Description
A vibrant and nourishing summer salad that blends roasted sweet potatoes, juicy blueberries, arugula, and goat cheese with a tangy honey lemon vinaigrette. It’s perfect for a light lunch or side dish and comes together in just over 30 minutes.
Ingredients
For the Roasted Sweet Potatoes:
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1 small sweet potato, diced
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1 tsp olive oil
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½ tsp dried thyme
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¼ tsp salt
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¼ tsp black pepper
For the Salad:
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2 handfuls arugula
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¼ cup fresh blueberries
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½ oz crumbled goat cheese
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1 tbsp pepitas
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1 tbsp pine nuts
For the Vinaigrette:
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1 tbsp honey
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1 tbsp lemon juice
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¼ cup olive oil
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1 tsp Dijon mustard
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½ tsp dried thyme
Instructions
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Preheat oven to 425°F. Toss diced sweet potatoes with oil, thyme, salt, and pepper. Roast for 25 minutes.
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Whisk vinaigrette ingredients together until emulsified.
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Toast seeds in a dry skillet (optional).
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Assemble salad: Start with arugula, then top with sweet potatoes, blueberries, goat cheese, seeds, and drizzle with vinaigrette. Serve immediately.
Notes
- Make the dressing in advance for quick assembly.
- Swap arugula with baby spinach if desired.
- Toasting the seeds enhances the flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American, Seasonal