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Sweet Potato Avocado Salad

A colorful winter salad that will leave you satisfied.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Keyword: fall recipes, gluten-free, salads, vegetarian, winter recipes
Servings: 6

Ingredients

For the salad

  • 2 sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cup pepitas
  • 2 bunches kale (about 20 leaves altogether) destemmed and roughly chopped or torn
  • 1 ½ avocados, peeled, pitted and sliced lengthwise
  • 4 eggs (optional)
  • 2 tablespoons white wine vinegar or other mild vinegar (optional)

For the dressing

  • ½ cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 teaspoon ginger, minced or grated
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • Pinch of sugar, about ¼ tablespoon
  • Salt and white pepper to taste

Instructions

  • Preheat oven to 400°F.
  • In medium bowl, toss potatoes with oil and seasonings. Line two baking sheets with foil, and spread squash evenly over the two pans, ensuring potatoes aren’t crowded. Bake for 20-25 minutes, until fork-tender, stirring with a spatula halfway through. Let cool for 10 minutes.
  • Meanwhile, heat cast-iron pan over medium. Spread pepitas evenly in pan and cook for about 5 minutes, until seeds are toasted. (They will pop like popcorn – don’t be alarmed!) Set aside to cool.
  • Fill medium saucepan with vinegar and water until two-thirds full, then bring to a boil. Reduce heat to a bare simmer. One at a time, crack each egg into a measuring cup and carefully lower into pan. For jammy yolks, cook about 4 minutes. Remove eggs with a slotted spoon and set aside.
  • Place kale in large salad bowl and massage with your hands for a minute or two to tenderize. (Seems silly, but it really works wonders!) Top with remaining salad ingredients.
  • Whisk dressing ingredients in medium bowl, drizzle over salad and serve!

Notes

You can also toast pepitas in the oven. If you plan on having leftovers, leave out the avocado and dressing until just before serving.