Roasted Sweet Potato and Macadamia Nut Salad

Roasted Sweet Potato and Macadamia Nut Salad is a simple combination of warm, fluffy sweet potato, fresh salad leaves and crunchy macadamia nuts. This salad, perfectly balanced with natural, vibrant flavours makes the perfect addition to a casual, healthy barbeque with friends.
 
Roast-Sweet-Potato-and-Macadamia-Nut-Salad
  • 10 minutes preparation
  • 20 minutes cooking
  • easy difficulty
  • 6 serves

Ingredients

  • 200g orange sweet potato, peeled
  • 1 tablespoon olive oil
  • 150g mixed lettuce leaves
  • 50g baby English Spinach
  • 1/2 punnet cherry tomatoes
  • 1 cucumber, thinly sliced
  • 1/4 cup macadamia nuts, chopped

 

Dressing

  • 2 tablespoons macadamia nut oil (or olive oil)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt (optional)

Method

  1. Cut sweet potato into half-centimetre slices, brush with oil. Roast in a hot oven 200C, 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. Serves 6.

Tips

  • The macadamia nut oil in this salad adds a delicious, light nutty flavour. This oil is also great to use in stiry-fry's ,cakes, muffins or other dessert recipes. Macadamia nut oil can be substituted¬†with olive oil if desired.
  • For a quick weeknight meal, try adding some steamed asparagus, snowpeas and extra sweet potato to this ssalad. Serve with a wholegrain bread roll.
  • Eating a small handful of macadamia nuts daily can decrease elevated cholestrol and, in particular, the 'bad' type of cholestrol. This is due, in part, to the high levels of heart-healthy monounsaturated fat, and plant-sterols, which are found in macadamia nuts.

Nutritional Information

Per Serve

Kilojoules 1020 kJ

Calories 240 Cal

Protein 2 g

Total fat 11 g

Carbohydrate 5 g

Sodium 480 mg

Potassium 200 mg

Calcium 20 mg

Iron 1 mg

Fibre 2 g

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