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
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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.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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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
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