Bush Spice Roasted Sweet Potato and Macadamia Salad
A vibrant salad featuring roasted sweet potatoes tossed with crunchy macadamias and a tangy bush spice dressing for a fresh taste of Australia. This australian-inspired salads (vegetarian) ready in about 45 minutes pairs olive oil, bush spice blend, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
- 3 tbsp olive oil
- 2 tsp bush spice blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, roughly chopped macadamia nuts
- 4 cups baby spinach leaves
- 1 small, thinly sliced red onion
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 2 large peeled and cubed sweet potatoes (1-inch pieces) with 3 tbsp olive oil, 2 tsp bush spice blend, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
- Step 3: While the sweet potatoes roast, toast 1/2 cup chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside to cool.
- Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp honey, and 1 tsp Dijon mustard to make the dressing.
- Step 5: In a large salad bowl, combine 4 cups baby spinach leaves and 1 thinly sliced small red onion.
- Step 6: Add the roasted sweet potatoes and toasted macadamia nuts to the salad bowl, then drizzle with the lemon-honey dressing. Toss gently to combine and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bush Spice Roasted Sweet Potato and Macadamia Salad take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bush Spice Roasted Sweet Potato and Macadamia Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Bush Spice Roasted Sweet Potato and Macadamia Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bush Spice Roasted Sweet Potato and Macadamia Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bush Spice Roasted Sweet Potato and Macadamia Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
