Introduction

Oh my goodness, friends. There are some recipes that just scream ‘summer’ to me, and this Easy Honey Sweet Potato Summer Salad is one of them! Remember those long, lazy afternoons, maybe after a trip to the farmer’s market or a backyard barbecue? This salad fits right into those perfect moments. It’s light, fresh, and bursting with happy flavors. It’s the kind of dish that looks fancy but is truly ridiculously simple to pull together, making it perfect for a weeknight dinner or impressing guests without breaking a sweat. Trust me, once you try the sweet and savory combination in this bowl, you’ll be making it on repeat all season long!

Why You’ll Love This Recipe

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

Gathering your ingredients is the first step to creating this little bowl of sunshine! Here’s what you’ll need:

Sweet Potato: Just one small one! We’re roasting it up to bring out its natural sweetness. It adds lovely color and heartiness.
Olive Oil: You’ll need a couple of measurements here – a teaspoon for roasting the sweet potato and a generous 1/4 cup for our homemade dressing.
Dried Thyme Leaves: A little sprinkle of this earthy herb pairs beautifully with the sweet potato.
Salt & Pepper: The trusty dynamic duo for seasoning everything just right.
Arugula: Two handfuls of peppery arugula form the perfect base for our salad. Its slight bite balances the sweetness.
Blueberries: A burst of juicy freshness! They add sweetness and a pop of gorgeous color.
Pepitas & Pine Nuts: Hello, crunch! These toasted nuts and seeds add fantastic texture and nutty flavor.
Goat Cheese: Creamy, tangy goat cheese crumbles are just divine here. They melt slightly into the warm sweet potato and dressing.
Dijon Mustard: Just a teaspoon for our dressing! It helps emulsify and adds a bit of zesty tang.
Honey: Liquid gold! 1 tablespoon goes into the dressing, adding that perfect touch of sweetness.
Lemon Juice: Freshly squeezed is always best! The acidity brightens up the whole dish.

How to Make It

Ready? Let’s get this delicious salad put together. It’s simpler than you think!

Prep the Sweet Potato: First things first, preheat your oven to around 400°F (200°C). Peel your sweet potato and cut it into bite-sized cubes, about 1/2 inch or so. You want them small enough to be tender quickly but not so tiny they burn.
Roast the Sweet Potato: Toss the sweet potato cubes on a baking sheet with the 1 tsp of olive oil, the dried thyme, and a pinch of salt and pepper. Spread them out in a single layer so they roast nicely instead of steaming. Pop them in the oven for about 15-20 minutes, or until they’re tender and slightly caramelized around the edges. I like mine a little bit crispy!
Toast the Nuts (Optional but Recommended!): While the sweet potatoes are roasting, quickly toast your pepitas and pine nuts. You can do this in a dry skillet over medium heat for just a few minutes, watching them constantly and shaking the pan, until they’re fragrant and lightly golden. They can burn fast, so keep an eye on them!
Make the Dressing: In a small bowl or jar, whisk together the 1/4 cup olive oil, Dijon mustard, 1 tbsp honey, lemon juice, and the remaining salt and pepper. Whisk vigorously until it looks creamy and combined. Give it a taste and adjust seasoning if needed – maybe a little more salt or a squeeze more lemon?
Assemble the Salad: In a large bowl, gently toss the arugula. Once the roasted sweet potatoes are ready (they can be warm or cooled slightly), add them to the bowl with the arugula. Add the blueberries, toasted pepitas, and pine nuts.
Add the Goat Cheese: Crumble the goat cheese generously over the top of the salad.
Dress and Serve: Pour your delicious homemade dressing over the salad just before serving. Gently toss everything together to coat evenly.

Substitutions & Additions

This salad is super flexible! Feel free to mix things up based on what you have or what you’re craving:

Greens: Not an arugula fan? Try baby spinach, mixed greens, or even chopped romaine for more crunch.
Cheese: Crumbled feta, a soft blue cheese, or even shaved Parmesan would be lovely instead of goat cheese.
Nuts/Seeds: Walnuts, pecans, sunflower seeds, or almonds would all work beautifully in place of pepitas and pine nuts.
Fruit: Swap blueberries for sliced strawberries, raspberries, or even some dried cranberries or chopped apple in the fall.
Add Protein: Grill some chicken or shrimp, add canned chickpeas, or toss in some cooked quinoa to make it a more substantial meal.
Veggies: Roasted red onion or bell peppers would be a nice addition to the roasted sweet potatoes.

