Description
A vibrant and nutritious Honey Sweet Potato Summer Salad featuring roasted sweet potatoes tossed with fresh arugula, juicy blueberries, tangy goat cheese, and crunchy nuts, all brought together with a sweet and zesty honey lemon vinaigrette. Perfect as a light lunch or side dish, this salad combines natural sweetness with fresh, savory flavors for a refreshing summer delight.
Ingredients
Scale
Sweet Potato & Roasting
- 1 small sweet potato, diced into small cubes
- 1 tsp olive oil
- 1/2 tsp dried thyme leaves
- 1/4 tsp salt
- 1/4 tsp pepper
Salad Mix
- 1/4 cup blueberries
- 2 handfuls arugula
- 1/2 oz. crumbled goat cheese
- 1 Tbsp pepitas (shelled pumpkin seeds)
- 1 Tbsp pine nuts
Honey Lemon Vinaigrette
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes to a perfect tender and slightly caramelized texture.
- Prepare Sweet Potatoes: In a small bowl, toss together the diced sweet potatoes with 1 teaspoon olive oil, 1/2 teaspoon dried thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
- Line Baking Sheet: Line a baking sheet with a baking mat or parchment paper to prevent sticking and for easy cleanup.
- Roast Sweet Potatoes: Spread the sweet potatoes evenly on the prepared pan, ensuring they are in a single layer for even roasting. Place them in the preheated oven and roast until tender and golden, approximately 20-25 minutes.
- Make Dressing: While the sweet potatoes roast, combine 1 tablespoon honey, 1 tablespoon lemon juice, 1/4 cup olive oil, 1 teaspoon Dijon mustard, and 1/2 teaspoon dried thyme leaves in a small mason jar or airtight container. Seal and shake vigorously to emulsify the vinaigrette.
- Assemble Salad: In a shallow bowl, add 2 handfuls of arugula, 1/4 cup blueberries, 1/2 ounce crumbled goat cheese, 1 tablespoon pepitas, and 1 tablespoon pine nuts. Gently toss to combine.
- Add Roasted Sweet Potatoes and Dress: Once the sweet potatoes have finished roasting, sprinkle them over the salad mixture. Drizzle about 1 teaspoon of the honey lemon vinaigrette on top of the salad and serve immediately while the sweet potatoes are still warm.
Notes
- For extra flavor, you can toast the pine nuts and pepitas lightly in a dry skillet before adding them to the salad.
- If you prefer a cooler salad, allow the roasted sweet potatoes to cool completely before adding them to the salad mix.
- Make sure to shake the dressing well before drizzling, as the olive oil and lemon juice tend to separate.
- This salad is best served fresh but can be stored for up to a day in the refrigerator without the dressing to prevent wilting.
