This roasted sweet potato and avocado salad is a colorful treat! With tender sweet potatoes and creamy avocados, it brings together great flavors and textures. Topped with a light dressing, it’s simply refreshing!
Honestly, the mix of warm sweet potatoes and cool avocado is hard to beat! I love adding some nuts for a crunch—it’s like a little party in your mouth! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their sweetness adds depth and flavor. If you’re in a pinch, you can swap in butternut squash or regular potatoes for similar results, but sweet potatoes do shine here!
Avocado: Creamy avocado contributes a rich texture. If avocados aren’t ripe or available, you can use a dollop of Greek yogurt or a little hummus for creaminess, though the flavor will differ.
Pecans or Walnuts: They add nice crunch. If you’re allergic or don’t have any on hand, try roasted sunflower seeds or pumpkin seeds. They’ll still give you that lovely texture!
Arugula or Mixed Greens: Fresh greens form the salad’s base, providing a peppery flavor, especially from arugula. Spinach or kale can also be used if you prefer. Just massage kale a bit to soften it!
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is key to getting their amazing flavor and texture. Here’s how to nail it:
- Preheat Your Oven: Set it at 425°F (220°C) for the perfect roasting environment.
- Cube Evenly: Cut your sweet potatoes into uniform cubes to ensure they roast evenly. Aim for about 1-inch pieces.
- Don’t Pile Them Up: Spread the sweet potatoes on the baking sheet in a single layer. This helps them caramelize rather than steam.
- Flip Halfway: Turn the sweet potatoes about halfway through roasting to get them golden all around.
With these simple steps, you’ll have perfectly roasted sweet potatoes that elevate your salad!
Roasted Sweet Potato And Avocado Salad
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 tbsp olive oil, for roasting sweet potatoes
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 small red onion, chopped into chunks
- 3 cups fresh arugula or mixed greens
- 1 ripe avocado, sliced
- 1/4 cup pecans or walnuts, roughly chopped
- 1 tbsp balsamic vinegar, for dressing
- 1 tsp honey or maple syrup, (optional)
- 1 tsp Dijon mustard, for dressing
- 2 tbsp extra virgin olive oil, for dressing
- Juice of half a lemon, for dressing
How Much Time Will You Need?
This delightful salad takes about 10 minutes to prep and 30 minutes to roast the sweet potatoes, for a total of around 40 minutes. After that, it’s just a matter of assembling your ingredients—quick and simple!
Step-by-Step Instructions:
1. Prepare the Oven:
First things first, preheat your oven to 425°F (220°C). This temperature is perfect for roasting and helping the sweet potatoes caramelize nicely!
2. Toss Sweet Potatoes and Veggies:
In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, adding salt and pepper to taste. Then, spread them out on a baking sheet in a single layer. Add the sliced red bell pepper and the chopped red onion to the same sheet.
3. Roast Until Tender:
Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Flip the sweet potatoes halfway through for even cooking. They’re done when they’re tender and starting to caramelize. Once done, take them out and let them cool slightly.
4. Make the Dressing:
While the veggies are roasting, let’s whip up the dressing! In a small bowl, mix together the balsamic vinegar, honey or maple syrup (if you choose to use it), Dijon mustard, extra virgin olive oil, lemon juice, salt, and pepper. Whisk until it’s well combined and adjust the seasoning to your taste!
5. Assemble the Salad:
In a large bowl or on a platter, lay down the fresh arugula or mixed greens as your base. Now, beautifully layer on the roasted sweet potatoes, red onions, red peppers, sliced avocado, and sprinkle the chopped pecans over the top.
6. Dress and Toss:
Drizzle your lovely dressing over the salad. Gently toss everything together, being careful to keep those creamy avocado slices intact. You want the salad to look as good as it tastes!
7. Serve and Enjoy:
And there you have it! Serve immediately and relish the wonderful contrast of warm roasted vegetables paired with the creamy avocado and crunchy nuts. Enjoy!
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to add any your favorites such as zucchini, carrots, or even broccoli. Just ensure they roast well and adjust cooking times if necessary, especially for denser veggies like carrots.
Can I Make This Salad Vegan?
Yes, this salad is naturally vegan! The honey or maple syrup is optional, so you can skip it or just use maple syrup for a vegan alternative.
What Should I Do If I Have Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the avocado separate if possible to prevent browning. When ready to eat, just mix everything together again if needed.
Is There a Gluten-Free Option?
This salad is inherently gluten-free! Just make sure all your ingredients, especially any added sauces, are certified gluten-free if that’s a concern for you.