Roasted Sweet Potato and Almond Salad Recipe

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Roasted Sweet Potato and Almond Salad recipe-salad recipes-recipe ideas-new recipes-woman and home
Roasted Sweet Potato and Almond Salad recipe-salad recipes-recipe ideas-new recipes-woman and home
(Image credit: Gareth Morgans)
  • Vegetarian
Serves8
SkillEasy
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Nutrition Per PortionRDA
Calories400 Kcal20%
Fat32 g46%
Saturated Fat5 g25%
By Woman and Home
published

Ingredients

  • 3 sweet potatoes, peeled and cut into long, thick slices
  • 3tbsp olive oil
  • 200g (7oz) cherry tomatoes
  • 1 x 150g bag rocket
  • 1 x 250g bag baby spinach
  • 4 avocados
  • 4tbsp blanched almonds, toasted

For the dressing

  • 6tbsp avocado oil
  • 2tbsplemon juice
  • 1tbsp fresh green pesto sauce

Method

  1. Preheat the oven to 200 C, 180 C fan, 400F, gas 6. Put the sweet potatoes into a roasting tin, add the oil and toss well. Season with sea salt and freshly ground black pepper. Roast for 35minutes or until just tender. Add the cherry tomatoes 10 minutes before the endof cooking.

  2. To assemble, divide the leaves among 8serving bowls or plates. Halve, stone and peel the avocados. Slice thickly, top with the sweet potato and tomato mix. Scatter over the almonds. Mix together the avocado oil, lemon juice and pesto, drizzle over and serve.

Top Tip for making Roasted Sweet Potato and Almond Salad

Prepare and cook the salad a few hours ahead, except the avocado. Keep the ingredients, including the dressing, separate in food bags. Just before serving, slice the avocados and assemble the salad.

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