This roasted sweet potato and avocado salad is a colorful and tasty dish! The sweet potatoes add warmth, while the creamy avocado gives it a smooth touch.
Honestly, what’s not to love? It’s like a party on your plate with bright flavors and lots of textures. I enjoy it as a light lunch or a side at dinner—super easy and oh-so-good!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! Their natural sweetness and vibrant color bless your salad with flavor. You can swap them with butternut squash or regular potatoes if you’re in a pinch.
Olive Oil: I love olive oil for its flavor and health benefits. For a different taste, try avocado oil or even melted coconut oil, especially if you like the hint of coconut in your dish.
Mixed Leafy Greens: Leafy greens add crunch and freshness. Go for spinach, kale, or arugula if you prefer something different. It’s fun to experiment with various greens!
Avocado: Avocado brings creaminess that ties the salad together. If you can’t find ripe avocado, try using cubed feta cheese for a different texture and flavor.
Lentils: Cooked lentils lend protein to the salad. If you need a quick substitute, canned chickpeas offer a similar texture and protein boost.
How Do You Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes beautifully requires a few tricks. The goal is to get that tender inside and slightly crispy outside. Here’s how:
- Start with a high oven temperature at 425°F (220°C) to achieve that perfect caramelization.
- Cut the sweet potatoes into uniform cubes for even cooking.
- Don’t overcrowd the baking sheet—spread them out! This helps them roast instead of steam.
- Turn them halfway through cooking to ensure they brown evenly.
That golden color means they’ll taste even sweeter, so keep an eye on them!
How to Make Roasted Sweet Potato And Avocado Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 cups mixed leafy greens (such as green leaf lettuce or romaine)
- 1 ripe avocado, sliced
- 1/2 red onion, thinly sliced
- 1 cup cooked lentils (green or brown)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
How Much Time Will You Need?
This tasty salad takes about 10 minutes to prepare and 30 minutes to roast the sweet potatoes, giving you a total of about 40 minutes. Perfect for a quick lunch or a dinner side!
Step-by-Step Instructions:
1. Roasting the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, and season with salt and black pepper to taste. Spread the sweet potatoes on a baking sheet in one even layer. Roast these beauties in the oven for about 25-30 minutes. Remember to give them a toss halfway to ensure they cook evenly and get that lovely caramelization.
2. Preparing the Dressing:
While the sweet potatoes are roasting, let’s make the dressing! In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar (or apple cider vinegar if you prefer), 1 teaspoon of Dijon mustard, minced garlic, and a pinch of salt and black pepper. Taste it and adjust the seasoning if needed. This dressing is going to tie everything together!
3. Assembling the Salad:
Once the sweet potatoes are roasted and fragrant, grab a large serving plate and lay down the mixed leafy greens to form a beautiful base. Then, gently arrange the roasted sweet potato cubes on top, followed by the cooked lentils and thinly sliced red onion. Finally, fan the creamy avocado slices on one side of the salad. It’ll look gorgeous!
4. Adding the Final Touch:
Drizzle that delicious dressing evenly over the salad, and it’s ready to serve! You can toss it all together lightly before digging in for a wonderful mix of flavors. Enjoy this nutritious salad that’s filled with warmth and creaminess!
Can I Use Different Greens in This Salad?
Absolutely! Feel free to substitute the leafy greens with your favorites. Spinach, arugula, or kale work wonderfully, adding different textures and flavors to the salad.
What If I Don’t Have Lentils?
No worries! If you don’t have lentils, chickpeas or black beans make great substitutes, providing the same protein boost and heartiness to the salad.
How to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Just keep in mind that the greens may wilt a bit, so you might want to add them fresh to the leftovers when you serve again.
Can I Make This Salad Ahead of Time?
Yes! You can roast the sweet potatoes and prepare the dressing ahead of time. Just keep the components separate until you’re ready to serve to ensure everything stays fresh!