Macadamia and Davidson’s Plum Salad with Roasted Sweet Potato

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

A vibrant salad combining roasted sweet potato cubes, crunchy macadamia nuts, and tart Davidson’s plum dressing for a fresh taste of Australian bush flavors. This australian-inspired salads ready in about 35 minutes pairs divided olive oil, divided salt, black pepper 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 250 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: 25 min Serves 4 Australian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups peeled and cubed sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes, turning halfway, until tender and caramelized.
  2. Step 2: Meanwhile, toast 1/2 cup roughly chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then set aside to cool.
  3. Step 3: In a small bowl, whisk together 2 tbsp Davidson’s plum jam, 1 tbsp apple cider vinegar, 1 tsp honey, 1 tbsp water, 1 tbsp olive oil, and remaining 1/2 tsp salt until smooth to create the dressing.
  4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens, roasted sweet potatoes, toasted macadamia nuts, and 1/4 cup chopped fresh mint leaves.
  5. Step 5: Drizzle the Davidson’s plum dressing over the salad and toss gently to coat evenly. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Davidson’s Plum Salad with Roasted Sweet Potato take to make?

Total time is about 35 minutes (10 min prep + 25 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 Macadamia and Davidson’s Plum Salad with Roasted Sweet Potato?

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 divided olive oil from drying out.

Can I substitute ingredients in Macadamia and Davidson’s Plum Salad with Roasted Sweet Potato?

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 Macadamia and Davidson’s Plum Salad with Roasted Sweet Potato 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 Macadamia and Davidson’s Plum Salad with Roasted Sweet Potato?

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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