Honey Sweet Potato Summer Salad
Brighten your lunch or dinner with the vibrant Honey Sweet Potato Summer Salad, a delightful blend of roasted sweet potatoes, fresh blueberries, and peppery arugula. Drizzled with a zesty honey lemon vinaigrette, this salad is not only a feast for the eyes but also a nutritious powerhouse loaded with vitamins and antioxidants. Perfect for meal prep or family gatherings, it’s quick to prepare and can be enjoyed warm or cold. Customize it by adding proteins like grilled chicken or chickpeas for an extra boost, or make it vegan by omitting cheese. With its colorful ingredients and delicious flavors, this salad promises to be a hit at any table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 small sweet potato (diced)
- 1 tsp olive oil
- 1/2 tsp dried thyme leaves
- 1/4 cup blueberries
- 2 handfuls arugula
- 1 Tbsp pepitas (pumpkin seeds)
- 1 Tbsp pine nuts
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 1/2 tsp dried thyme leaves
Instructions
- Preheat your oven to 425°F (220°C). Toss diced sweet potatoes in olive oil, dried thyme, salt, and pepper.
- Spread the sweet potatoes on a lined baking sheet. Roast for about 30 minutes until golden brown.
- While roasting, prepare the vinaigrette by shaking together honey, lemon juice, olive oil, dijon mustard, and dried thyme in a jar.
- In a large bowl, combine arugula, blueberries, pepitas, and pine nuts. Add roasted sweet potatoes once cooled slightly.
- Drizzle with vinaigrette just before serving and enjoy warm or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg