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Sweet Potato and Avocado Salad

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  • Prep 10 min
  • Total 30 min
  • Servings 4
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Get ready for this great news: You can have healthy food that doesn’t take forever to make, and it’ll taste amazing. Made from a wild combination of roasted pumpkin seeds, cilantro, dried blueberries, walnuts, ripe avocado and roasted sweet potatoes all drizzled in a maple vinaigrette, you’ll want to make this salad every week.
Updated Dec 10, 2019
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  • 2 lb sweet potato, peeled and cubed
  • 4 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/2 cup dry blueberries
  • 1/2 cup fresh cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 1/4 cup roasted pumpkin seeds
  • 1 ripe avocado, peeled and cubed
  • 1 tablespoon cilantro, chopped
  • Maple vinaigrette (optional)


  • 1
    Preheat the oven to 400° F. Line a baking tray with parchment paper.
  • 2
    Mix the sweet potato, olive oil, salt, and pepper. Place the mixture on the tray and roast for about 20 minutes or until the sweet potato softens. Remove from the oven and let cool down slightly.
  • 3
    In a large salad bowl, toss together the roasted sweet potato, blueberries, fresh cheese, nuts, pumpkin seeds and avocado.
  • 4
    Garnish with chopped cilantro and dress with maple vinaigrette to taste. Serve.

Expert Tips

  • tip 1
    Replace fresh cheese with blue cheese if you want your salad to have an intense flavor.

Nutrition Information

No nutrition information available for this recipe
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