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Roasted sweet potato and macadamia salad

Serves: 6
Prep: 10
Cook: 20

    A simple combination of warm, fluffy sweet potato, fresh salad leaves and crunchy macadamia nuts. The perfect addition to a casual, healthy barbeque with friends.


    • 200g orange sweet potato, peeled
    • 1 tbs olive oil
    • 150g mixed lettuce leaves
    • 50g baby english spinach
    • ½ punnet cherry tomatoes
    • 1 cucumber, thinly sliced
    • ¼ cup macadamia nuts, chopped
    • 2 tbs macadamia nut oil (or olive oil)
    • 1 tbs balsamic vinegar
    • ½ tsp salt (optional)


    1. Cut sweet potato, into half-centimetre slices, brush with oil. Roast in a hot oven 200°C for 20 minutes or until tender and golden.
    2. Place lettuce leaves, spinach leaves, tomatoes and cucumber in a serving bowl.
    3. Combine dressing ingredients and drizzle over salad. Toss gently.
    4. Top with roasted sweet potato and macadamia nuts.


    • For a quick weeknight meal, try adding some steamed asparagus, snow peas and extra sweet potato to this salad. Serve with a wholegrain bread roll.

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