Looking for a vibrant, nutrient-packed salad that’s both satisfying and delicious? This Avocado and Roasted Vegetable Salad has become my go-to recipe when I want something that’s both healthy and bursting with flavor. The combination of creamy avocado and perfectly roasted vegetables creates a wonderful mix of textures and tastes that will keep you coming back for more.
Ingredients
- 2 medium sweet potatoes, cubed
- 2 bell peppers (any color), chopped
- 1 red onion, cut into wedges
- 2 ripe avocados, sliced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 4 cups mixed salad greens
- 1/2 cup pumpkin seeds (pepitas)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
For the Dressing:
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potatoes, bell peppers, and red onion with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- While vegetables are roasting, whisk together all dressing ingredients in a small bowl.
- In a large serving bowl, arrange mixed greens as the base.
- Once vegetables are cooled slightly, layer them over the greens.
- Add sliced avocado and cherry tomatoes.
- Sprinkle with pumpkin seeds and drizzle with the prepared dressing.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 portions
Recipe Notes
- For the best results, choose avocados that yield slightly to gentle pressure – they should be ripe but not too soft.
- You can prep the roasted vegetables ahead of time and serve them at room temperature.
- To prevent the avocado from browning, add it just before serving.
- Feel free to customize the vegetables based on what’s in season or your preferences. Brussels sprouts, carrots, or butternut squash work great too.
- Store any leftover dressing in an airtight container in the refrigerator for up to a week.
- For a protein boost, add grilled chicken, chickpeas, or quinoa.
- Make sure to let the roasted vegetables cool slightly before adding them to the greens to prevent wilting.
This Avocado and Roasted Vegetable Salad is perfect for meal prep – just keep the dressing separate and add the avocado when you’re ready to eat. The combination of warm roasted vegetables and cool, creamy avocado creates an incredibly satisfying meal that’s both nutritious and delicious.
Avocado and Roasted Vegetable Salad
Ingredients
- 2 medium sweet potatoes cubed
- 2 bell peppers any color, chopped
- 1 red onion cut into wedges
- 2 ripe avocados sliced
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 4 cups mixed salad greens
- 1/2 cup pumpkin seeds pepitas
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss sweet potatoes, bell peppers, and red onion with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast vegetables for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
- While vegetables are roasting, whisk together all dressing ingredients in a small bowl.
- In a large serving bowl, arrange mixed greens as the base.
- Once vegetables are cooled slightly, layer them over the greens.
- Add sliced avocado and cherry tomatoes.
- Sprinkle with pumpkin seeds and drizzle with the prepared dressing.