Honey Sweet Potato Summer Salad (Print Version)
# Ingredients:
→ Roasted Sweet Potato
01 -
1 small sweet potato, diced into small cubes
02 -
1 tsp olive oil
03 -
1/2 tsp dried thyme leaves
04 -
1/4 tsp salt
05 -
1/4 tsp pepper
→ Salad
06 -
1/4 cup blueberries
07 -
2 handfuls arugula
08 -
1/2 oz crumbled goat cheese
09 -
1 Tbsp pepitas (shelled pumpkin seeds)
10 -
1 Tbsp pine nuts
11 -
1 tsp honey lemon vinaigrette
→ Honey Lemon Vinaigrette
12 -
1 Tbsp honey
13 -
1 Tbsp lemon juice
14 -
1/4 cup olive oil
15 -
1 tsp dijon mustard
16 -
1/2 tsp dried thyme leaves
# Instructions:
01 -
Preheat the oven to 425 degrees. Toss the diced sweet potatoes with olive oil, dried thyme leaves, salt, and pepper in a small bowl.
02 -
Line a sheet pan with a baking mat or parchment paper. Spread the sweet potatoes evenly on the pan and roast for 30 minutes.
03 -
While the sweet potatoes are roasting, mix honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves in a small mason jar or air-tight container. Shake to combine.
04 -
In a shallow bowl, combine arugula, blueberries, goat cheese, pine nuts, and pepitas. Add the roasted sweet potato on top and drizzle 1 teaspoon of vinaigrette over the mixture. Serve warm.