Description
Honey Sweet Potato Summer Salad is a fresh, vibrant summer salad made with roasted sweet potatoes, juicy blueberries, peppery arugula, creamy goat cheese, crunchy pepitas, and a bright honey lemon vinaigrette. It’s the perfect sweet-and-savory balance for a light lunch, side dish, or wholesome dinner.
Ingredients
Scale
- 1 small sweet potato, diced into small cubes
- 1 teaspoon olive oil
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 handfuls fresh arugula
- 1/4 cup blueberries
- 1/2 ounce crumbled goat cheese
- 1 tablespoon pepitas (shelled pumpkin seeds)
- 1 tablespoon pine nuts
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme leaves
Instructions
- Preheat the oven to 425°F.
- In a small bowl, toss the diced sweet potatoes with olive oil, dried thyme, salt, and pepper until evenly coated.
- Line a baking sheet with parchment paper and spread the sweet potatoes in a single layer.
- Roast for 30 minutes, or until tender and lightly caramelized on the edges.
- While the sweet potatoes are roasting, prepare the dressing. Add honey, lemon juice, olive oil, Dijon mustard, and dried thyme to a small jar with a lid. Shake well until combined.
- In a shallow serving bowl, add the arugula, blueberries, goat cheese, pepitas, and pine nuts.
- Top with warm roasted sweet potatoes and drizzle with about 1 teaspoon of honey lemon vinaigrette. Serve immediately.
Notes
Cut sweet potatoes into small cubes for even roasting and crisp edges.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 320 kcal
- Sugar: 10 g
- Protein: 6 g