Name: Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 roasted sweet potatoes; 4 cups arugula; ⅓ cup crumbled feta cheese; 1 avocado, sliced; 1 lemon wedge, for squeezing; 3 tablespoons toasted pepitas; Sea salt, to taste; Freshly ground black pepper, to taste; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 garlic clove, minced; 2 tablespoons water (adjust for desired consistency); Salt and pepper, to taste

There’s something about the earthy sweetness of roasted sweet potatoes paired with creamy feta, nutty pepitas, and a luscious tahini dressing that just sings on your taste buds. This Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe is easy, colorful, and nourishing—perfect for a light lunch or a stunning side dish.

The dish is a salad served in a wooden bowl on a white marbled surface, with two silver spoons resting inside. The salad has a base layer of fresh leafy greens in dark and bright green shades. On top of the greens, there are medium-sized orange roasted sweet potato chunks scattered around. Slices of light green avocado are placed evenly throughout the salad. White crumbly cheese is sprinkled on top, adding contrast. Small green pumpkin seeds are scattered over the salad for texture. There is a light drizzle of dressing visible on the top layers. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe
Top Tip
How to Serve Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe

Why You'll Love This Recipe

I can’t get enough of this salad. Every bite has a perfect balance of sweet, salty, creamy, and crunchy textures, and making the tahini dressing from scratch adds a depth of flavor that jars just can’t match. This is a recipe you'll return to again and again because it’s simple yet so satisfying.

Flavor Harmony: The roasted sweet potatoes offer warm sweetness that pairs beautifully with the tangy feta and zesty lemon.
Wholesome Ingredients: Arugula, avocado, and pepitas add freshness, creaminess, and crunch, making it a truly balanced salad.
Quick and Easy: With a total time under an hour, it’s a fantastic recipe for busy days or last-minute guests.
Versatile: You can easily customize toppings and add-ins to suit your taste or what you have on hand.

A wooden bowl filled with a salad made of several layers: the bottom layer is fresh green spinach leaves, followed by thick slices of light green avocado placed evenly on top. Scattered over the avocado are bright orange roasted sweet potato chunks with slightly charred edges. White crumbled cheese is sprinkled across the salad, and small green pumpkin seeds are spread evenly over the top. There are two silver spoons resting on the right side inside the bowl, and a small bowl with creamy dressing and a wooden spoon is in the upper right corner on a white marbled surface with a gray cloth on the bottom left. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient brings something special to the table. The sweetness of the roasted sweet potatoes is earthy but soft, the feta adds a salty tang, and the pepitas give you that much-needed crunch. Shopping fresh arugula and ripe avocado will really elevate this salad, so don’t skimp there!

Flat lay of roasted sweet potato cubes with golden edges, fresh bright green arugula leaves, creamy pale green avocado slices, crumbled white feta cheese, a wedge of fresh yellow lemon, and scattered toasted pepitas with their rich brown color, all arranged thoughtfully with dollops of smooth tahini dressing drizzled artfully, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Roasted Sweet Potatoes: Look for firm, unblemished sweet potatoes to roast yourself for maximum flavor and texture.
Tahini Dressing: Homemade is best here, for that creamy, nutty punch that bottles just can't replicate.
Arugula: Peppery and fresh, arugula balances the richness of the other ingredients perfectly.
Crumbled Feta Cheese: Choose a tangy, crumbly feta to contrast with the sweet potatoes.
Avocado: Adds creamy smoothness and freshness; ripe but firm avocados work best.
Lemon Wedge: A quick squeeze lifts and brightens all the salad flavors.
Toasted Pepitas: Nutty and crunchy, they add texture and a toasty flavor kick.
Sea Salt and Freshly Ground Black Pepper: Essential seasonings to bring the flavors into balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about the Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe is how easy it is to tweak. Feel free to tailor it to your preferences or seasonal availability—after all, cooking should be fun and flexible.

Variation: I sometimes swap arugula for baby spinach when I want a milder taste, and it’s just as delicious.
Protein Boost: Adding grilled chicken or chickpeas turns this salad into a hearty main dish.
Nuts Alternative: If you don’t have pepitas, toasted walnuts or almonds make a great crunchy substitute.
Vegan Version: Skip the feta or use a vegan cheese alternative, and double the tahini dressing for richness.

