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drizzling honey lemon vinaigrette on a sweet potato salad
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Honey Sweet Potato Summer Salad

This sweet summer salad is the perfect vegetarian lunch, drizzled with a homemade honey lemon vinaigrette.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: lunch, Salad
Keyword: arugula, blueberries, dressing, goat cheese, honey, pine nuts, pumpkin seeds, salad dressing, sweet potato
Servings: 1 serving
Calories: 375kcal

Ingredients

For the roasted sweet potato

  • 1 small sweet potato diced into small cubes
  • 1 tsp olive oil
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp salt & pepper, each

For the salad

  • 1/4 cup blueberries
  • 2 handfuls arugula
  • 1/2 oz. crumbled goat cheese
  • 1 Tbsp pepitas (i.e. shelled pumpkin seeds)
  • 1 Tbsp pine nuts
  • 1 tsp honey lemon vinaigrette

For the honey lemon vinaigrette

  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 1/4up cup olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp dried thyme leaves

Instructions

  • Preheat the oven to 425 degrees. Toss together the sweet potatoes, olive oil, dried thyme leaves, salt, and pepper in a small bowl.
  • Line a sheet pan with a baking mat or parchment paper. Spread out the sweet potatoes evenly on the pan.
  • Roast in the oven for 30 minutes.
  • While the potatoes are roasting, make the dressing. Add the honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves to a small, pint-sized mason jar or air-tight container. Seal it and shake.
  • When the potatoes are done, add the arugula, blueberries, goat cheese, pine nuts, and pepitas in a shallow bowl. Sprinkle in the sweet potato and drizzle 1 teaspoon of dressing on top. Serve warm.

Notes

The honey lemon vinaigrette makes enough for 4 to 5 salads. Simply prep the number of salads you want for the week by multiplying the salad recipe.