Description
This Honey Sweet Potato Summer Salad combines roasted sweet potatoes with fresh arugula, tangy goat cheese, and a sweet honey lemon vinaigrette. It’s a vibrant and healthy salad perfect for warm-weather meals, offering a balance of sweet, savory, and nutty flavors with a refreshing citrus kick.
Ingredients
Scale
Roasted Sweet Potatoes
- 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 Ingredients
- 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 degrees Fahrenheit to prepare for roasting the sweet potatoes, ensuring they cook evenly at a high temperature.
- Toss Sweet Potatoes: In a small bowl, combine the diced sweet potatoes with olive oil, dried thyme leaves, salt, and pepper. This step coats the potatoes evenly with seasoning and oil for maximum flavor and crispiness.
- Prepare Baking Sheet: Line a sheet pan with a baking mat or parchment paper to prevent sticking and promote easy cleanup.
- Roast Sweet Potatoes: Spread out the seasoned sweet potatoes evenly on the prepared baking pan before placing them in the preheated oven to roast.
- Make Dressing: While the sweet potatoes roast, prepare the honey lemon vinaigrette by combining honey, lemon juice, olive oil, Dijon mustard, and dried thyme leaves in a small mason jar or airtight container. Seal and shake well to emulsify the dressing.
- Assemble Salad Base: Once the sweet potatoes are roasted and tender, combine arugula, blueberries, crumbled goat cheese, pine nuts, and pepitas in a shallow bowl, creating a fresh and flavorful salad base.
- Add Sweet Potatoes and Dressing: Sprinkle the warm roasted sweet potatoes over the salad mixture, then drizzle approximately 1 teaspoon of the honey lemon vinaigrette on top to add a bright and sweet finishing touch. Serve warm for best taste.
Notes
- You can prepare the dressing a day in advance and store it in the refrigerator for convenience.
- For extra texture, lightly toast the pine nuts and pepitas before adding them to the salad.
- This salad is best enjoyed freshly made while the sweet potatoes are still warm.
- To make it vegan, omit the goat cheese or substitute with a plant-based alternative.
- Adjust the amount of honey in the dressing to taste for desired sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
