Skip the white potatoes and make this roasted sweet potato salad instead! It has chopped spinach, creamy avocado chunks, red onion and dried cranberries so it’s light, refreshing and perfect for spring picnics and summer BBQs.
One of my favorite things about summer as a child was all the family cookouts. My extended family has always been close so it seemed like every weekend we were hosting or attending some sort of cookout or family function.
Of course these get togethers always involved food. Things like hot dogs, hamburgers, deviled eggs and lots of side salads. Naturally, my favorite dishes were the salads… macaroni salad, potato salad, broccoli raisin salad, watergate salad and strawberry pretzel salad. Now you know where my love for salads comes from. 😉
Making Salads Healthier
Turns out, many of these “salads” aren’t really the healthiest. I mean watergate salad and strawberry pretzel salad are literally just desserts with the word salad in the name.
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 a little dried fruit for some sweetness and there’s no real dressing — just lemon juice and apple cider vinegar, which makes for a sweet and zesty salad.
The potatoes can be roasted ahead of time and once that step is done the salad comes together in a matter of minutes. And it’s great served cold (or at room temp). Perfect for BBQs, potlucks and parties
Why Roasted Sweet Potatoes?
Anything with roasted sweet potatoes is bound to be delicious and this roasted sweet potato salad is no exception.
If you make this sweet potato salad be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Skip the white potatoes and make this roasted sweet potato salad instead! It has chopped spinach, creamy avocado chunks, red onion and dried cranberries so it’s light, refreshing and perfect for spring picnics and summer BBQs. Vegan + paleo and gluten-free.
Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with coconut 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 fruit, 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 add sea salt and ground pepper to taste.
Sprinkle on hemp seeds and 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.