Eucalyptus-Infused Roasted Sweet Potato Salad

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted sweet potatoes infused with subtle eucalyptus, tossed with fresh greens, toasted seeds, and a honey-lime dressing. This Australian-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, olive oil, dried eucalyptus leaves, ground finely 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: 35 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

2 large (about 1.5 lbs), peeled and cubed into 1-inch pieces sweet potatoes
3 tbsp olive oil
1/2 tsp dried eucalyptus leaves, ground finely
4 cups mixed salad greens
1/4 cup toasted pepitas (pumpkin seeds)
2 tbsp honey
3 tbsp fresh lime juice
1 tsp salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 large peeled and cubed sweet potatoes with 3 tbsp olive oil, 1/2 tsp finely ground dried eucalyptus leaves, 1 tsp salt, and 1/2 tsp freshly ground black pepper until evenly coated.
Step 2: Spread the sweet potatoes in a single layer on a baking sheet and roast for 30-35 minutes, turning halfway through, until tender and caramelized at the edges.
Step 3: Meanwhile, whisk together 2 tbsp honey and 3 tbsp fresh lime juice in a small bowl to create the dressing.
Step 4: Once the sweet potatoes are roasted, transfer them to a large salad bowl. Add 4 cups mixed salad greens and 1/4 cup toasted pepitas. Drizzle the honey-lime dressing over the salad and toss gently to combine before serving.