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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become one of my favorite salads. I make it as per the recipe, with one minor add on – roasted/toasted walnut pieces. Adds some extra crunch and a next texture.
Yum! So glad this one’s become a favorite, Amanda. Love the idea of adding toasted walnuts. Thanks so much for making it and for coming back to leave a review — I really appreciate it!
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!
I made this today. I replaced the Apple cider vinegar with red wine vinegar. I added 2 avocados , I blended the red wine vinegar with the lemon juice, and added ground cilantro, garlic powder, salt, pepper, and garlic and herbs salt free seasoning! Delicous!
YUM! I am so happy to hear that you enjoyed this recipe, Melissa. Thank you for your review + star rating, I so appreciate it!
This is quite possibly my favorite salad! I did have changes because I used what I had on hand- not a hemp seed and dried cranberry person but followed the rest of the recipe exactly. Thank you – I truly loved this salad!
Yay! I’m so glad you enjoyed this recipe, Jessica! Thank you so much for leaving a review, I really appreciate it.
I made the Sweet potato salad tonight, practicing for doing it for Thanksgiving! So good! We have more vegetarians this year,so this is good for the veggie lovers and sweet potato people. I substituted Balsamic vinegar for apple cider vinegar 😃
Yay!! Happy to hear this sweet potato salad was a success, Gussie. Thanks for the review and star rating. I really appreciate it!
I googled a sweet potato salad and came across this recipe. It is amazing!!! Adding to my list of regulars. This was the first recipe I tried from your site. Do you have any other favorites I should try next? (I typically prefer lower fat recipes.)
So glad you enjoyed this salad, Julie!! So glad you found it. I have tons of delicious recipes on the blog, what are you looking for… salads, dinner ideas, dessert ideas, snacks, etc.?
Thank you so much for your response! I was looking for Dinner ideas, salads, meal prep, anything really. I have looked at your website, and so many interest me that I can’t decide which one to try first. 😃 What are some of your fan favorites that You would suggest I should try next? Thank you again!
Hey Julie! It’s hard to choose, but some of the most popular recipes are: Egg Roll in a Bowl, protein balls, Mexican Street Corn Salad, cauliflower nachos and baked oatmeal cups.
I made 1/2 batch because it was just for me. Had it for lunch and dinner. Although there wasn’t much left for dinner because I couldn’t stop eating it at lunch!! Absolutely delicious!. Was skeptical about only vinegar and lemon juice for the dressing but it was perfect. Will definitely be making this again and again and again.
Yay!! I’m so pumped this salad was a hit, Nancy! Thanks for making it and coming back to leave a review. I so appreciate it!
Thank you very much for sharing valuable Article.
Hi Brittany,
I was wondering if you could recommend a different dressing for this salad? I really want to try it but I’m not a huge Apple cider vinegar fan. Any suggestions would be greatly appreciated! Thanks so much!
Hey Jennifer – Maybe this white balsamic dressing? I also have a bunch of dressings here you can check out!
This was excellent! The combination of flavors becomes greater than the sum of its parts!
I did have some left over and sadly (but as would be expected) it just wasn’t the same after being in the fridge. My advice is either scale to the right amount you’ll eat that day, or scale your appetite up to the amount you make, lol! 🙂
I’m glad you enjoyed this salad, Jill. Another option for leftovers is to leave out the liquid, portion out how much you want to eat add the liquid and immediately serve. Then for the leftovers, add the lemon juice + acv right before serving.
I’m planning to make this this weekend for a fall party and I was curious if the dressing was just the vinegar and lemon juice or if you’re supposed to whisk in oil. Thank you!
Hey Lori – It’s just the ACV and lemon juice, but you can definitely add some oil if you prefer. 🙂
Forgive me for adjusting a recipe when I never tried the original, but we need to drive to another state tomorrow for my husband’s cancer treatment. it’ll be a long day and I wanted something filling and nutritious to pack in our car fridge. I didn’t have an avocado or cranberries, so I added four diced beets and some lemon basil and parsley from our garden.It is so delicious! This is a great recipe and it can even handle personalizing!
My recipes are meant to be adjusted based on what you already have on hand, so I’m glad you made it your own, Deb! I’m glad this salad was a hit. Will be sending lots of positive and healing vibes to your husband and family as he goes through treatment. <3
Holy cow. I usually don’t write reviews for recipes but I’m halfway through eating this and have to say it’s incredible! Super easy and so hard to put down
Ahh yay!! That makes me so happy to hear, Nicole. I’m so glad this salad is a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
I made this a few weeks ago for the first time and was so wowed by the flavors! Definitely a new go to recipe and I’m making a different salad today and will be incorporating this dressing. Thank you!
Ahh yay, that makes me so happy to hear, Marie. I’m so pumped you loved this salad. Thanks for taking the time to leave a comment + star rating. I appreciate it. <3
Just discovered your web site. Do you skin your sweet potatoes for salads or other recipes.
I typically don’t, but you definitely can if you prefer!
Oh my word! Perfect flavors and the best compliment from my husband, “I could eat this all day!” A visually beautiful salad as well.
Ahh that makes me so happy to hear, Dorothy. I’m glad this salad was a hit! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
My husband just said the exact same thing! What’s really crazy is the dressing of just ACV & lemon juice. Wacky brilliance from Brittany once again. Next time I double
Ahh yay!! So glad this recipe was a hit! 🙂
Currently my favorite salad! I’m obsessed!! I keep forgetting to buy Apple cider vinegar so I just used red wine vinegar. I will be making this so often! I love the avocado and sweet potato together.
