Bush Spice Roasted Sweet Potato and Macadamia Salad

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 salad recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, olive oil, bush spice blend 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp honey, and 1 tsp Dijon mustard to make the dressing.
5. Step 5: In a large salad bowl, combine 4 cups baby spinach leaves and 1 thinly sliced small red onion.
6. 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.