This roasted sweet potato and avocado salad is a colorful delight! With creamy avocado and sweet, tender potatoes, it’s both tasty and healthy.
Perfect as a side dish or a light lunch, I love how the flavors mix. Toss in your favorite dressing, and you’ve got a winner! Yum! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad, offering natural sweetness and a creamy texture. If sweet potatoes aren’t available, you can use butternut squash or regular potatoes, but the flavor will be different.
Avocado: Creamy avocado adds richness. If you’re looking for a lighter option or need a substitute, consider using sliced cucumbers or a dollop of hummus for creaminess.
Red Onion: The bite from red onions complements the sweetness. If you prefer a milder taste, use green onions or shallots instead!
Mixed Greens: I love using arugula for its peppery flavor, but spinach or any salad mix you enjoy works well. Just ensure they are fresh!
Nuts: Pecans or walnuts add crunch. If you have allergies, try sunflower seeds or pumpkin seeds for a nut-free option.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes to perfection is all about the right temperature and time. Here’s how to get them just right:
- Start by preheating your oven to 425°F (220°C). This high heat ensures they caramelize well.
- Don’t overcrowd the baking sheet; give them space to roast. This helps them become crispy.
- Turn them halfway through cooking for even browning, about 25-30 minutes total. You want them soft inside and a little crunchy outside.
Give these tips a try, and your sweet potatoes will be the star of your salad! Enjoy! 🌟
Roasted Sweet Potato and Avocado Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 large ripe avocado, sliced
- 1/2 red onion, thinly sliced
- 4 cups mixed greens (such as arugula, spinach, or lettuce)
- 1/4 cup pecans or walnuts (optional)
For the Dressing:
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon balsamic vinegar or your choice of dressing
- Flaky sea salt for garnish (optional)
How Much Time Will You Need?
This delightful salad requires about 10 minutes for prep and 30 minutes for roasting the sweet potatoes. In total, you’ll spend around 40 minutes preparing this nutritious dish. It’s perfect for a quick weekday dinner or a lovely side at a gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This is key for roasting the sweet potatoes to perfection! Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure they are evenly coated for maximum flavor!
3. Roast the Sweet Potatoes:
Spread the sweet potatoes out on your prepared baking sheet in a single layer. Roast in the oven for about 25-30 minutes, turning them halfway through cooking. You want them tender and caramelized on the edges—yum!
4. Assemble the Salad Base:
While your sweet potatoes are roasting, prepare the salad base. Place your mixed greens on a large serving platter or individual plates, making a beautiful bed for your other ingredients!
5. Add the Onions and Nuts:
Next, sprinkle the thinly sliced red onion over the greens. If you’re using nuts, toast the pecans or walnuts in a dry skillet over medium heat for about 3-4 minutes. Stir often until they’re fragrant, then set them aside.
6. Combine the Roasted Sweet Potatoes:
Once the sweet potatoes are done roasting and have cooled slightly, arrange them over the mixed greens and red onion. This adds lovely warmth to the salad.
7. Add Avocado Slices:
Now, gently arrange the sliced avocado on top of the salad. Its creaminess pairs perfectly with the roasted sweet potatoes!
8. Dress the Salad:
Drizzle the remaining tablespoon of olive oil and the balsamic vinegar over the salad. Sprinkle with the remaining salt and pepper to taste. Adjust as you like!
9. Top with Nuts and Sea Salt:
Finally, scatter the toasted nuts over the salad and finish with a pinch of flaky sea salt if desired for that extra pop of flavor.
10. Serve and Enjoy:
Gently toss everything together right before serving or leave it as is to keep the avocado slices intact. This vibrant salad is ready to be enjoyed as a refreshing side dish or a light meal.
Enjoy this nutritious and vibrant roasted sweet potato and avocado salad! It’s packed with flavor and makes for a fantastic addition to any meal.
Can I Use Leftover Sweet Potatoes in This Salad?
Absolutely! If you have leftover roasted sweet potatoes, just chop them up and add them to your salad. This is a fantastic way to use up leftovers while adding flavor and nutrition to your meal!
What Can I Substitute for Avocado?
If you need a substitute for avocado, you can use diced cucumbers for a refreshing crunch or a dollop of hummus for creaminess. Both will give a nice texture to the salad!
How to Store Leftovers?
To store any leftover salad, place it in an airtight container and refrigerate it for up to 2 days. Keep in mind that the avocado may brown, so consider adding that fresh right before serving if possible.
Can I Make This Salad Ahead of Time?
Sure! You can roast the sweet potatoes and prepare the dressing in advance. Just assemble the salad right before serving to keep everything fresh. If making ahead, store the avocado separately until you’re ready to serve!