Bush-Spiced Sweet Potato and Macadamia Nut Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining roasted sweet potatoes with crunchy macadamia nuts and a zesty bush spice dressing inspired by Australian native flavors. This australian-inspired salads ready in about 40 minutes pairs medium (about 1 lb) sweet potatoes, macadamia nuts, roughly chopped, mixed salad greens 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.

Prep: 10 min Cook: 30 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1-inch cubes and toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon myrtle powder.
  2. Step 2: Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, tossing halfway through, until tender and slightly caramelized.
  3. Step 3: While the potatoes roast, toast 1/2 cup chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and golden; set aside to cool.
  4. Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp honey, and a pinch of salt and pepper to create the dressing.
  5. Step 5: In a large salad bowl, combine 4 cups mixed salad greens, the roasted sweet potatoes, and toasted macadamia nuts.
  6. Step 6: Drizzle the dressing over the salad and toss gently to coat evenly. Serve immediately to enjoy the contrast of warm potatoes and crisp greens.

Equipment for this recipe

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Frequently asked questions

How long does Bush-Spiced Sweet Potato and Macadamia Nut Salad take to make?

Total time is about 40 minutes (10 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-Spiced Sweet Potato and Macadamia Nut 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 mixed salad greens from drying out.

Can I substitute ingredients in Bush-Spiced Sweet Potato and Macadamia Nut 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-Spiced Sweet Potato and Macadamia Nut 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.

What goes well with Bush-Spiced Sweet Potato and Macadamia Nut Salad?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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