Southwestern Salad Recipe With Sweet Potatoes and Avocado Cilantro Dressing
Spicy, sweet, and creamy? Yes, please! This southwestern salad recipe is simple, straightforward, and delicious. It’s made with just a few ingredients that all equally shine to make a totally tasty dish.
If you love a memorable salad, you will love this recipe. It takes a tangent from typical southwestern salads and tosses in bites of sweet potato and an addicting avocado dressing.
The sweet potatoes are roasted in spices that make it just spicy enough to counter the sweetness, making them totally delectable. Restaurant-worthy and ready in under 30 minutes…what more can you ask for?
This post is about how to make a southwestern salad recipe.
Southwestern Salad Recipe with Sweet Potatoes and Avocado Cilantro Dressing
What do I need to make this salad?
To make this recipe, you will need:
- Romaine Lettuce: This sets the crispy base for the salad.
- Sweet Potatoes: These are cubed, spiced, and roasted to give the salad sweetness and spiciness.
- Oil: Used to roast the sweet potatoes.
- Cumin Powder: Adds southwestern flavor to the salad.
- Chili Powder: Adds a little heat.
- Black Beans: Adds flavor and texture.
- Corn: This can be sweet corn from a can or fresh corn off the grill. I love roasted corn in this salad but it tastes great without the roasting as well. If you want to kick canned corn or frozen corn up a notch, try Simple Stovetop Roasted Corn.
- Avocado: Adds a creamy bite throughout.
- Tortilla Strips: Optional. Adds a crunch throughout.
- Avocado Cilantro Dressing: Adds flavor and brings the whole salad together.
- Avocado
- Sour Cream
- Water
- Cilantro
- Garlic
- Salt
- Fresh Lime Juice
How do I make this salad?
Start by roasting the sweet potatoes. This takes the longest amount of time so we’ll start here. Preheat the oven to 400°F. Wash and peel the sweet potatoes. Cut them into cubes and place them in a medium-size mixing bowl.
Drizzle the cubes with oil and sprinkle in the cumin, chili powder, salt, and pepper. Toss to evenly coat the cubes.
Spread the sweet potato cubes on a shallow-rimmed baking pan in one layer. Roast for 15-20 minutes and then toss. Roast for an additional 5-10 minutes or until the potatoes are soft and golden. Set aside.
As the potatoes are roasting, make the avocado dressing. Put all of the ingredients in a food blender and blend until smooth and combined.
Next, it’s time to assemble the salad.
- Ensure the sweet potatoes have cooled down.
- Add the romaine lettuce to a large salad bowl.
- Drain and rinse the black beans and corn. Add the roasted sweet potatoes, corn, and black beans to the bowl.
- Add the dressing and toss.
Toss in the avocado pieces and tortilla strips (if desired) and combine.
Can I make this salad ahead of time?
Yes, somewhat. You can make the dressing and roast the sweet potatoes ahead of time. Both of these keep well in the refrigerator until you are ready to make the salad and serve it.
If you enjoyed this recipe, you may also enjoy these other favorites:
- Creamy Cilantro Corn Salad
- 5-Minute Creamy Chipotle Sauce
- Simple Stovetop Roasted Corn
- Cajun Shrimp Tacos With Pineapple Salsa
- Perfect Pineapple Salsa Recipe
- Easy Mango Salsa
- Unforgettable Salmon Tacos With Slaw
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
🖤 Sharing is caring! Please pin or share this so others can enjoy the recipe too 😀
🖤 Thank you for visiting and happy cooking! 🙂
This post was about how to make a delicious southwestern salad recipe.
Southwestern Salad Recipe with Sweet Potatoes and Avocado Cilantro Dressing
Ingredients
Salad
- 2 handfuls romaine lettuce chopped
- 1 large sweet potato cubed
- 1 tablespoon oil
- ½ teaspoon cumin powder
- ½ teaspoon chili powder
- dash salt and pepper
- 1 avocado cubed
- 1 14-ounce can black beans drained and rinsed
- 1 14-ounce can sweet corn drained and rinsed
- tortilla strips optional
Avocado Cilantro Dressing
- 1 avocado
- ¼ cup sour cream
- ½ cup water
- 1 cup chopped cilantro
- 1 clove garlic
- ½ teaspoon salt
- 2 teaspoons fresh lime juice
Instructions
- Preheat the oven to 400°F. Wash and peel the sweet potatoes. Cut them into cubes and place them in a medium-size mixing bowl.Drizzle the cubes with oil and sprinkle in the cumin, chili powder, salt, and pepper. Toss to evenly coat the cubes.
- Spread the sweet potato cubes on a shallow-rimmed baking pan in one layer. Roast for 15-20 minutes and then toss.Roast for an additional 5-10 minutes or until the potatoes are soft and golden. Set aside.
- While the sweet potatoes are roasting, make the dressing. Put all of the dressing ingredients in a food processor and blend until smooth.
- Assemble the salad:Put the romaine lettuce in a large salad bowl. Add the roasted sweet potatoes, corn, and black beans to the bowl. Add the dressing and toss.Add in the avocado pieces and tortilla strips (if desired) and combine. Serve immediately and enjoy!