Honey Sweet Potato Summer Salad
This delightful summer salad blends sweet potatoes and blueberries, drizzled with a homemade honey lemon vinaigrette for a refreshing lunch.
Ingredients
- 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
- 1 tsp 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
- Begin by preheating your oven to 425°F. In a bowl, combine the diced sweet potatoes, olive oil, dried thyme, salt, and pepper, mixing well.
- Arrange the seasoned sweet potatoes on a parchment-lined baking sheet, ensuring they're spread evenly.
- Roast the sweet potatoes in the oven for about 30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare your dressing. In a jar, mix the honey, lemon juice, olive oil, Dijon mustard, and additional thyme. Seal and shake well.
- After the potatoes are finished, let them cool for a few minutes. In a bowl, combine arugula, blueberries, goat cheese, pine nuts, and pepitas, then gently fold in the warm sweet potatoes. Drizzle with the dressing before serving.
Notes
This colorful salad celebrates summer flavors, making it a joy to eat. Pair it with some grilled chicken for a complete meal or enjoy it on its own!