Sweet potatoes meet avocado and mint in this fresh arugula salad!

What better way to start off Spring than with a healthy and super green salad? I know what you are going to say. Yes, it’s still cold out there, around 30°F here today, but at least this salad is loaded with roasted sweet potatoes, which brings the well-needed carbs to defy the cold.

This salad comes together very quickly, the longest step is roasting the sweet potatoes, which takes approximately 25 minutes. First, sweet potatoes are tossed with olive oil, smoked paprika, ground cumin, oregano, and finally salt. Then they are roasted to perfection: until they become soft and golden brown. Seriously, roasted sweet potatoes are the best, especially when they are sweet and melty on the inside.

In the meantime, you prepare the dressing. I went with yogurt to keep the salad lighter and increase the creamy factor. Plus yogurt helps balance with the slight bitterness of the arugula. Now if you are not a fan of arugula, just go with baby spinach, massaged kale, or even lamb’s lettuce. Basically any green will work!

Back to the dressing, yogurt is flavored with freshly chopped mint, tahini, olive oil, rice vinegar for some tanginess, and minced garlic. I also added a teaspoon of maple syrup, once again to balance with the bitterness of the salad.

Now onto the add-ins. First, we have toasted pine nuts and sunflower seeds for some crunch, I always add nuts and/or seeds to salads, it’s an obsession. Then for a nice kick, we have red pepper flakes, cucumber for more freshness, and avocado for creaminess.

Garnish with a few mint leaves, drizzle with the yogurt dressing, toss and enjoy!

This green salad is healthy, refreshing, and hearty! It would go very well with these Sesame & Peanut Tempeh Skewers, Vegan Fried Goat Cheese Balls, or even this Crispy Tofu Sheet Pan!

Let me know in the comments if you try this recipe!

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