Macadamia and Davidson’s Plum Salad with Roasted Sweet Potato

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 drafted and published.

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 salad recipe, ready in about 35 minutes, pairs sweet potatoes, olive oil, 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 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

2 medium (about 1 lb), peeled and cubed sweet potatoes
3 tbsp, divided olive oil
1 tsp, divided salt
1/2 tsp black pepper
4 cups mixed salad greens
1/2 cup, roughly chopped macadamia nuts
1/4 cup, chopped fresh mint leaves
2 tbsp Davidson's plum jam
1 tbsp apple cider vinegar
1 tsp honey
2 tbsp water

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Instructions

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.
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.
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.
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.
Step 5: Drizzle the Davidson’s plum dressing over the salad and toss gently to coat evenly. Serve immediately.