This refreshing honey sweet potato summer salad is a colorful treat! It combines roasted sweet potatoes, crunchy veggies, and a touch of honey for a delightful sweetness.
I love bringing this salad to picnics; it’s simple to make and people always ask for the recipe! Perfect as a side dish or a light meal on a hot day. 🌞
Key Ingredients & Substitutions
Sweet Potatoes: These provide a naturally sweet flavor and creamy texture. If you can’t find sweet potatoes, try using butternut squash or regular potatoes, though they may alter the taste.
Arugula: I love using arugula for its peppery kick. If you prefer something milder, mixed greens or spinach work nicely as substitutes.
Feta Cheese: Feta adds a lovely creaminess. If you’re vegan, look for plant-based feta or use avocado for creaminess without dairy.
Pine Nuts and Pumpkin Seeds: Both add a nice crunch. If you’re watching your budget, sunflower seeds or chopped walnuts can replace them without losing much texture.
Honey: This sweetener is key to balancing flavors. Maple syrup can replace honey if you need a vegan option.
What’s the Best Way to Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is a simple but important step that really enhances their flavor. Here’s how to do it right:
- Preheat your oven to 400°F (200°C) to get it nice and hot.
- Cut the sweet potatoes into uniform pieces. This helps them cook evenly.
- Toss them with olive oil, salt, and black pepper until fully coated.
- Spread them out on a baking sheet in a single layer. Crowding them can lead to steaming instead of roasting.
- Stir halfway through cooking time to ensure they roast evenly.
- They’re ready when they are tender and slightly caramelized—about 25-30 minutes.
This method brings out their sweetness beautifully and makes for a delicious addition to your salad! Enjoy!
How to Make Honey Sweet Potato Summer Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh arugula or mixed greens
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts
- 1/4 cup pumpkin seeds
For the Dressing:
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Optional Toppings:
- Freshly chopped herbs (e.g., basil or mint)
How Much Time Will You Need?
This refreshing salad will take about 35-40 minutes to prepare. You’ll spend about 10 minutes prepping the ingredients and 25-30 minutes roasting the sweet potatoes. After that, it’s just a quick assembly, and you’re ready to enjoy!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, salt, and black pepper until everything is well coated. Spread the sweet potatoes out on a baking sheet in a single layer, making sure they’re not crowded. Roast them in the oven for about 25-30 minutes, stirring halfway through to ensure they cook evenly. You want them to be tender and slightly caramelized.
2. Make the Dressing:
While the sweet potatoes are roasting, you can prepare the dressing. In a small bowl, whisk together the honey and apple cider vinegar until they’re well combined. Set the dressing aside for later.
3. Assemble the Salad:
Once the sweet potatoes are roasted and have cooled slightly, grab a large salad bowl. Add the arugula (or mixed greens), roasted sweet potatoes, blueberries, crumbled feta cheese, pine nuts, and pumpkin seeds to the bowl. Drizzle the honey dressing over the top and gently toss everything together so that all the ingredients are mixed well.
4. Serve and Enjoy:
It’s time to serve your delicious salad! If you’d like, sprinkle some freshly chopped herbs on top for an extra burst of flavor. Enjoy your Honey Sweet Potato Summer Salad right away for a tasty and healthy treat!
Can I Use Different Nuts in This Salad?
Absolutely! If you don’t have pine nuts or pumpkin seeds on hand, feel free to use walnuts, almonds, or sunflower seeds instead. Just make sure to toast them lightly before adding for extra flavor!
Can I Make This Salad in Advance?
You can prep the ingredients ahead of time, but it’s best to combine them just before serving to keep the greens fresh. Store the roasted sweet potatoes and dressing separately in the refrigerator for up to 3 days. When you’re ready to eat, toss everything together!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the arugula may start to wilt after a day, so it’s best enjoyed fresh. If you have extra dressing, keep it separate to drizzle on when ready to serve!
Can I Substitute the Honey in the Dressing?
Yes! If you prefer a different sweetener, you can use maple syrup or agave nectar as a substitute for honey in the dressing. Just keep the ratio the same and adjust to taste if needed!
