Sweet Potato and Kakadu Plum Salad with Lemon Myrtle Dressing

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

A vibrant salad combining roasted sweet potatoes and tangy native Kakadu plums, dressed with a fragrant lemon myrtle vinaigrette for a refreshing taste of Australia. This australian-inspired salads ready in about 40 minutes blends sweet potatoes, peeled and cubed, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups peeled and cubed sweet potatoes with 2 tbsp olive oil and 1 tsp salt. Spread in a single layer on a baking sheet and roast for 25-30 minutes until tender and edges begin to caramelize.
  2. Step 2: While sweet potatoes roast, prepare the dressing by whisking together 1/4 cup kakadu plum puree, 1 tsp lemon myrtle powder, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1/4 cup extra virgin olive oil in a small bowl until emulsified.
  3. Step 3: Place 4 cups mixed salad greens in a large bowl. Add the warm roasted sweet potatoes and drizzle with the lemon myrtle dressing. Toss gently to combine.
  4. Step 4: Sprinkle 1/4 cup toasted pepitas over the top for crunch and serve immediately for a fresh, tangy salad.

Equipment for this recipe

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Frequently asked questions

How long does Sweet Potato and Kakadu Plum Salad with Lemon Myrtle Dressing take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sweet Potato and Kakadu Plum Salad with Lemon Myrtle Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sweet Potato and Kakadu Plum Salad with Lemon Myrtle Dressing?

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 Sweet Potato and Kakadu Plum Salad with Lemon Myrtle Dressing 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 Sweet Potato and Kakadu Plum Salad with Lemon Myrtle Dressing?

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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