Sweet Potato Salad

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.

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. (Source) Totally optional, but they add a nice finishing touch.

Find the full ingredient list with measurements in the recipe card below.

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.

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.