Description
This Honey Sweet Potato Summer Salad combines the natural sweetness of roasted sweet potatoes with fresh blueberries, peppery arugula, and tangy goat cheese. The salad is elevated by a honey lemon vinaigrette, creating a vibrant and healthy dish perfect for a light lunch or side. With a mix of textures from crunchy pepitas and pine nuts, this salad bursts with flavor and nutrition.
Ingredients
Scale
Sweet Potato Roast
- 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 Components
- 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
- Toss the Sweet Potatoes: In a small bowl, combine the diced sweet potatoes with olive oil, dried thyme leaves, salt, and pepper. Mix until each cube is evenly coated with the seasoning and oil.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking pan. Roast them in the oven until they are tender and lightly browned, about 25-30 minutes, turning once halfway through to ensure even cooking.
- Prepare the Vinaigrette: In a small jar or airtight container, add honey, lemon juice, olive oil, Dijon mustard, and dried thyme leaves. Seal the container tightly and shake vigorously until the dressing is smooth and emulsified.
- Assemble the Salad: In a serving bowl, combine roasted sweet potatoes, fresh blueberries, arugula, crumbled goat cheese, pepitas, and pine nuts. Drizzle the salad with approximately 1 teaspoon of the prepared honey lemon vinaigrette over the mixture, gently tossing to coat.
- Serve Warm: Serve the salad warm, allowing the roasted sweet potatoes to provide a comforting base to the fresh and vibrant salad ingredients.
Notes
- Use a small sweet potato for a single serving; adjust quantities to serve more.
- For extra flavor, toast the pepitas and pine nuts lightly before adding them to the salad.
- The honey lemon vinaigrette can be made ahead and stored in the refrigerator for up to one week.
- Roast sweet potatoes on a preheated oven at 400°F (200°C) for best results.
- This salad can be served warm or at room temperature based on preference.