Step-by-Step: How I Make Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe

Step 1: Roast the Sweet Potatoes to Perfection

Start by peeling and cubing the sweet potatoes into roughly 1-inch pieces. Toss them with a little olive oil and roast at 425°F (220°C) for about 25 minutes, turning halfway through. You want them tender and caramelized but not mushy—golden edges are your goal. This roasting process brings out their natural sweetness, which contrasts beautifully with the feta.

Step 2: Whip Up the Tahini Dressing

The dressing is a breeze to make—simply whisk tahini, lemon juice, garlic, water, and a pinch of salt until smooth and creamy. You can adjust the thickness by adding water a little at a time. I love the nutty creaminess this dressing adds, and it coats every bite deliciously.

Step 3: Assemble the Salad

Lay out a bed of fresh arugula on your serving platter, then drizzle some tahini dressing over it. Layer the roasted sweet potatoes on top, sprinkle with crumbled feta, and fan out the sliced avocado. A little squeeze of lemon over the avocado keeps it vibrant and fresh. Finish with more dressing, sprinkle the toasted pepitas, and season with sea salt and black pepper to taste.

Top Tip

Over time, I’ve learned a few little tricks that make this salad even better and easier to prepare. Here’s what’s helped me the most:

Don’t Overcrowd the Pan: When roasting sweet potatoes, give them enough space to caramelize instead of steaming—this means better flavor and texture.
Make the Dressing Ahead: The tahini dressing can be whipped up a day in advance and stored in the fridge—just give it a good stir before using.
Toast Pepitas Last Minute: Toast your pepitas just before serving to keep them crunchy and aromatic.
Avoid Soggy Greens: Dress the arugula lightly at first and add more dressing just before serving to keep leaves crisp.

How to Serve Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe

Garnishes

I like adding a few extra pepitas scattered over for crunch, and sometimes I sprinkle freshly chopped parsley or cilantro for a herbaceous touch. A tiny drizzle of extra virgin olive oil at the end adds a lovely sheen and enhances flavors.

Side Dishes

This salad pairs wonderfully with grilled meats or fish, making it perfect for summer barbecues. It’s also fantastic alongside warm flatbreads or crusty bread to scoop up all those delicious flavors.

Creative Ways to Present

For special occasions, I like serving this salad layered in a clear glass trifle bowl, so you can see all the vibrant colors. Or, try making individual mason jar salads for a fun, portable presentation at picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the salad from getting soggy.

Freezing

I don’t recommend freezing this salad because the fresh ingredients like arugula and avocado don’t freeze well, but you can freeze roasted sweet potatoes separately for convenience.

Reheating

Reheat any leftover roasted sweet potatoes gently in a 350°F oven for 10 minutes or so to bring back their crisp edges. Then, add fresh greens and toppings when ready to serve for best texture.

Frequently Asked Questions:

Can I make the tahini dressing ahead of time?

Absolutely! I often make the tahini dressing a day or two in advance. Just keep it refrigerated in an airtight container, and give it a good stir before drizzling over your salad.

What if I don’t have pepitas?

No worries! Toasted sunflower seeds, walnuts, or even chopped almonds can make a delicious crunchy topping if you’re out of pepitas. Just toast them lightly to boost their flavor.

Can I prep this salad fully ahead of time?

It’s best to keep the tahini dressing and pepitas separate until just before serving to keep the salad fresh and crunchy. You can roast the sweet potatoes a day ahead and keep them in the fridge covered. Assemble everything close to mealtime for best results.

Is this salad suitable for vegan diets?

Yes! Simply omit the feta cheese or substitute it with a vegan feta alternative. The rest of the salad, especially with plenty of tahini dressing, remains rich, creamy, and satisfying.

Final Thoughts

This Sweet Potato and Feta Salad with Tahini Dressing and Toasted Pepitas Recipe is one of those meals that feels both wholesome and a little special. I often find myself making it when I want something fresh yet comforting, with layers of flavor that genuinely satisfy. I highly recommend giving it a try—you just might find it becoming a regular on your menu, too.