Roasted Sweet Potato Avocado Salad

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A simple and fuss free, yet utterly delicious salad. This salad has tender roasted sweet potato, creamy slices of avocado, toasted pecans and crispy lettuce, all topped with a tangy apple cider vinegar dressing.

Course: Salads, Sides

Cuisine: American, Mediterranean

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: apple cider vinegar, salad, sweet potato

Servings:

Calories: 548kcal

Author: Sarah Bell

Equipment

Large Baking Dish
Baking Tray
Measuring Cups and Spoons
Metal egg flip
small bowl
Whisk
Salad bowl or platter

Ingredients

500 grams sweet potato peeled and diced
3 tablespoons extra virgin olive oil
¼ teaspoon sea salt
¼ cup pecans

Apple Cider Vinegar Dressing

60 mL extra virgin olive oil
40 mL apple cider vinegar
1 tablespoon wholegrain mustard
2 teaspoons honey
½ teaspoon sea salt
Cracked black pepper to taste

To serve

2 avocados thinly sliced
150 grams Green Oak Lettuce rinsed
¼ red onion finely diced

Instructions

Preheat the oven to 200 degrees Celsius.
Add the diced sweet potato, salt and olive oil to a large baking dish and toss to coat the sweet potato evenly.
500 grams sweet potato, ¼ teaspoon sea salt, 3 tablespoons extra virgin olive oil
Spread the sweet potato out evenly across the base of the dish and place into the oven to bake for 40 minutes. After 40 minutes toss the sweet potato and return to the oven to bake for a further 20 minutes.
Meanwhile, make the dressing. Add the apple cider vinegar, wholegrain mustard, honey, salt and pepper to a small mixing bowl and whisk to combine. Gradually pour in the extra virgin olive oil while whisking and continue whisking until the dressing is emulsified, meaning that the oil and vinegar no longer separate. Set aside until ready to use.
40 mL apple cider vinegar, 1 tablespoon wholegrain mustard, 2 teaspoons honey, ½ teaspoon sea salt, Cracked black pepper to taste, 60 mL extra virgin olive oil
When the sweet potato has 5 minutes to go, add the pecans to the oven. Keep a close eye on them so they do not burn. After 5 minutes or once toasted, remove from the oven and transfer toasted pecans to a small dish.
¼ cup pecans
Once the sweet potato is roasted, remove from the oven and allow to cool to room temperature before assembling the salad.
To assemble the salad, add lettuce leaves to a salad bowl or deep serving platter. Top with thinly sliced avocado, roasted sweet potato and diced red onion. Drizzle with apple cider vinegar dressing and serve straight away.
2 avocados, 150 grams Green Oak Lettuce, ¼ red onion

Notes

Storage

Store in an airtight container in the fridge. If making in advance, don't dress with salad dressing until right before serving.

Nutrition