Sweet Potato Salad
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Last updated on Mar 31, 2025
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This sweet potato salad is a tasty side dish featuring roasted sweet potatoes, creamy avocado chunks, chopped spinach, red onion and dried cranberries. It’s the perfect side for parties, potlucks and holiday dinners.
If you love sweet potatoes, and want to find the perfect sweet potato salad, look no further. This one tastes amazing and it’s really easy to whip up!
While I certainly enjoyed all of those salads as a kid, it never hurts to upgrade a bit. So that’s what I’ve done here. This sweet potato salad is a remake of traditional potato salad, but this version is packed with veggies (spinach, red onion and avocado), has some dried cranberries for some sweetness and there’s no real dressing — just lemon juice and apple cider vinegar, which makes for a sweet and zesty salad.
Table of Contents
Why You’ll Love This Salad
- Perfect for any meal – This salad is just as at home on a holiday spread as it is in your weekday meal prep. Serve it as a colorful side dish for Thanksgiving, or make a big batch and enjoy it as an easy lunch. It’s versatile, vibrant, and always a crowd-pleaser.
- Nutrient dense – Sweet potatoes, spinach, avocado… this salad is basically a nutrient powerhouse! You’re getting fiber, vitamins, and healthy fats in every bite. It’s the kind of dish that feels indulgent but is so good for you.
- Make-ahead friendly – Roasting the sweet potatoes in advance means you can throw this salad together in no time when you’re ready to eat. Perfect for anyone who loves a little meal prep magic!
Ingredients Needed
- sweet potatoes – the heart of this salad! Roasted to perfection for tender, caramelized bites. Go for about 3 large potatoes, cut into bite-sized chunks.
- avocado oil – tossed with the sweet potatoes to help them roast up golden and flavorful. I used avocado oil for this recipe, but olive oil is another great option.
- baby spinach – a fresh, leafy base that adds a healthy dose of greens. Kale or arugula are great options as well if spinach isn’t your fave.
- red onion – finely chopped for a little zesty kick that keeps the flavors balanced.
- apple cider vinegar – adds a subtle tang to the dressing, enhancing the flavor without overpowering it.
- lemon juice – this ties everything together with a hint of citrusy freshness.
- dried cranberries – a pop of sweet chewiness.
- avocado – adds richness and balances out the zingy flavors.
- hemp seeds (optional) – I love adding hemp seeds to my salads! A little sprinkle of these adds a boost of plant-based protein and omega-3s. Totally optional, but they add a nice finishing touch.
Find the full ingredient list with measurements in the recipe card below.
Recipe Variations
- Add protein: For a more filling salad, top with air fryer chickpeas, black beans, grilled chicken, or air fryer tofu. It’s a great way to turn this into a main course!
- Add cheese: Crumbled feta, goat cheese, or shaved parmesan are delicious add-ins if you want a bit of creamy, savory flavor. You could also add my vegan hemp parmesan for a dairy free option.
- Switch up the dressing: This recipe calls for a simple ACV and lemon juice dressing, but there’s many ways to switch it up. My vegan ranch dressing, avocado caesar dressing, or tahini dressing would all be delicious options to try.
- Add grains: For extra heartiness, add some cooked quinoa, farro, or wild rice to the salad. It’ll bulk it up nicely for a more substantial meal.
- Make it spicy: Add a sprinkle of red pepper flakes or even some sliced jalapeños for a hint of heat.
How to Make This Salad
Roast the sweet potatoes – Preheat your oven to 400°F. Toss sweet potato chunks with oil and sea salt, spread on a baking sheet, and bake for 30 minutes, flipping once. Let them cool.
Prep the salad base – In a large bowl, combine chopped spinach, red onion, dried cranberries, apple cider vinegar, and lemon juice.
Combine ingredients – Add the cooled sweet potatoes to the bowl, then gently mix in the avocado, sea salt, and black pepper. Sprinkle on hemp seeds if desired.
Serve and store – Enjoy immediately or refrigerate until ready to serve.
Brittany’s Tips
- Cut sweet potatoes evenly – For even roasting, try to cut the sweet potatoes into similar-sized chunks. This way, they’ll cook evenly and you won’t end up with some pieces too soft and others undercooked.
- Get those sweet potatoes golden – Don’t rush the roasting! Let the sweet potatoes get a bit golden and caramelized—it adds so much flavor. Flip them halfway through for the best results.
