Description
This Honey Sweet Potato Summer Salad is a vibrant and nutritious dish combining roasted sweet potatoes with fresh arugula, juicy blueberries, tangy goat cheese, and crunchy seeds, all drizzled with a homemade honey lemon vinaigrette. Perfect as a light lunch or a flavorful side, this salad balances sweet, tangy, and earthy flavors in a refreshing summer meal.
Ingredients
Scale
Salad
- 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
- 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
- Prepare the Sweet Potatoes: Toss together the diced sweet potatoes, olive oil, dried thyme leaves, salt, and pepper in a small bowl to evenly coat the potatoes with seasoning and oil.
- Roast the Sweet Potatoes: Spread the seasoned sweet potato cubes evenly on a baking pan and roast in a preheated oven at 400°F (205°C) for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- Make the Honey Lemon Vinaigrette: Combine honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves in a small, pint-sized mason jar or airtight container. Seal it and shake vigorously to emulsify the dressing.
- Assemble the Salad: In a serving bowl, mix the roasted sweet potatoes with the arugula, blueberries, crumbled goat cheese, pepitas, and pine nuts. Drizzle about 1 teaspoon of the vinaigrette on top and toss lightly to combine.
- Serve Warm: Sprinkle additional dressing if desired and serve the salad warm for the best flavor experience.
Notes
- You can substitute pepitas and pine nuts with walnuts or almonds if preferred.
- The salad is best enjoyed warm but can also be served at room temperature.
- For a vegan version, omit the goat cheese or replace it with a vegan cheese alternative.
- Adjust the amount of honey and lemon juice in the vinaigrette to your taste preference for sweetness or acidity.
- Roasting the sweet potatoes on parchment paper can help with easy cleanup and prevent sticking.
