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–+ servings
Honey Sweet Potato Summer Salad

Honey Sweet Potato Summer Salad to Brighten Your Day

Experience the vibrant flavors of a Honey Sweet Potato Summer Salad that's quick, nutritious, and perfect for summer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups sweet potato, diced Provides natural sweetness and a hearty base for the salad; substitute butternut squash for similar flavor.
  • 2 tablespoons olive oil Used for roasting sweet potatoes; could replace with avocado oil.
  • 1 teaspoon dried thyme Adds an aromatic herbaceous flavor; substitute with fresh thyme for more intense taste.
  • 1 teaspoon salt Enhances overall flavor; use Himalayan salt for best results.
  • 1 teaspoon pepper Enhances overall flavor; use freshly cracked pepper for best results.
  • 1 cup blueberries Offers pops of sweetness; can substitute with raspberries or strawberries.
  • 4 cups arugula Provides a peppery bite; spinach or mixed greens can be used as alternatives.
  • 1 cup goat cheese Adds creaminess and tanginess; feta cheese can be a good substitute.
  • 1/4 cup pepitas (pumpkin seeds) Introduces a nutty crunch; can swap for sunflower seeds.
  • 1/4 cup pine nuts Provides a buttery flavor; almonds can be used as a substitute.
For the Vinaigrette
  • 2 tablespoons honey Acts as a natural sweetener; maple syrup can be used as a vegan alternative.
  • 1 tablespoon lemon juice Adds acidity; lime juice can be a good replacement.
  • 1 teaspoon Dijon mustard Enhances flavor; substitute with whole grain mustard or omit.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Jar

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, dried thyme, salt, and pepper until well-coated.
  2. Spread the seasoned sweet potatoes on a lined baking sheet and roast for about 30 minutes, turning halfway through.
  3. Combine honey, lemon juice, olive oil, Dijon mustard, and a pinch of thyme in a jar. Shake until emulsified.
  4. Layer fresh arugula in a large serving bowl, then add blueberries, goat cheese, pepitas, and pine nuts.
  5. Gently fold in the roasted sweet potatoes and drizzle with vinaigrette, then toss gently to coat.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 250mgPotassium: 600mgFiber: 8gSugar: 12gVitamin A: 8000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Enjoy the vibrant flavors and nutritional benefits of this salad. Adjust ingredient quantities as needed for personal taste.

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