- Add the avocado last – To keep the avocado fresh and vibrant, add it just before serving. This way, it won’t brown, and you’ll get that perfect creamy texture in every bite.
How to Serve
This salad is great served cold or at room temp, which also makes it perfect for BBQs, potlucks and parties. One batch makes about 6 servings so if you’re making it for a potluck you may want to double the recipe. Here’s some ideas to try out:
- Dinner side – It’s perfect with comforting mains like maple glazed salmon, air fryer turkey breast, or my apple cider vinegar chicken. This salad brings a fresh, flavorful balance to these hearty dishes.
- Holiday spread – Add it to your holiday table for a splash of color and flavor! It pairs beautifully with classics like lentil loaf, healthy green bean casserole, healthy sweet potato casserole and easy pecan pie for a festive spread.
- BBQs and potlucks – Try it with grilled shrimp skewers, or grilled chicken kabobs for a crowd-pleasing spread everyone will love.
- With soup and bread – For a cozy meal, pair this salad with a warm bowl of mushroom barley soup, broccoli cheddar soup, or turkey soup, along with a slice of crusty sourdough bread for a filling, flavorful combination.
- Light lunch – Enjoy it on its own for a refreshing lunch, or add a side of creamy hummus or a handful of almond flour crackers to round out the meal.
How to Store & Prep Ahead
I recommend serving this salad right away, but it you want to prep it ahead of time, you can roast the sweet potatoes and chop all the veggies up to a day in advance.
After roasting, let the sweet potatoes cool and store in the fridge until you’re ready to make the salad.
The avocado is best added just before serving, but leftovers of the salad will keep in the refrigerator for up to 2 days. The avocado might turn a little brown so not the prettiest for serving to guests, but it will still taste good!
Frequently Asked Questions
Sweet potatoes are such a nutrient-rich vegetable! They’re loaded with fiber, vitamin A and vitamin C. In addition, the orange and purple varieties of sweet potatoes are rich in antioxidants that help protect the body from free radicals.
Raisins, dried cherries, or even chopped dried apricots make great alternatives if you’re looking for a different touch of sweetness.
More Side Salads You’ll Love
- Butternut Squash Salad
- Healthy Quinoa Salads
- Curried Cauliflower Salad
- Blueberry Corn Chicken Salad
- Healthy Pasta Salad
- Pesto Pasta Salad
- Asparagus Salad
- Orzo Salad
- Roasted Cauliflower Salad
- Baby Beet and Clementine Salad
Be sure to check out all my side dish recipes as well as my full collection of salad recipes.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Sweet Potato Salad
Ingredients
- 10 cups sweet potatoes, about 3 large, chopped evenly into bite-size chunks
- 1 Tablespoon avocado or olive oil
- 1 teaspoon sea salt
- 4 ounces baby spinach, chopped
- ½ cup red onion, chopped very small
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- ⅓ cup dried cranberries
- 1 avocado, chopped in chunks
- ½ teaspoon sea salt
- ground black pepper, to taste
- 1-2 Tablespoons hemp seeds, optional
Instructions
- Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
- While the potatoes are roasting, add the chopped spinach, onion, dried cranberries, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and sea salt. Add ground pepper to taste. Sprinkle on hemp seeds (if using). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
- Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the way You teach us! Easy and healthy way! Thank you Brittani! Love this salad!
Aw, thank you so much, Beatriz! I’m so glad you’re enjoying the recipes and loving the salad. I really appreciate you taking the time to leave a review!
I loved this salad! It is definitely joining my go to salads as I love roasted sweet potato in a salad.
If you like a sweeter dressing like I do, add some olive oil and honey to to the apple cider vinegar and lemon juice. It came out great.
We had some tehina sitting around and it was a fabulous dressing as well for this salad.
YUMM! I am so glad you are loving this recipe, Elle. It is one of my favorites! Thank you for coming back and sharing your review + star rating, I really appreciate it!
One of my favourite salads ever
Ahh yay! So glad you loved this salad, Amber. Thanks for making it and for coming back to leave a review. I so appreciate it!
love this dish! I’ve made it twice and it’s so simple, hearty, and has lots of flavor! With some protein it’s the perfect lunch/dinner.
So glad you enjoyed this salad, Natashia. Thanks for making it and for coming back to leave a review. I so appreciate it!