Rainbow Salad
A vibrant, colorful salad with roasted sweet potatoes, creamy avocado, and fresh veggies, tossed in a simple olive oil dressing. Quick to assemble and perfect for a light lunch or side.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 6g
Ingredients
- 1 medium sweet potato
- 3 tbsp olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 large avocado
- 1 cup cooked beets
Instructions
- 1
Preheat oven to 425°F. Peel and dice the 1 sweet potato into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and lightly browned, about 20 minutes, shaking halfway.
- 2
While the sweet potato roasts, wash and dry the 4 cups mixed greens and place in a large bowl. Halve the 1 cup cherry tomatoes and slice the 1 avocado. Add both to the bowl.
- 3
Dice the 1 cup cooked beets into bite-sized pieces and add to the bowl. When the sweet potato is done, let it cool for 2 minutes, then add to the bowl.
- 4
Drizzle the salad with the remaining 2 tbsp olive oil, add a pinch of salt and pepper, and toss gently to combine. Serve immediately, garnished with sesame seeds if you have them.
Tools you’ll need
- baking sheet
- large bowl
- knife
- cutting board
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