This Sweet Potato Spinach Salad is the perfect combination of fall harvest flavors. You get sweetness from the mission figs and sweet potatoes, saltiness from the vegan feta and bacon bits, crunchiness from the sunflower seeds, and acidity from the creamy apple cider dressing. Perfect for make-ahead lunches, potlucks, or a light dinner.
This Spinach Sweet Potato Salad was inspired by the flavors of fall. In testing this recipe I tried to create a balance between the sweetness of the sweet potatoes and figs, with the saltiness of the vegan feta and bacon bits.
One thing I love about this salad is that it's really easy to make. And if you've pre-roasted the sweet potatoes, you can put this meal together in just a few minutes!
I tested this salad with roasted pumpkin. I liked the flavor but preferred the firmer texture of the sweet potatoes. That said, if you're looking to use up some leftover roasted pumpkin or butternut squash, this salad is a great way to do it!
You'll love this recipe because it's:
- Simple & Delicious
- Quick & Easy
- Easy to make WFPB & Oil-Free
- Perfect for fall, meal-prepped lunches, and holiday potlucks.
Roasted Sweet Potatoes
- sweet potatoes -- Also called yams. Purple potatoes would also work if you can find them!
- oil or water -- To help the seasoning stick
- granulated garlic -- For some light seasoning.
Other Salad Ingredients
- spinach -- Fresh and delicious baby spinach is the base of this salad! Mixed greens or baby kale are also fine.
- vegan feta -- Store-bought or make your own.
- pumpkin seeds -- Sunflower seeds or pecans would also be great!
- vegan bacon bits -- Either store-bought or use the linked recipe to make your own.
- dried mission figs -- Regular figs, raisins, or craisins are also fine.
Creamy Apple Cider Vinegar Dressing
- tahini --Almond butter could work in a pinch.
- apple cider vinegar
- maple syrup -- For sweetness
- dijon mustard --For a little tang.
- ¼ teaspoon salt
- water -- Just to thin the dressing out as needed.
See recipe card for quantities.
Here are step-by-step instructions with photos.
Preheat the oven to 450F or 230C.
Wash and cube the sweet potatoes (no need to peel!). Season with garlic, salt, and oil or water. Then spread on a baking sheet.
Bake for about 30 minutes, or until fully cooked and nicely browned.
While the sweet potatoes are in the oven, do the rest of the prep work (including washing and drying the spinach if it's not already).
Roast the pumpkin seeds over medium heat for 5 minutes. Remove from heat and set aside.
Chop the mission figs into halves or quarters, removing the stems.
Add the dressing ingredients to a bowl and whisk to combine. (Add 1 to 2 tablespoons of water for a thinner consistency, if desired.)
When the sweet potatoes are done let them cool for about 5 minutes. Then add all of the ingredients to a bowl and toss together with the dressings. Serve right away!
Hint: Want to save time? Make the sweet potatoes and dressing in advance. Then just assemble the salad and enjoy!
Here are a few variations if you want to switch things up.
- Squash! - Swap out the sweet potatoes for roasted pumpkin, butternut squash, or your favorite winter squash.
- High Protein - For a higher protein meal, try adding this marinated tofu.
- Balsamic Vinaigrette - Substitute the apple cider dressing for your favorite balsamic vinaigrette or make this homemade version.
For this recipe, you'll need a baking sheet, knife, cutting board, and large bowl. A whisk is also helpful for mixing the dressing, but in a pinch, you could use a fork or spoon.
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How to serve
Serve this Sweet Potato Spinach salad as a meal prepped lunch, light dinner, or side salad.
If you're meal-prepping this salad, I recommend leaving the dressing separate until it's time to serve. Or you can store the salad in mason jars. Add the salad dressing first, then the sweet potatoes, bacon bits, pumpkin seeds, figs, vegan feta, and spinach at the top.
The delicious fall harvest flavors would also make this a perfect to Vegan Thanksgiving Salad!
Store any leftovers in an airtight container in the refrigerator. If the salad is already topped with the dressing, then it will only last about 1 day. If the dressing is separate, it can last 3 to 4 days.
Sure! I recommend an apple cider or balsamic vinaigrette.
Figs share a symbiotic relationship with wasps, and during the pollination process, the wasps sometimes die. But as this is a natural relationship, rather than animal exploitation, figs are and should be considered vegan.
Mission figs are a variety of figs that are dark purple to black in color (when dried). They have an earthy, complex flavor, that perfectly compliments this salad.
More vegan salad and dressing recipes
Sweet Potato Spinach Salad (Vegan)
Roasted Sweet Potatoes
Other Salad Ingredients
- 4 cups spinach washed and dried
- ½ cup vegan feta
- ½ cup pumpkin seeds
- ½ cup vegan bacon bits
- ½ cup dried mission figs
- Preheat the oven to 450F or 230C.
- Wash and cube the sweet potatoes (no need to peel!). Season with garlic, salt, and oil or water. Then spread on a baking sheet. Bake for about 30 minutes, or until fully cooked and nicely browned.
- While the sweet potatoes are in the oven, do the rest of the prep work (including washing and drying the spinach if it's not already).
- Roast the pumpkin seeds over medium heat for 5 minutes. Remove from heat and set aside.
- Chop the mission figs into halves or quarters, removing the stems.
- Add the dressing ingredients to a bowl and whisk to combine. (Add 1 to 2 tablespoons of water for a thinner consistency, if desired.)
- When the sweet potatoes are done let them cool for about 5 minutes. Then add all of the ingredients to a bowl and toss together with the dressings. Serve right away!
- Nutritional info is only an estimate and can vary based on the ingredients you use.
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!