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Honey Sweet Potato Summer Salad

Honey Sweet Potato Summer Salad
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Revitalize your lunch routine with the vibrant Honey Sweet Potato Summer Salad, a delightful dish that perfectly balances flavors and textures. This salad combines roasted sweet potatoes with fresh arugula, juicy blueberries, and crunchy nuts, all drizzled with a homemade honey lemon vinaigrette. Ideal for busy weeknights or family gatherings, this recipe is not only nutritious but also customizable to fit various dietary preferences. Enjoy it as a light lunch or as a colorful side at dinner—either way, it’s sure to brighten your meal.

Ingredients

Scale
  • 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
  • 1/4 cup blueberries
  • 2 handfuls arugula
  • 1 Tbsp pepitas (shelled pumpkin seeds)
  • 1 Tbsp pine nuts
  • 1 Tbsp honey
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp dried thyme leaves

Instructions

  1. Preheat your oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, dried thyme, salt, and pepper in a bowl.
  2. Spread the sweet potatoes on a lined baking sheet and roast for about 30 minutes until tender and caramelized.
  3. While the sweet potatoes roast, prepare the dressing by combining honey, lemon juice, olive oil, dijon mustard, and dried thyme in a jar. Shake well.
  4. In a large bowl, combine arugula, blueberries, roasted sweet potatoes (once cooled slightly), pepitas, and pine nuts. Drizzle with dressing before serving.

Nutrition

Find it online: https://www.weekmealideas.com/honey-sweet-potato-summer-salad/