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Honey Sweet Potato Summer Salad with Creamy Vinaigrette

A vibrant and nutritious salad featuring sweet potatoes, blueberries, and a creamy homemade vinaigrette, perfect for summer meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Potato Substitute with butternut squash for a different flavor profile.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Dried Thyme Leaves Fresh thyme can be used for a more intense flavor.
  • to taste Salt
  • to taste Pepper
  • 1 cup Blueberries Can swap for strawberries or raspberries based on seasonal availability.
  • 4 cups Arugula Spinach or mixed greens can be used for a milder flavor.
  • 1 cup Goat Cheese Feta or crumbled ricotta can be used if preferred.
  • 1/4 cup Pepitas Toasted sunflower seeds can be used as an alternative.
  • 1/4 cup Pine Nuts Walnuts or chopped almonds can be substituted if desired.
For the Vinaigrette
  • 1 tablespoon Honey Maple syrup can be used as a vegan alternative.
  • 2 tablespoons Lemon Juice Lime juice is a good substitute.
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Olive Oil
  • 1 teaspoon Additional Thyme

Equipment

  • oven
  • baking sheet
  • mason jar
  • Medium bowl
  • Shallow serving bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, toss the diced sweet potatoes with olive oil, dried thyme, salt, and pepper until evenly coated.
  3. Line a baking sheet with parchment paper and spread the sweet potato mixture in a single layer. Roast for approximately 30 minutes or until tender and caramelized around the edges.
  4. In a mason jar, combine honey, lemon juice, olive oil, Dijon mustard, and additional thyme. Seal and shake well until emulsified.
  5. In a serving bowl, layer the arugula, blueberries, goat cheese, pine nuts, and pepitas.
  6. Top with warm roasted sweet potatoes and drizzle with vinaigrette. Serve immediately.

Notes

Store leftover salad in an airtight container without dressing for up to 2 days. Make extra vinaigrette and store in the fridge for up to a week.