Smoky Macadamia Nut and Sweet Potato Salad with Bush Tomato Dressing

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

A vibrant salad featuring roasted sweet potatoes, crunchy macadamia nuts, and smoky bush tomato dressing for a uniquely Australian flavor. This Australian-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, macadamia nuts, 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 320 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 320 cal/serving

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Ingredients

2 medium (about 500g), peeled and cubed sweet potatoes
1/2 cup, roughly chopped macadamia nuts
4 cups mixed salad greens
4 tbsp, divided olive oil
1 tsp smoked paprika
1 tsp, divided salt
1/2 tsp black pepper
1/4 cup dried bush tomatoes
2 tbsp red wine vinegar
1 tbsp honey
1, minced garlic clove
1/4 cup water
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, 1 tsp smoked paprika, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and edges caramelize.
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.
Step 3: To prepare the bush tomato dressing, combine 1/4 cup dried bush tomatoes, 2 tbsp red wine vinegar, 1 tbsp honey, 1 minced garlic clove, 2 tbsp olive oil, 1/4 cup water, and a pinch of salt in a blender. Blend until smooth and creamy.
Step 4: In a large bowl, toss 4 cups mixed salad greens with the roasted sweet potatoes and toasted macadamia nuts.
Step 5: Drizzle the bush tomato dressing over the salad and gently toss to coat evenly. Garnish with 2 tbsp chopped fresh parsley before serving.