Woo-hoo! So glad you’re loving this salad, Mallory. Thanks for making it and for coming back to leave a comment + star rating. It means the world to me. 🙂
The flavors in this recipe were phenomenal! And such a simple dressing. I didn’t have the dried cranberries, but still delicious!
That makes me so happy to hear!! I’m glad this salad was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
Me gusta la combinación de alimentos que haces. Gracias por la receta, la haré un cuanto pueda, todos ingredientes me gustan.
Just made this and so yummy. I added some pepitas, hemp seed hearts and added avocado to just a single bowl so I could store rest. Also added some dill and golden kiwi which was a surprisingly nice flavor compliment and extra vitamins! Will make again and explore the add-ins. Thank you.
Ohhh love the mix-in’s you added! Sounds delicious! So glad you enjoyed this salad, Beth. Thanks for trying my recipe and for coming back to leave a comment + star rating. I appreciate it.
I must admit I had to google strawberry pretzel and Watergate salads. How did I miss these as a kid? Not my jam now but back in the day I would have been all over these!
Thanks for this yummy sounding salad. I can’t wait to make it.
Any idea approximately how many ounces 1 serving is?
Hey Emily – My guess would be about 15 ounces.
I added black beans and quinoa to make it a full main dish. Delicious!!!
This recipe is delicious! I put it with my recipes to make frequently.
Made this tonight as written except we topped it with a little feta, and it was amazing! Even my meat-loving husband raved about it 🙂 This salad recipe is a keeper. Thanks!
I made this and it was so delicious! Had it with grilled fish and even had some leftover for lunch the next day!
I made this today and it’s absolutely delicious!!! Very flavorful, light, and amazing!! This one is definitely a keeper!!
Yay!! I’m so glad you enjoyed it, Elizabeth. And thank you so much for coming back to leave a comment and star rating. This helps me out so much!
This was delicious – tasty, filling, easy. We had it with some Tofurky sandwiches.
Yay! So glad that you enjoyed it, Gary. And thank you so much for coming back and leaving me a comment to let me know how it turned out. I so appreciate it!
This would be so good with turkey sandwiches,the day after Thanksgiving
So so so scrumptious! For the dried fruit I put in a trail mix of nuts and raisins and seeds. This is my new favorite salad. Thank you!
Hooray!! So happy you loved it. <3
Hi Brittany! Do you think I could use frozen pre-cut sweet potatoes? I want to make a big batch of this but hate cutting sweet potatoes! Haha! Let me know 🙂
Hi Lisa! Hmmm…. I think this should work, but I’m not 100% because I haven’t tried it. Where do you get the frozen pre-cut sweet potatoes?
NEVER liked any sweet potato salad recipes before this. If I was into processed meats, I would add bacon to this 🙂 but as listed, the recipe is delicious!! I used golden raisins, and they were a refreshing tart, but not too tart combo. Thank you!
So glad you liked this recipe, Mika!! I love golden raisins. 🙂
This salad was really quite interesting! All the flavours paired very well with each other and become exceptional with the addition of some pepita seeds. Thanks for sharing 🙂
SHEEEEET son! I must make this!!!! Looks friggin delicious!
Thanks Sarah! You’ll have to let me know how it turns out.
Could you possibly give a the weight of sweet potatoes to use? The recipe looks delicious!
Just make this salad today for lunch. Rave reviews! Have leftovers so we’ll get to enjoy it tomorow too! 🙂
Hooray!! So glad it was a hit!
1) think it would do ok frozen and then thawed? 2) do you happen to have the nutritional stats, or even just the recommended serving size? Thanks!
I wouldn’t recommend freezing it. I don’t think it would hold up every well. I added the nutrition stats for you! 🙂
Made this tonight for dinner and it’s absolutely delicious! XX
Awesome!! I’m so glad you like it. Enjoy, Laurence.
We made this salad for dinner tonight to accompany a pork sirloin roast and must say it was phenomenal. The combination of flavors are wonderful.
So glad you enjoyed it, Gwen!
What type of dried fruits make this super yummy!!!
I used a mix of dried cranberries and raisins!
This looks so fresh, refreshing and mouth watering! I can’t wait to try it as I love sweet potatoes!
http://www.themandozaline.com
omg everything looks insane!!! soo delicious
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YUM! Two of the most delicious foods, sweet potato and avocado – what a perfect combo! :p
I’m obsessed with anything sweet potato. LOVE.
Me too — especially when roasted!
This looks amazing! Plus I know my husband will love it too so this has to happen soon!
Woo-hoo! I hope you and your husband love them.
Oh my GOSH this looks so good! I need to make this ASAP!
COOCOO FOR COCO
Your salads line-up makes me hungry. Clean and nutritious food, that’s something I want eat. I’m trying to maintain my weight so I avoid processed food and fast food.
Beyond wonderful!!
Thanks Monique! <3
LOVE this sweet potato salad! Can’t it to make it!
Wow! I wish I could eat this through the screen right now! It looks mouthwatering!
Coconut oil and sweet potatoes is like my most favorite combo ever! So this salad? I need it in my face STAT!
Yeahhh, you do! 🙂
Looooooove the addition of dried fruit to this recipe! So clever. Love my sweet potatoes so you know this recipe is happening!
Woot! I like adding dried fruit to evvvverything. 🙂
How many dose this serve???