Description
A vibrant and satisfying salad featuring roasted sweet potatoes, fresh blueberries, arugula, 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 black 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
- For the 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°F (220°C).
- Toss the sweet potatoes with olive oil, dried thyme, salt, and pepper in a medium bowl.
- Prepare a baking sheet lined with silicone or parchment paper.
- Roast the sweet potatoes for about 30 minutes, stirring halfway through, until tender and golden.
- Make the dressing by shaking honey, lemon juice, olive oil, Dijon mustard, and dried thyme in a jar.
- Assemble the salad by layering arugula, roasted sweet potatoes, blueberries, goat cheese, pine nuts, and pepitas in a large bowl.
- Drizzle the dressing over and gently toss to combine.
- Serve immediately, enjoying the warm aroma of roasted sweetness.
Notes
Make-ahead: Roast the sweet potatoes in advance and store in the fridge. Assemble the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg