This colorful Honey Sweet Potato Summer Salad is full of tasty flavors and good-for-you ingredients! It features roasted sweet potatoes, fresh greens, and a drizzle of honey dressing.
It’s a perfect dish for warm days when you want something light but filling. I love pairing it with grilled chicken or just enjoying it on its own—it never fails to brighten up my table!
Key Ingredients & Substitutions
Sweet Potatoes: They give the salad a sweet, creamy texture. If you’re looking for alternatives, butternut squash or even regular potatoes work well too. Just remember, they may require different cooking times!
Olive Oil: This oil adds richness to the roasted sweet potatoes. Avocado oil is a great substitute if you want a high smoke point or for a neutral flavor.
Arugula: It brings a peppery note to the salad. If you don’t have arugula, spinach or mixed greens make good replacements, offering a milder taste.
Blueberries: They add a burst of sweet acidity. If they’re out of season, try using strawberries or even dried cranberries for a different twist.
Feta Cheese: It gives a salty element. For a dairy-free option, consider using vegan feta or avocado for creaminess instead.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is simple, but a few tips can help them turn out perfectly golden and tender:
- Cut the sweet potatoes into similar-sized pieces for even cooking.
- Spread them on the baking sheet in a single layer, as crowding can lead to steaming rather than roasting.
- Don’t rush the roasting; letting them cook long enough to caramelize adds amazing flavor!
- Give them a quick stir halfway through to ensure they roast evenly.
Honey Sweet Potato Summer Salad
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 cups fresh arugula
- 1 cup fresh blueberries
- 1/4 cup pine nuts
- 1/4 cup pumpkin seeds (pepitas)
- 1/3 cup crumbled feta cheese
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
How Much Time Will You Need?
This delicious Honey Sweet Potato Summer Salad takes about 10 minutes to prepare and around 25-30 minutes to cook. In no time, you’ll have a colorful and nutritious salad ready to enjoy, perfect for summer gatherings or a refreshing lunch!
Step-by-Step Instructions:
1. Prepare the Oven and Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). While the oven heats up, peel and dice the sweet potatoes into even-sized cubes. This helps them cook uniformly. In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper until well coated.
2. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes evenly on a baking sheet in a single layer. Roast them in the hot oven for about 20-25 minutes. Remember to stir them halfway through cooking to ensure they become tender and caramelize nicely.
3. Toast the Nuts and Seeds:
While your sweet potatoes are baking, take a dry skillet and place it over medium heat. Add the pine nuts and pumpkin seeds, toasting them for about 3-5 minutes. Keep an eye on them, stirring occasionally until they smell fragrant and are lightly browned. Once done, remove them from the heat and set aside.
4. Make the Dressing:
In a small bowl, combine the honey, balsamic vinegar, and Dijon mustard. Whisk together until you have a smooth dressing. Taste it and adjust the sweetness or tanginess to your liking!
5. Assemble the Salad:
In a large salad bowl, combine the fresh arugula, roasted sweet potatoes (let them cool slightly), blueberries, toasted pine nuts, pumpkin seeds, and crumbled feta cheese. Gently toss everything together to mix the flavors.
6. Dress and Serve:
Finally, drizzle the honey-balsamic dressing over the salad and toss once more to ensure everything is coated. Serve immediately to enjoy the vibrant flavors and textures of this delightful summer salad!
Can I Use Other Types of Greens?
Absolutely! If you don’t have arugula or prefer something else, you can use spinach, kale, or mixed salad greens instead. Each will provide a slightly different flavor and texture!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed fresh, but if you need to store it, keep the dressing separate until you’re ready to serve to prevent wilting the greens.
Can I Make This Salad Vegan?
Yes, you can easily make this salad vegan! Simply omit the feta cheese or substitute it with a vegan cheese alternative. You can also enhance the salad with additional nuts or seeds for extra protein.
What Can I Add for Extra Protein?
If you want to boost the protein content, consider adding grilled chicken, chickpeas, or quinoa to the salad. These additions will make it more filling and satisfying!
