This roasted sweet potato and avocado salad is a colorful and healthy dish perfect for any meal! The warm, tender sweet potatoes mix beautifully with creamy avocado.
I love how this salad is simple to put together. Just roast the sweet potatoes, add some avocado, and drizzle your favorite dressing. Easy peasy and oh-so-tasty!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad, bringing a sweet and creamy texture. If you can’t find sweet potatoes, butternut squash can be a good substitute as it has a similar sweetness.
Avocado: A ripe avocado adds creaminess. For a quicker alternative, you can use hummus or a dollop of Greek yogurt, though the flavors will change a bit.
Pecans: They add crunch and nutty flavor. If you’re nut-free, sunflower seeds or pumpkin seeds can provide similar texture and a nice crunch.
Red Onion: This gives a bit of sharpness to the salad. If you prefer a milder taste, green onions or shallots can work well. Soaking sliced red onion in cold water for a few minutes can also tone down the bite.
How Do You Achieve Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes is all about getting that nice golden color and tender inside. Here’s how:
- Preheat your oven to 425°F (220°C)—this high heat helps with caramelization.
- Spread the diced sweet potatoes in a single layer on the baking sheet. Don’t crowd them so they roast instead of steam.
- Toss them halfway through cooking to ensure they brown evenly.
Keep an eye on them; once they’re tender and caramelized (about 25-30 minutes), they’re ready to shine in your salad!
Roasted Sweet Potato And Avocado Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil (for roasting)
- Salt and pepper to taste
- 1 ripe avocado, peeled, pitted, and sliced
- 1/2 red onion, thinly sliced
- 2 cups fresh mixed greens (such as arugula or baby spinach)
- 1/4 cup pecans, chopped and toasted
For the Dressing:
- 1 tbsp olive oil (for dressing)
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1 tsp honey or maple syrup (optional)
- Freshly ground black pepper, to taste
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 30 minutes for cooking. In total, you’re looking at approximately 40 minutes to enjoy this delicious salad! Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat is perfect for roasting and caramelizing the sweet potatoes.
2. Prepare the Sweet Potatoes:
In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, and add a pinch of salt and pepper. Spread them evenly on a parchment-lined baking sheet to ensure they roast nicely.
3. Roast the Sweet Potatoes:
Place the sweet potatoes in the oven and roast them for about 25-30 minutes. Remember to turn them halfway through so they brown evenly. You want them to be tender and slightly caramelized—yum!
4. Toast the Pecans:
While the sweet potatoes are roasting, grab a dry skillet and toast the chopped pecans over medium heat for about 3-5 minutes. Stir them frequently until they smell nutty and are lightly browned. Set them aside.
5. Sauté the Red Onions:
In the same skillet, add the sliced red onions and lightly sauté for 2-3 minutes until they are slightly softened but still crisp. Once done, remove them from heat and set aside.
6. Make the Dressing:
In a small bowl, whisk together the remaining olive oil, balsamic vinegar (or apple cider vinegar), honey or maple syrup (if using), and a bit of salt and pepper to taste. This simple dressing packs a lot of flavor!
7. Assemble Your Salad:
In a large serving bowl or platter, start with a layer of fresh mixed greens as the base. On top, add the roasted sweet potatoes, sautéed onions, toasted pecans, and avocado slices.
8. Dress the Salad:
Drizzle the prepared dressing over the salad. You can either gently toss the salad to mix or serve as is to keep the avocado looking lovely!
9. Serve and Enjoy:
Dig into your beautiful roasted sweet potato and avocado salad right away! It’s a delicious and vibrant dish that’s packed with flavor and nutritious ingredients.
This recipe nicely balances the sweetness of roasted sweet potatoes with the creamy avocado and crunchy pecans, all finished with a light dressing that ties everything together. Enjoy every bite!
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to mix in other roasted vegetables like bell peppers, zucchini, or carrots for added flavor and nutrition. Just ensure they roast for a similar amount of time as the sweet potatoes.
How Can I Make This Salad Vegan?
This salad is already mostly vegan! Just skip the honey or use maple syrup instead. The dressing and ingredients are all plant-based, making it a perfect choice for vegans.
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting. Just reassemble before enjoying!
Can I Use Different Types of Greens?
Yes! While arugula or baby spinach are great choices, you can use kale, romaine, or even mixed spring greens. Just adjust the texture as some greens may need a little more dressing or massage to soften them up!
