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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.
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Cook Time 20 minutes

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.