This Roasted Sweet Potato and Avocado Salad is a colorful mix of creamy avocado and sweet, tender potatoes. Toss in some fresh greens, and you’ve got a tasty dish!
The best part? It’s super easy to whip up, and I love how it fills me up without feeling heavy. Perfect for a light lunch or a side at dinner. Yum! 🥑🍠
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad. Their natural sweetness adds a wonderful flavor. If you’re out of sweet potatoes, regular potatoes or butternut squash can be good substitutes, but they will change the flavor slightly.
Avocado: For creaminess, ripe avocado is perfect. If you want to lighten it up or avoid avocados, try using a scoop of Greek yogurt or a dollop of hummus for a creamy texture.
Cherry Tomatoes: Fresh cherry tomatoes lend a burst of flavor and color. If they’re not in season, sun-dried tomatoes or even some sliced bell peppers can work well, adding a different crunch.
Pecans: These bring a lovely crunch and nutty flavor. If you’re nut-free, try sunflower seeds or pumpkin seeds instead. Toasting them enhances their flavor, but it’s optional!
Mixed Greens: I love using arugula for a peppery kick. Any mix works, so feel free to use spinach, kale, or whatever greens you have on hand!
How Do I Make Sure My Sweet Potatoes Are Perfectly Roasted?
Roasting sweet potatoes perfectly is all about the temperature and time. Here’s a quick guide:
- Preheat your oven to 425°F (220°C) for an even roast.
- Cut sweet potatoes into uniform cubes (around 1 inch), so they cook evenly.
- Toss them well in olive oil with salt and pepper. This helps them caramelize.
- Roast in a single layer on a baking sheet. Avoid overcrowding to get a nice crust.
- Turn them halfway through roasting for even cooking, around 20-25 minutes total.
- They should be tender inside and slightly crispy outside when they’re done.
Follow these tips and your sweet potatoes will come out delicious every time!
Roasted Sweet Potato And Avocado Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil (for roasting)
- Salt and pepper, to taste
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 cups mixed salad greens (such as lettuce, spinach, or arugula)
- 1/4 cup pecans, roughly chopped (toasted optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 35-40 minutes total. You’ll spend about 10 minutes preparing the ingredients and then around 25-30 minutes roasting the sweet potatoes while you prepare the dressing and arrange the salad.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature helps to caramelize the sweet potatoes, making them sweet and delicious.
2. Prepare the Sweet Potatoes:
In a mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Make sure they are evenly coated to roast well.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes out on a baking sheet in a single layer. Place them in the oven and roast for about 20-25 minutes. Remember to turn them halfway through, so they cook evenly. You want them tender and slightly caramelized.
4. Make the Dressing:
While the sweet potatoes are roasting, take a small bowl and whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. Set aside.
5. Prepare the Greens:
Take your mixed salad greens and place them on a serving platter or in individual bowls. This will be the base for your salad.
6. Assemble the Salad:
Once your sweet potatoes are done roasting, let them cool slightly. Then, arrange them on top of the greens along with the avocado slices, halved cherry tomatoes, and thinly sliced red onion.
7. Add the Finishing Touches:
Sprinkle the chopped pecans over the salad for a bit of crunch. They’re optional but highly recommended!
8. Drizzle and Serve:
Just before serving, drizzle your homemade dressing over everything. Toss gently if you like or leave it as is for a beautiful presentation.
9. Enjoy:
Serve immediately while the sweet potatoes are warm and enjoy this vibrant and flavorful salad! Perfect for a light lunch or as a side dish for dinner.
Can I Use Different Types of Green Leaves in This Salad?
Absolutely! While mixed greens like spinach, arugula, or lettuce work great, feel free to use whatever greens you have on hand. Kale, romaine, or even baby chard are excellent choices!
How Can I Store Leftover Salad?
If you have leftovers, store the salad components separately to keep everything fresh. Place the mixed greens, sweet potatoes, and dressing in airtight containers in the fridge for up to 3 days. Combine just before serving to maintain the best texture.
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply use maple syrup instead of honey in the dressing. The rest of the ingredients are already plant-based!
What’s the Best Way to Prepare Sweet Potatoes in Advance?
If you’re short on time, you can peel and cut sweet potatoes a day in advance. Store them in cold water in the refrigerator to prevent browning. Just drain and pat dry before roasting for the best results!