This colorful summer salad features sweet potatoes, fresh veggies, and a drizzle of honey for a tasty twist. It’s healthy, filling, and perfect for warm days!
I love how simple this salad is to whip up! Just roast the sweet potatoes, mix in your favorite greens, and add that sweet honey drizzle. So good, you might just eat it for lunch every day! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! Their natural sweetness is perfect when roasted. If you don’t have sweet potatoes, try butternut squash or regular potatoes for a different flavor.
Greens: I recommend arugula for a peppery bite, but mixed greens or spinach work well too. If you’re looking for something heartier, use kale; just massage it a bit to soften it.
Blueberries: Fresh blueberries add a burst of sweetness. If they’re out of season, feel free to swap for dried cranberries or chopped apples for a similar sweetness.
Cheese: Goat cheese is creamy and tangy, but if it’s not your favorite, feta or even a dairy-free cheese can work. You might also skip the cheese altogether for a lighter option.
Nuts and Seeds: Pine nuts lend a lovely crunch, but they can be expensive. Try walnuts, pecans, or sunflower seeds instead! They all add great flavor and texture.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is simple, but getting them just right is key! Here’s how to achieve tender, caramelized sweetness:
- Cut the sweet potatoes into uniform pieces, so they cook evenly.
- Mix with olive oil, salt, and pepper. Adding thyme enhances their flavor if you use it.
- Spread them in a single layer on the baking sheet. Avoid crowding, as this can steam rather than roast.
- Roast at 400°F (200°C) for 20-25 minutes, or until they’re tender and slightly browned. Flip them halfway through for an even roast.
This step creates sweet, crispy edges that enhance the flavor of your salad!
Easy Honey Sweet Potato Summer Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 4 cups arugula or mixed greens
- 1 cup fresh blueberries
- 1/4 cup crumbled goat cheese or feta cheese
- 2 tbsp pine nuts
- 2 tbsp pumpkin seeds (pepitas)
- 1 tbsp fresh thyme leaves (optional)
For the Dressing:
- 2 tbsp honey
- 1 tbsp balsamic vinegar (or lemon juice)
- 2 tbsp extra virgin olive oil
How Much Time Will You Need?
This delightful salad takes about 10 minutes to prep and 25 minutes to roast the sweet potatoes, totaling around 35 minutes. Quick and easy for a vibrant summer meal!
Step-by-Step Instructions:
1. Prepare and Roast Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, a sprinkle of salt, and pepper. If you’re using thyme, toss that in too for extra flavor! Spread the sweet potatoes in a single layer on a baking sheet.
2. Roast and Cool:
Next, roast the sweet potatoes in the preheated oven for about 20-25 minutes. You want them to be tender and slightly caramelized. Once they’re done, take them out and let them sit to cool slightly while you make the rest of the salad.
3. Assemble the Salad:
In a large salad bowl, combine the arugula (or mixed greens) with the roasted sweet potatoes, fresh blueberries, crumbled goat or feta cheese, pine nuts, and pumpkin seeds. It’s a colorful mix!
4. Make the Dressing:
In a small bowl, whisk together the honey, balsamic vinegar (or lemon juice), and 2 tablespoons of extra virgin olive oil until well combined. This dressing is sweet and tangy!
5. Combine and Serve:
Drizzle the honey dressing over the salad and toss everything gently to mix. Now it’s time to enjoy! Serve immediately for a fresh summer dish, or chill briefly in the fridge if you prefer it cool.
Your vibrant, sweet, and savory summer salad is ready to be savored!
FAQ About Easy Honey Sweet Potato Summer Salad
Can I Use Other Types of Greens Instead of Arugula?
Absolutely! While arugula adds a nice peppery flavor, you can use mixed greens, spinach, or even kale for a different texture and taste. Just remember that kale may need to be massaged a bit to soften before adding it to the salad.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the cheese or replace it with a plant-based alternative. You can also add extra nuts or seeds for creaminess. The rest of the ingredients are already vegan-friendly!
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to eat to prevent the greens from wilting. When you’re ready to enjoy, just drizzle the dressing on and toss!
Can I Prep This Salad in Advance?
Yes, you can! Roast the sweet potatoes and make the dressing a day ahead. Assemble the salad (minus the dressing) and store it in the fridge for up to a day. Just add the dressing right before serving for the freshest taste!
