Description
This vibrant Honey Sweet Potato Summer Salad combines the natural sweetness of roasted sweet potatoes with fresh blueberries, peppery arugula, creamy goat cheese, and crunchy pepitas and pine nuts. Tossed in a zesty honey lemon vinaigrette with thyme, this salad is a perfect balance of sweet, tangy, and savory flavors, ideal for a light lunch or side dish during warmer months.
Ingredients
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
- Preheat and prepare sweet potatoes: Preheat your oven to 425°F (220°C). In a small bowl, toss the diced sweet potatoes with 1 tsp olive oil, 1/2 tsp dried thyme leaves, 1/4 tsp salt, and 1/4 tsp pepper until evenly coated.
- Roast sweet potatoes: Line a sheet pan with a baking mat or parchment paper. Spread the sweet potato cubes evenly on the pan and roast in the oven for 30 minutes, until tender and lightly caramelized.
- Make the dressing: While the sweet potatoes roast, combine 1 Tbsp honey, 1 Tbsp lemon juice, 1/4 cup olive oil, 1 tsp Dijon mustard, and 1/2 tsp dried thyme leaves in a small mason jar or airtight container. Seal and shake vigorously to emulsify the vinaigrette.
- Assemble the salad: In a shallow bowl, add two handfuls of fresh arugula, 1/4 cup blueberries, 1/2 oz. crumbled goat cheese, 1 Tbsp pepitas, and 1 Tbsp pine nuts. Sprinkle the warm roasted sweet potatoes on top.
- Dress and serve: Drizzle about 1 teaspoon of the honey lemon vinaigrette over the salad just before serving. Toss lightly if desired and serve warm.
Notes
- You can substitute goat cheese with feta for a different flavor profile.
- Use fresh thyme if available instead of dried for a more vibrant herbaceous note.
- For a vegan option, omit the goat cheese or use a plant-based cheese alternative.
- The salad is best served immediately to enjoy the contrast between warm sweet potatoes and fresh ingredients.
- Leftover vinaigrette can be stored in the fridge for up to 3 days.
