Description
A delightful summer salad featuring roasted sweet potatoes, arugula, blueberries, goat cheese, and a honey lemon vinaigrette.
Ingredients
Units
Scale
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
- 1/4 tsp pepper
For the salad
- 1/4 cup blueberries
- 2 handfuls arugula
- 1/2 oz. crumbled goat cheese
- 1 Tbsp pepitas (shelled pumpkin seeds)
- 1 Tbsp pine nuts
- 1 tsp honey lemon vinaigrette
For the honey lemon vinaigrette
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 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.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 16g
- Sodium: Approx. 380mg
- Fat: Approx. 34g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 24g
- Trans Fat: 0g
- Carbohydrates: Approx. 32g
- Fiber: Approx. 6g
- Protein: Approx. 10g
- Cholesterol: Approx. 10mg