Tips for Success

Roast Properly: Don’t overcrowd your baking sheet when roasting the sweet potatoes. Giving them space helps them brown and get those yummy crispy edges.
Taste the Dressing: Always taste your dressing before pouring it over the salad! Adjust the balance of sweet, tangy, and salty until it’s just right for you.
Don’t Dress Too Early: Dress the salad right before you’re ready to eat it. This keeps the greens from getting soggy and ensures everything stays fresh and vibrant.
Prep Ahead: You can roast the sweet potatoes, toast the nuts, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Then, just assemble and dress when you’re ready to serve!

How to Store It

If you have leftovers (which is a big “if”!), the best way to store this salad is to keep the dressed portion separate from the undressed components. Any salad that has been dressed will get soggy quickly, so it’s best eaten right away.

Store leftover roasted sweet potatoes, toasted nuts, and the dressing in separate airtight containers in the refrigerator for up to 3-4 days. Keep the fresh arugula and blueberries separate as well. When you want another serving, simply toss everything together fresh!

FAQs

Got questions? I’ve got answers!

Can I make this salad ahead of time?

Absolutely! You can prep most of the components (roast sweet potato, toast nuts, make dressing) a day or two in advance. Just store them separately and assemble right before serving for the freshest salad.

What if I don’t like goat cheese?

No problem! See the “Substitutions & Additions” section for other cheese options like feta, blue cheese, or even shaved Parmesan.

Can I use canned sweet potato?

While fresh roasted sweet potato will give you the best flavor and texture, you could technically use canned and drained sweet potato cubes. You’d skip the roasting step, but they might be softer and less sweet.

Is this salad good for meal prep?

Yes, with smart storage! Keep all the wet and dry components separate as mentioned in the storage section. Pack the dressing in a small container to add just before eating. This prevents sogginess and keeps everything fresh for packed lunches.

Easy Honey Sweet Potato Summer Salad

This Easy Honey Sweet Potato Summer Salad is a light, fresh dish bursting with happy flavors. It looks fancy but is simple to pull together, making it perfect for a weeknight or impressing guests. Features sweet roasted sweet potatoes, peppery arugula, juicy blueberries, crunchy nuts, and creamy goat cheese, all tossed in a simple honey-Dijon dressing.

Print Recipe Pin Recipe

Cook Time 20

Equipment

Oven
Baking Sheet
Dry skillet Optional, for toasting nuts
Small bowl or jar For dressing
Large bowl For assembling salad

Ingredients

Salad Ingredients

1 small Sweet Potato
1 teaspoon Olive Oil for roasting sweet potato
Dried Thyme Leaves
Salt
Pepper
Arugula about two handfuls
Blueberries
Pepitas
Pine Nuts
Goat Cheese

Dressing Ingredients

0.25 cup Olive Oil for dressing
1 teaspoon Dijon Mustard
1 tablespoon Honey
Lemon Juice freshly squeezed

Instructions

Prep the Sweet Potato: Preheat your oven to around 400°F (200°C). Peel your sweet potato and cut it into bite-sized cubes, about 1/2 inch or so. You want them small enough to be tender quickly but not so tiny they burn.
Roast the Sweet Potato: Toss the sweet potato cubes on a baking sheet with the 1 tsp of olive oil, the dried thyme, and a pinch of salt and pepper. Spread them out in a single layer so they roast nicely instead of steaming. Pop them in the oven for about 15-20 minutes, or until they're tender and slightly caramelized around the edges.
Toast the Nuts (Optional but Recommended!): While the sweet potatoes are roasting, quickly toast your pepitas and pine nuts. You can do this in a dry skillet over medium heat for just a few minutes, watching them constantly and shaking the pan, until they're fragrant and lightly golden. They can burn fast, so keep an eye on them!
Make the Dressing: In a small bowl or jar, whisk together the 1/4 cup olive oil, Dijon mustard, 1 tbsp honey, lemon juice, and the remaining salt and pepper. Whisk vigorously until it looks creamy and combined. Give it a taste and adjust seasoning if needed – maybe a little more salt or a squeeze more lemon?
Assemble the Salad: In a large bowl, gently toss the arugula. Once the roasted sweet potatoes are ready (they can be warm or cooled slightly), add them to the bowl with the arugula. Add the blueberries, toasted pepitas, and pine nuts.
Add the Goat Cheese: Crumble the goat cheese generously over the top of the salad.
Dress and Serve: Pour your delicious homemade dressing over the salad just before serving. Gently toss everything together to coat evenly.

Notes

Don't overcrowd your baking sheet when roasting sweet potatoes to help them brown. Always taste your dressing before pouring and adjust seasoning. Dress the salad right before serving to prevent soggy greens. Roasted sweet potatoes, toasted nuts, and dressing can be prepped a day or two in advance and stored separately.