Wild Pepperberry and Lemon Myrtle Roasted Sweet Potato Salad

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

Roasted sweet potatoes infused with wild Australian pepperberry and lemon myrtle, tossed with fresh greens and a tangy citrus dressing for a vibrant salad. This australian-inspired salads ready in about 40 minutes pairs olive oil, ground wild pepperberry, lemon myrtle powder 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 210 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 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, toss 2 peeled and cubed medium sweet potatoes with 3 tbsp olive oil, 1 tsp ground wild pepperberry, 1 tsp lemon myrtle powder, and 1 tsp salt until evenly coated.
  2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and golden on the edges.
  3. Step 3: Meanwhile, in a small bowl, whisk together 2 tbsp orange juice, 1 tbsp lime juice, 1 tsp honey, and 2 tbsp olive oil until emulsified.
  4. Step 4: In a large salad bowl, combine 4 cups mixed salad greens and 1/4 cup chopped fresh mint leaves. Add the warm roasted sweet potatoes and drizzle the citrus dressing over the top.
  5. Step 5: Toss gently to combine and serve immediately for a refreshing salad with Australian native flavors.

Equipment for this recipe

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Frequently asked questions

How long does Wild Pepperberry and Lemon Myrtle Roasted Sweet Potato Salad take to make?

Total time is about 40 minutes (10 min prep + 30 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 Wild Pepperberry and Lemon Myrtle Roasted Sweet Potato Salad?

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 olive oil from drying out.

Can I substitute ingredients in Wild Pepperberry and Lemon Myrtle Roasted Sweet Potato Salad?

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 Wild Pepperberry and Lemon Myrtle Roasted Sweet Potato Salad 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 Wild Pepperberry and Lemon Myrtle Roasted Sweet Potato Salad?

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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