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Honey Sweet Potato Summer Salad

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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.

  • Author: Tina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://cheftinaskitchen.com/honey-sweet-potato-summer-salad/