Roasted Sweet Potato & Avocado Salad

This warm salad has some great flavors & textures. This is great for lunch or would be perfect next to a simple roast.

Roasted Sweet Potato & Avocado Salad
serves 4

4 small sweet potatoes, cleaned, dried, & cut into half moons
olive oil
sea salt & cracked pepper
1 avocado, pitted & sliced
1 shallot, peeled & sliced
4-6 cups mixed greens
1/4 cup flat leaf parsley, chopped
1 TBL sesame seeds

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl add sweet potatoes a drizzle of olive oil, a generous pinch of sea salt & cracked pepper, and toss together. Place potatoes on baking sheet. Bake for 20 minutes, flip potatoes, & cook for another 15 minutes. The potatoes should have nice little char marks.
  2. Meanwhile, place greens on individual plates. Add about 4-6 sweet potato slices to each plate. Then add a few shallots on top of the potatoes. Then a few avocado slices. Drizzle 1-2 TBL of dressing over the sweet potatoes. Scatter 1 TBL of parsley over each plate & a pinch of sesame seeds.
  3. If you want to make it more casual, you can put the individual ingredients out on the table for people to make their own salad.

Creamy House Dressing
Makes about 1 1/4 cup

2/3 cup olive oil
1/3 cup apple cider vinegar
2 TBL plain Greek yogurt or creme fraiche
2 TBL maple syrup
2 tsp. Dijon mustard
sea salt & cracked pepper

  1. Combine in a medium sized bowl & whisk together. Or add to a mason jar & shake vigorously.

sweet potato and avocado salad


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