avocado & roasted sweet potato salad.

March 12, 2013
0 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • For the salad
  • 2 large sweet potatoes (or 4 smaller ones), cleaned, dried, & cut into half moons...it doesn't have to be perfect
  • 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
  • for the dressing
  • 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 salad dressing ingredients in a medium sized bowl & whisk together. Or add to a mason jar & shake vigorously.
  2. 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.
  3. 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.
  4. 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.

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