Why You’ll Love This Recipe
I love this salad because it’s light yet filling, with a perfect balance of sweetness from the roasted sweet potatoes and blueberries and tang from the honey lemon vinaigrette. The addition of arugula gives it a nice peppery kick, while the goat cheese adds a creamy richness that pairs wonderfully with the other ingredients. The pine nuts and pepitas provide crunch, making each bite satisfying. Plus, the dressing is simple to make and adds the perfect finishing touch, tying all the flavors together. It’s a quick recipe that comes together in under 45 minutes and is perfect for meal prep or a refreshing lunch on a hot summer day.
Ingredients
For the roasted sweet potato:
1 small sweet potato, diced into small cubes
1 tsp olive oil
1/2 tsp dried thyme leaves
1/4 tsp salt & pepper, each
For the salad:
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
For the 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, dried thyme, salt, and pepper in a small bowl. Line a sheet pan with parchment paper or a baking mat and spread the sweet potatoes evenly on the pan. Roast for 30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
Make the Dressing: While the sweet potatoes are roasting, prepare the dressing. In a small mason jar or airtight container, add the honey, lemon juice, olive oil, Dijon mustard, and dried thyme. Seal the jar and shake well until everything is fully combined.
Assemble the Salad: In a shallow bowl, combine the arugula, blueberries, crumbled goat cheese, pine nuts, and pepitas. Once the sweet potatoes are done roasting, add them to the salad and drizzle 1 teaspoon of the honey lemon vinaigrette on top. Toss gently to combine.
Serve: Serve the salad warm, and enjoy the delicious combination of flavors!
Servings and Timing
Servings: 1 serving (easily scaled up for more servings)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Add Protein: For a heartier meal, I sometimes add grilled chicken or chickpeas to the salad to make it more filling.
Swap Cheese: If I’m not a fan of goat cheese, feta or ricotta works wonderfully in this salad for a creamy texture.
Vegan Option: To make this salad vegan, simply omit the goat cheese and substitute the honey with maple syrup for the dressing.
Add Herbs: Sometimes I’ll mix in some fresh mint or basil for an extra burst of flavor.
Storage/Reheating
This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 1-2 days. The roasted sweet potatoes may soften slightly, but the salad will still taste great.
The dressing can be stored separately in the fridge for up to a week. Just give it a shake before using.
FAQs
Can I make this salad ahead of time?
Yes! You can prep the sweet potatoes, salad ingredients, and dressing ahead of time. Simply store them separately in the fridge and assemble the salad when you’re ready to serve.
Can I use a different type of green for the salad?
Absolutely! If I don’t have arugula, I often substitute spinach, mixed greens, or even kale for a different texture and flavor.
How do I make the vinaigrette in advance?
You can prepare the honey lemon vinaigrette ahead of time and store it in an airtight container in the fridge. It will last for about a week and can be used on other salads as well.
Can I make this salad without pine nuts or pepitas?
Yes, you can skip the pine nuts and pepitas or substitute them with other nuts like almonds, walnuts, or sunflower seeds, depending on what you have on hand.
Can I use sweet potato fries instead of roasting my own sweet potato cubes?
While it’s not quite the same, using store-bought sweet potato fries could work in a pinch. Just be sure they’re cooked and cooled before adding them to the salad, as you want the texture to hold up in the salad.
Conclusion
This Honey Sweet Potato Summer Salad is a perfect balance of savory, sweet, and tangy flavors. The roasted sweet potatoes bring a warm, caramelized sweetness, while the arugula and blueberries offer freshness and vibrancy. The creamy goat cheese, nuts, and pepitas add great texture and richness, all tied together with the honey lemon vinaigrette. It’s quick, easy, and customizable, making it an ideal dish for busy days or special occasions. I’m sure you’ll love this salad as much as I do
PrintHoney Sweet Potato Summer Salad
A light and refreshing Honey Sweet Potato Summer Salad with roasted sweet potatoes, fresh blueberries, goat cheese, pine nuts, and a tangy honey lemon vinaigrette, perfect for a quick lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 serving (easily scalable)
- Category: Salad
- Method: Roast
- Cuisine: Vegetarian, American
- Diet: Vegetarian
Ingredients
1 small sweet potato, diced into small cubes (for roasting)
1 tsp olive oil (for roasting)
1/2 tsp dried thyme leaves (for roasting)
1/4 tsp salt & pepper (for roasting)
1/4 cup blueberries (for the salad)
2 handfuls arugula (for the salad)
1/2 oz crumbled goat cheese (for the salad)
1 tbsp pepitas (shelled pumpkin seeds, for the salad)
1 tbsp pine nuts (for the salad)
1 tsp honey lemon vinaigrette (for the salad)
1 tbsp honey (for the dressing)
1 tbsp lemon juice (for the dressing)
1/4 cup olive oil (for the dressing)
1 tsp Dijon mustard (for the dressing)
1/2 tsp dried thyme leaves (for the dressing)
Instructions
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, dried thyme, salt, and pepper. Line a sheet pan with parchment paper or a baking mat and spread the sweet potatoes evenly on the pan. Roast for 30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare the dressing. In a small mason jar or airtight container, add the honey, lemon juice, olive oil, Dijon mustard, and dried thyme. Seal the jar and shake well until everything is fully combined.
- In a shallow bowl, combine the arugula, blueberries, crumbled goat cheese, pine nuts, and pepitas. Once the sweet potatoes are done roasting, add them to the salad and drizzle 1 teaspoon of the honey lemon vinaigrette on top. Toss gently to combine.
- Serve the salad warm and enjoy the delightful combination of flavors!
Notes
- Add grilled chicken or chickpeas to make the salad heartier.
- If you’re not a fan of goat cheese, feta or ricotta can work as substitutes for a creamy texture.
- For a vegan option, omit the goat cheese and use maple syrup instead of honey in the dressing.
- Feel free to mix in fresh mint or basil for added flavor.
- This salad stores well for up to 1-2 days, and the dressing can be stored separately for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg