Vibrant Aussie Roasted Root & Spinach Salad with Macadamia Crunch

Colorful • Creamy • Crunchy • Nourishing

A hearty-yet-fresh salad featuring roasted sweet potatoes and beets, baby spinach, creamy avocado, salty feta, and a distinctly Australian crunch from macadamia nuts, all tied together with a tangy Greek yogurt dressing.

 Ingredients (Serves 4)

Roasted Veggies

• 2 medium sweet potatoes, peeled & cubed
• 2 medium beets, peeled & cubed
• 2 tbsp olive oil
• Salt & black pepper, to taste

Salad Base

• 4 cups baby spinach leaves
• 1 ripe avocado, cut into chunks
• ½ cup crumbled feta
• ⅓ cup toasted macadamia nuts, roughly chopped
• 2 tbsp pepitas (pumpkin seeds)

Yogurt Dressing

• ½ cup plain Greek yogurt
• 1½ tbsp lemon juice (or apple cider vinegar)
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• ½ tsp Dijon mustard
• 1 small garlic clove, finely grated (optional)
• Salt & black pepper, to taste
• 1–2 tbsp water or milk (to thin, if needed)

 Instructions

1. Roast the Roots
   • Preheat oven to 220°C / 425°F.
   • Toss sweet potatoes and beets with olive oil, salt, and pepper.
   • Spread on a lined tray in a single layer.
   • Roast 30–35 minutes, turning once, until tender and caramelized. Cool slightly.
2. Toast the Crunch (Optional but Recommended)
   • Lightly toast macadamias and pepitas in a dry pan 2–3 minutes until fragrant. Cool.
3. Make the Yogurt Dressing
   • Whisk yogurt, lemon juice, olive oil, honey/maple, Dijon, garlic (if using), salt, and pepper.
   • Thin with water/milk to a pourable consistency.
4. Assemble the Salad
   • In a large bowl, add spinach. Top with roasted veggies and avocado.
   • Drizzle with dressing and gently toss.
5. Finish & Serve
   • Sprinkle with feta, macadamias, and pepitas. Serve slightly warm or at room temp.

 Nut Information (Allergen Guide)

• Contains nuts?  Yes
• Type: Tree nuts (macadamia nuts)
• Peanuts: Not included
• Nut-free option: Omit macadamias; increase pepitas or add sunflower seeds or crispy chickpeas.
• Cross-contamination: If serving severe allergies, verify feta, seeds, and yogurt are processed in nut-free facilities.

 Nutrition Highlights (Approx.)

• Fiber-rich complex carbs from sweet potatoes & beets
• Healthy fats from olive oil, avocado & macadamias
• Protein & calcium from Greek yogurt & feta
• Naturally vegetarian and gluten-free

 Q & A

Q: Can I make this vegan?
A: Yes—use dairy-free yogurt and vegan feta; sweeten dressing with maple syrup.

Q: Can I prep this ahead?
A: Roast veggies and make dressing up to 3 days ahead. Assemble just before serving.

Q: What protein can I add?
A: Grilled chicken, roasted chickpeas, lentils, or grilled halloumi work beautifully.

Q: Can I use frozen spinach?
A: Fresh is best for texture. If using frozen, thaw and squeeze very dry.

Q: What if I don’t like beets?
A: Swap with roasted carrots, pumpkin, or parsnips.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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