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Honey Sweet Potato Summer Salad Recipe | Easy Healthy Meals For A Crowd

A bright and colorful Honey Sweet Potato Summer Salad topped with blueberries, goat cheese, and roasted sweet potatoes for Healthy Meals For A Crowd.
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A bright vegetarian salad with roasted sweet potatoes, juicy blueberries, creamy goat cheese, crunchy seeds and nuts, and a tangy honey lemon vinaigrette. It is fresh, satisfying, and perfect for lunch, dinner, or sharing.

Ingredients

Scale

For the roasted sweet potatoes

  • 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 black pepper

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

Instructions

  1. Heat the oven to 425°F.
    Line a baking sheet with parchment paper or a silicone baking mat so the potatoes do not stick and cleanup stays simple.
  2. Season the sweet potatoes.
    Place the diced sweet potato in a small mixing bowl. Add the olive oil, dried thyme, salt, and pepper. Toss well until every cube is evenly coated.
  3. Spread the potatoes out on the pan.
    Transfer the seasoned sweet potatoes to the prepared baking sheet and arrange them in a single layer. Try not to pile them on top of one another; spacing them out helps them roast instead of steam.
  4. Roast until tender.
    Slide the pan into the oven and roast for about 30 minutes, or until the sweet potato pieces are soft inside and lightly browned at the edges. If your oven bakes unevenly, rotate the pan halfway through.
  5. Mix the vinaigrette.
    While the sweet potatoes cook, make the dressing. Add the honey, lemon juice, olive oil, Dijon mustard, and dried thyme to a pint-sized mason jar or another small airtight container. Seal the lid tightly and shake until the dressing looks smooth and blended.
  6. Build the salad base.
    Add the arugula to a shallow bowl or serving dish. Scatter the blueberries over the top, then add the goat cheese, pepitas, and pine nuts.
  7. Add the roasted sweet potatoes.
    Once the sweet potatoes are done, let them cool for a minute or two so they are warm but not scorching. Spoon them over the salad.
  8. Finish with dressing and serve.
    Drizzle about 1 teaspoon of the honey lemon vinaigrette over the top, or add more if you like a wetter salad. Serve immediately while the potatoes are still warm.

Notes

The honey lemon vinaigrette makes enough for about 4 to 5 salads. You can easily prep several salads for the week by multiplying the salad ingredients and keeping the dressing in a sealed jar. Store it in the refrigerator and shake again before using.

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