Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias is more than just a salad—it’s a cozy memory on a plate. The very first time I made it, it was one of those quiet Sunday afternoons. The fridge held a few forgotten sweet potatoes, some beets, half an avocado, and a jar of macadamias I’d picked up on a whim. I tossed everything together, crossed my fingers, and ended up with a salad that instantly became a staple in my kitchen.
There’s something so comforting about the way roasted beets and sweet potatoes bring warmth to a fresh spinach base. When you layer in creamy avocado, tangy feta cheese, and toasted macadamia nuts, every bite becomes a blend of texture and flavor that’s hard to forget. I drizzle it all with a homemade balsamic-Dijon vinaigrette sweetened with just a hint of honey—it’s bright, simple, and ties everything together perfectly.
Even now, this salad brings me back to golden-hour light spilling across my countertop and the joy of making something beautiful out of a few simple things. That’s what this dish is really about: no fuss, no fancy steps, just honest ingredients working in harmony.
If you love vibrant, nourishing dishes like this one, I’d love for you to subscribe to Recipes by Sylvia—you’ll get more seasonal favorites, fresh from my kitchen to yours.
For more bold and beautiful veggie-packed inspiration, don’t miss the Flatbread with Hummus, Grilled Veggies and Fresh Herbs or the delightfully warm Brie with Fig Jam, Rosemary and Almonds—both are perfect companions to this salad’s earthy elegance.
Why This Salad Deserves a Spot in Your Rotation
This Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias isn’t just good—it’s crave-worthy. It delivers everything a great salad should: bold flavor, creamy-crunchy texture, and beautiful color on the plate.
Whether you’re serving it warm or chilled, it holds up beautifully for lunch, dinner, or a light gathering. The ingredients are easy to prep, easy to swap, and always satisfying. Plus, it’s naturally gluten-free and packed with fiber, healthy fats, and plant-based protein.
Once you taste how well sweet roasted veggies balance the creamy avocado and briny feta, you’ll see why this salad deserves to be on your regular menu.
Ingredients & Preparation
The Building Blocks of Flavor
What makes this Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias so satisfying is the combination of textures and naturally bold flavors. Each ingredient has a purpose—from creamy and cool to warm and nutty.
Here’s a quick breakdown:
| Ingredient | Quantity | Notes |
|---|---|---|
| Beets | 2 medium, peeled & cubed | Roasts sweet and earthy |
| Sweet Potatoes | 2 medium, peeled & cubed | Adds color and sweetness |
| Cucumber | ½, thinly sliced | Fresh, cool crunch |
| Avocado | 1 ripe, sliced | Soft, creamy richness |
| Baby Spinach | 4 cups | Fresh leafy base |
| Chickpeas | 1 cup, canned & rinsed | Hearty protein |
| Feta Cheese | ½ cup, crumbled | Salty and tangy contrast |
| Macadamia Nuts | ¼ cup, toasted & chopped | Crunchy and buttery |
Tools & Tasty Substitutions
This recipe doesn’t require anything fancy. A sheet pan, sharp knife, and mixing bowl will cover most of the work. If you’re meal prepping, a good airtight container keeps everything fresh until you’re ready to toss and serve.
Substitutions? Absolutely.
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Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias
- Total Time: 40
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant, wholesome salad with roasted beets and sweet potatoes, creamy avocado, crumbled feta, and crunchy toasted macadamias—tied together with a honey-balsamic dressing. Perfect as a main or a beautiful side.
Ingredients
• 2 medium beets, peeled & cubed
• 2 medium sweet potatoes, peeled & cubed
• ½ cucumber, thinly sliced
• 1 ripe avocado, sliced
• 4 cups baby spinach leaves
• 1 cup canned chickpeas, drained and rinsed
• ½ cup feta cheese, crumbled
• ¼ cup toasted macadamia nuts, roughly chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Toss cubed beets and sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25–30 minutes until golden and tender, flipping halfway.
4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Season to taste.
5. In a large bowl or serving platter, layer spinach, cucumber, avocado, and chickpeas.
6. Top with the roasted vegetables, then sprinkle crumbled feta and chopped toasted macadamias.
7. Drizzle dressing over the top just before serving.
Notes
– Store roasted vegetables and dressing separately if making ahead.
– Substitute macadamias with walnuts or pecans if preferred.
– Add grilled chicken or tofu for more protein.
– Use goat cheese instead of feta for a creamier flavor.
– Slice avocado just before serving to prevent browning.
- Prep Time: 10
- Cook Time: 30
- Method: Roasted
- Cuisine: Vegetarian
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Swap sweet potatoes with carrots or butternut squash.
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No macadamias? Try toasted walnuts or pecans for a similar crunch.
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If you’re out of feta, a good goat cheese works beautifully.
And if you’re looking for another nutrient-packed salad, try my Roasted Sweet Potato and Feta Salad with Maple Drizzle. Or go rustic with the comforting Cheesy Tomato Cottage Bake—perfect for fall pairings.
Cooking Instructions & Tips
Step-by-Step: Bringing It All Together
This salad is all about layering flavor and texture. Start by roasting your root vegetables, then build your bowl with fresh and creamy additions. Here’s how I do it every time:
1. Preheat and prep the vegetables
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper. Toss the cubed beets and sweet potatoes in 1 tablespoon of olive oil, a pinch of salt, and freshly ground black pepper.
2. Roast until golden and tender
Place the tray in the oven and roast for 25–30 minutes, flipping halfway through. You want caramelized edges and fork-tender texture.
3. Mix the dressing
While veggies roast, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tbsp honey (or maple syrup). Season to taste. Set aside.
4. Assemble the salad
In a large bowl or platter, spread a bed of baby spinach. Layer on sliced cucumber, avocado, and chickpeas. Top with roasted veggies, then sprinkle crumbled feta and toasted macadamias. Drizzle with your homemade dressing just before serving.
Tips & Tricks for Salad Success
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Roast ahead: The veggies keep well for up to 4 days in the fridge. Just warm them slightly before assembling.
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Balance the dressing: Taste and tweak the vinegar/honey ratio depending on your preference.
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Don’t overdress: Drizzle lightly—especially if storing portions for later.
This dish pairs wonderfully with the Greek Chicken Meatballs with Homemade Tzatziki or for a plant-based twist, enjoy alongside the savory Spinach, Mushroom and Artichoke Galette.
Serving, Storing & Pairing
How to Serve This Vibrant Salad Just Right
This Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias is stunning on a wide, shallow platter. That way, you can layer each component beautifully without it getting lost in a deep bowl. Drizzle the dressing right before serving to keep the spinach fresh and perky.
For a touch of elegance, garnish with extra crumbled feta and a handful of toasted macadamias on top. The balance of color—deep reds from the beets, golden sweet potatoes, soft green avocado, and bright greens—makes it a showstopper whether you’re serving two or ten.
It’s an excellent standalone lunch, but it shines as a side dish too. Try pairing it with the Cranberry Whipped Feta Dip with Pecan Crunch for a festive spread, or set it alongside a light entrée like the Greek Chicken Meatballs with Homemade Tzatziki.
Storing & Reheating with Care
To store, keep the components separate:
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Roasted veggies: Store in an airtight container in the fridge for up to 4 days. Reheat briefly in a skillet or microwave.
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Greens and cucumber: Best kept fresh and dry.
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Dressing: Store in a jar in the fridge for up to a week. Shake well before using.
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Avocado: Slice fresh just before serving to avoid browning.
If meal prepping, build your salads in layers in mason jars—start with chickpeas and dressing, then roasted veg, finishing with spinach on top.
FAQ: Roasted Vegetable & Spinach Salad
1. Can I make this salad ahead of time?
Yes, absolutely. You can roast the vegetables and prepare the dressing up to 4 days in advance. For best results, store the avocado and spinach separately and assemble just before serving.
2. Is this salad suitable for meal prep?
It’s perfect for meal prep! Just layer ingredients in a jar or airtight container—start with chickpeas and roasted veggies, then top with spinach. Add avocado and dressing just before eating.
3. What’s a good vegan substitute for feta?
You can use dairy-free feta or crumble a bit of marinated tofu with lemon juice and nutritional yeast. It adds a similar salty tang.
4. Can I roast the vegetables in an air fryer?
Definitely. Roast beets and sweet potatoes at 375°F for 15–18 minutes, shaking halfway through. You’ll get the same golden edges in less time.
5. How long does the dressing last in the fridge?
This homemade balsamic-Dijon dressing lasts about 7 days in a sealed jar. Give it a good shake before each use.
6. What nuts can I use instead of macadamias?
Try toasted walnuts, pecans, or slivered almonds. Each adds its own twist but delivers that same satisfying crunch.
Conclusion: A Salad That Nourishes & Impresses
This Roasted Vegetable & Spinach Salad with Avocado, Feta & Toasted Macadamias is one of those recipes you’ll find yourself returning to—again and again. It’s beautiful to look at, deeply satisfying to eat, and simple enough to pull off on a weeknight.
Whether you’re serving it warm or chilled, solo or alongside your favorite mains, it never fails to impress. The contrast of flavors—sweet, salty, creamy, and crunchy—makes every bite feel vibrant and full of life.
If you loved this, you’ll probably enjoy my cozy Cheesy Tomato Cottage Bake or try something lighter with the Spinach, Mushroom and Artichoke Galette. Both recipes celebrate seasonal ingredients and make excellent companions to this dish.
And if you’re looking for even more roasted veggie inspiration, don’t miss the Roasted Vegetable Salad from VJ Cooks—another colorful and hearty twist worth exploring.