Honey Sweet Potato Summer Salad
Honey Sweet Potato Summer Salad is a vibrant and refreshing dish that captures the essence of summer in every bite. This delightful salad features roasted sweet potatoes that bring earthy sweetness, complemented by juicy blueberries and peppery arugula. Topped with a homemade honey lemon vinaigrette, this dish is not only visually appealing but also packed with nutrients. Perfect for a quick lunch or as a side for family gatherings, this salad is versatile and easy to prepare. With its burst of flavors and textures, it’s sure to become a staple in your warm-weather meal rotation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately two people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 Tbsp pepitas (shelled 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 the oven to 425°F. Toss diced sweet potatoes with olive oil, thyme, salt, and pepper.
- Spread sweet potatoes on a baking sheet lined with parchment paper. Roast for about 30 minutes until tender and slightly crispy.
- While roasting, prepare the vinaigrette by combining honey, lemon juice, olive oil, Dijon mustard, and thyme in a jar; shake well.
- In a bowl, combine arugula, blueberries, pepitas, pine nuts, and warm roasted sweet potatoes. Drizzle dressing on top and toss gently before serving.
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 290
- Sugar: 10g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg