Description
A refreshing summer salad featuring roasted sweet potatoes, arugula, blueberries, and a honey lemon vinaigrette.
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
- 1/2 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
- Preheat the oven to 425 degrees. Toss together the sweet potatoes, olive oil, dried thyme leaves, salt, and pepper in a small bowl.
- Line a sheet pan with a baking mat or parchment paper. Spread out the sweet potatoes evenly on the pan.
- Roast in the oven for 30 minutes.
- While the potatoes are roasting, make the dressing. Add the honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves to a small, pint-sized mason jar or air-tight container. Seal it and shake.
- When the potatoes are done, add the arugula, blueberries, goat cheese, pine nuts, and pepitas in a shallow bowl. Sprinkle in the sweet potato and drizzle 1 teaspoon of dressing on top. Serve warm.
Notes
- For a vegan version, omit the goat cheese or substitute it with a dairy-free alternative.
- This salad can be served warm or cold.
- You can also add other seasonal fruits or nuts for additional flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg