This Roasted Sweet Potato and Avocado Salad is a colorful and tasty dish! The sweet potatoes add warmth, while creamy avocados bring a rich flavor. Toss in some greens for crunch!
Honestly, it feels like a hug in a bowl. I love how easy it is to make, and it’s perfect for lunch or dinner. Just roast, mix, and enjoy—simple and yummy!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! Their natural sweetness brings a yummy flavor. If you don’t have sweet potatoes, butternut squash could be a good substitute!
Arugula: I love the peppery kick of arugula, but you can use other greens like spinach, kale, or mixed salad greens if you prefer.
Avocado: A ripe avocado adds creaminess. In a pinch, you might try using a little sour cream or Greek yogurt, but the flavor will be different.
Pecans: These add crunch and nuttiness. If you have allergies, feel free to swap in walnuts, or go nut-free altogether by using pumpkin seeds instead.
How Can I Achieve Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes can really elevate your salad! Here’s how to get them just right:
- Spread the sweet potatoes evenly on the baking sheet—this helps them roast instead of steam!
- Check them after about 20 minutes; give them a stir to ensure they brown nicely on all sides.
- Roast until they are golden and fork-tender, about 25-30 minutes. If they’re slightly caramelized, you’ve nailed it!
Taking the time to roast them properly enhances their sweetness and flavor, making your salad even better!
Roasted Sweet Potato and Avocado Salad
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 cups arugula (or mixed greens)
- 1 ripe avocado, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup pecans, toasted
- Juice of 1 lime (optional)
- 1 tablespoon honey or maple syrup (optional)
- 1 tablespoon apple cider vinegar or balsamic vinegar (optional)
- Fresh chopped cilantro or parsley for garnish (optional)
Time Estimate
Getting this delightful salad ready will take you about 10 minutes for prep and about 30 minutes for roasting the sweet potatoes. So, you’ll need around 40 minutes in total to enjoy a delicious and nutritious meal!
Instructions
1. Preheat the Oven
First, start by preheating your oven to 425°F (220°C). It’s essential to have the oven hot when you put the sweet potatoes in, so they roast nicely!
2. Prepare the Sweet Potatoes
In a medium bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper. Make sure all the cubes are coated well with the seasonings!
3. Roast the Sweet Potatoes
Spread the sweet potatoes out on a baking sheet in a single layer. This helps them cook evenly. Roast them for about 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized.
4. Prepare the Salad Base
While the sweet potatoes are roasting, take a large serving platter or bowl and arrange the arugula or mixed greens at the bottom. This will be the fresh base of your salad!
5. Add the Toppings
Next, layer on the sliced avocado, thinly sliced red onion, and the toasted pecans over the greens. All these ingredients will add flavor and texture!
6. Add the Roasted Sweet Potatoes
Once the sweet potatoes are done roasting, let them cool for a few minutes. Then, gently add them to your salad mix.
7. Make the Dressing
In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice (if using), honey or maple syrup (if you like a hint of sweetness), and vinegar. Taste it and adjust the seasoning with salt and pepper as needed!
8. Combine Everything
Drizzle the dressing over your colorful salad. Gently toss everything together, making sure the ingredients are well combined but being careful not to mash the avocado!
9. Serve & Enjoy!
Garnish with chopped cilantro or parsley if you want an extra pop of freshness. Serve the salad immediately and enjoy this vibrant blend of flavors!
With its healthy ingredients and delightful taste, you’re sure to love this roasted sweet potato and avocado salad!
Can I Use Other Greens Besides Arugula?
Absolutely! If arugula isn’t your favorite, you can use spinach, kale, or any mixed salad greens of your choice. Each will provide a different flavor profile, so choose what you like best!
How Should I Store Leftover Salad?
If you have leftovers, store them in an airtight container in the fridge for up to 1-2 days. However, it’s best to keep the dressing separate until you’re ready to eat, as the greens can wilt otherwise.
Is There a Vegan Option for the Dressing?
Yes! The dressing is already vegan-friendly, but if you prefer to add a touch of sweetness, you can use maple syrup instead of honey. The rest of the ingredients are plant-based as well!
Can I Make This Salad Ahead of Time?
Certainly! You can roast the sweet potatoes and prepare the other salad ingredients a few hours in advance. Just combine everything and add the dressing right before serving to keep the greens fresh.
