Roasted Vegetable & Avocado Salad with Pepitas & Brown Butter Vinaigrette

Roasted Vegetable & Avocado Salad

with Pepitas & Brown Butter Vinaigrette

25 MIN
$11.99 2-4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This colorful salad combines a duo of roasted sweet potatoes and onion with fresh spinach, creamy avocado, toasted pepitas, and a rich, nutty brown butter-dijon vinaigrette.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Roasted Vegetable & Avocado Salad with Pepitas & Brown Butter Vinaigrette
Title
  • ½ lb Sweet Potato
  • 2 Tbsps Raw Pepitas
  • 1 Red Onion
  • 3 oz Baby Spinach
  • 2 tsps Honey
  • 1 oz Salted Butter
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • ½ oz Sweety Drop Peppers
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 Avocado
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Halve and peel the red onion; cut into 1-inch-wide wedges, keeping the layers intact. Roughly chop the cipolline onions. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the sweet potato pieces and onion wedges on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

Make the vinaigrette & serve your dish
4 Make the vinaigrette & serve your dish

In the same pan, heat the butter on medium until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl. Carefully whisk in the mustard, honey (kneading the packet before opening), and vinegar. Taste, then season with salt and pepper if desired. Add the roasted vegetables, spinach, peppers, and chopped cipolline onions to the bowl of vinaigrette. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced avocado and toasted pepitas. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch pieces. Halve and peel the red onion; cut into 1-inch-wide wedges, keeping the layers intact. Roughly chop the cipolline onions. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

2 Roast the vegetables

Line a sheet pan with foil. Place the sweet potato pieces and onion wedges on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

4 Make the vinaigrette & serve your dish

In the same pan, heat the butter on medium until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl. Carefully whisk in the mustard, honey (kneading the packet before opening), and vinegar. Taste, then season with salt and pepper if desired. Add the roasted vegetables, spinach, peppers, and chopped cipolline onions to the bowl of vinaigrette. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced avocado and toasted pepitas. Enjoy!

Make the vinaigrette & serve your dish
Browse Steps
1 of 4