat and stir frequently for a few minutes until they begin to pop and turn golden. Sprinkle them on right before serving for maximum crunch.

Final Thoughts

I can’t wait for you to try the Best Fall Salad: Sweet Potato Salad in your own kitchen! It’s colorful, nourishing, and impossibly delicious—just the kind of inviting dish that helps you savor all the cozy, vibrant flavors of autumn. Give it a try, and don’t be surprised if it becomes a new seasonal tradition around your table!

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