This Roasted Sweet Potato and Avocado Salad is a colorful and tasty treat. Sweet potatoes, perfectly roasted, combine with creamy avocado for a delightful mix of flavors.
Honestly, who doesn’t love a salad that’s like a hug in a bowl? I usually add a squeeze of lime for extra zing! It’s a simple dish that’s perfect for any meal!
Key Ingredients & Substitutions
Sweet Potatoes: These are key for natural sweetness and a hearty texture. If you’re in a pinch, butternut squash or carrots can be great replacements.
Avocado: It adds creaminess to the salad. If avocados are hard to find, you could use a dollop of Greek yogurt or hummus for a similar creamy texture.
Pecans: I love the crunchy texture they provide. If allergies are a concern or if they’re unavailable, walnuts or sunflower seeds are good alternatives.
Mixed Greens: I prefer using arugula for a peppery kick. Spinach, kale, or romaine are great options if you want something milder.
Smoked Paprika: This gives a nice flavor boost. If you can’t find it, regular paprika or a bit of chili powder works too.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes until they’re tender and caramelized takes a bit of attention, but it’s worth it! Here’s how to get it right:
- Start by cutting the sweet potatoes into evenly-sized cubes. This helps them cook uniformly.
- When tossing them with oil and seasonings, ensure they’re well-coated but not swimming in oil.
- Spread them out in a single layer on the baking sheet. Overlapping pieces will steam instead of roast.
- Roast at 400°F for 25-30 minutes, flipping halfway through. Look for a golden-brown color and a fork that easily pierces them.
Let them cool slightly before adding to the salad, which keeps the avocado and greens fresh!
How to Make Roasted Sweet Potato And Avocado Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 1 ripe avocado, peeled, pitted, and diced (reserve some slices for garnish)
- 1/4 cup pecans
- 1/2 small red onion, thinly sliced
- 2 cups mixed greens or arugula
For Roasting:
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Dressing:
- 1 tbsp fresh lemon or lime juice
- 1 tsp honey or maple syrup (optional)
- 1 tbsp chopped fresh parsley
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 30 minutes for roasting the sweet potatoes. In total, you should set aside about 40 minutes to enjoy this delicious salad!
Step-by-Step Instructions:
1. Prep the Ingredients:
Start by preheating your oven to 400°F (200°C). While the oven heats, peel and dice the sweet potatoes into even cubes for consistent cooking. In a bowl, combine the diced sweet potatoes with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss well so every piece gets coated nicely.
2. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out on a baking sheet lined with parchment paper. Make sure they’re in a single layer so they roast evenly without steaming. Roast in the preheated oven for about 25-30 minutes, turning them halfway through. They should be tender and slightly caramelized when done. Once cooked, take them out and let them cool a bit.
3. Toast the Pecans:
While the sweet potatoes are roasting, grab a dry skillet and place it over medium heat. Add the pecans and toast them for about 3-4 minutes, stirring frequently until they smell fragrant. Remove from heat and set aside to cool.
4. Assemble the Salad:
In a large mixing bowl, combine the roasted sweet potatoes, mixed greens (or arugula), thinly sliced red onion, toasted pecans, and diced avocado. Be gentle to avoid mashing the avocado!
5. Make the Dressing:
In a small bowl, whisk together the fresh lemon or lime juice, honey or maple syrup (if using), and a pinch of salt and pepper. This will add a nice zing to the salad!
6. Combine and Serve:
Drizzle the dressing over the salad and carefully toss to combine all the ingredients. Transfer the salad to serving plates and garnish with a few slices of avocado and chopped fresh parsley. It’s now ready to be enjoyed!
Enjoy this colorful, nutritious salad that brings sweet, creamy, and crunchy textures together, finished off with a tangy dressing for an extra pop of flavor!
Can I Use Other Greens Instead of Mixed Greens?
Absolutely! If you prefer a different flavor profile, you can use spinach, kale, or even romaine lettuce. Each will add its own unique taste and texture to the salad!
How Can I Make This Salad Vegan?
This salad is already vegan! Just make sure to use maple syrup instead of honey for the dressing, and enjoy it without any animal products!
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 in mind that the avocado may brown, so it’s best to add that fresh right before serving if possible!
Can I Prepare the Sweet Potatoes in Advance?
Yes! You can roast the sweet potatoes a day ahead. Just store them in the fridge and add them to your salad when you’re ready to serve for maximum freshness!
