Native Pepperberry and Wattleseed Roasted Sweet Potato Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A vibrant salad featuring roasted sweet potatoes seasoned with native Australian pepperberry and wattleseed, tossed with fresh greens and a tangy citrus dressing. This australian-inspired salads ready in about 45 minutes pairs olive oil, ground wattleseed, ground pepperberry 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 220 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

• 3 medium (about 1.5 lbs), peeled and cubed sweet potatoes
• 3 tbsp olive oil
• 1 tsp ground wattleseed
• 1/2 tsp ground pepperberry
• 1 tsp salt
• 4 cups mixed salad greens
• 1/4 medium, thinly sliced red onion
• 1 medium orange, peeled and segmented orange segments
• 1/4 cup toasted pumpkin seeds
• 3 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 cups peeled and cubed sweet potatoes with 3 tbsp olive oil, 1 tsp ground wattleseed, 1/2 tsp ground pepperberry, and 1 tsp salt until evenly coated.
2. Step 2: Spread the sweet potato cubes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway, until tender and edges are caramelized.
3. Step 3: Meanwhile, in a small bowl whisk together 3 tbsp orange juice, 1 tbsp lemon juice, 1 tsp honey, and 1 tsp Dijon mustard to create a bright dressing.
4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens, 1/4 thinly sliced red onion, 1 medium orange segmented, and 1/4 cup toasted pumpkin seeds.
5. Step 5: Add the warm roasted sweet potatoes to the greens, pour over the citrus dressing, and toss gently to combine. Serve immediately for a warm and refreshing salad.