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Honey Sweet Potato Summer Salad

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Side Prep: 15 mins Cook: 30 mins Total: 45 mins Serves 1

Ingredients (for 1 serving)

1.0 piece Small Sweet Potato
1.0 tsp Olive Oil
0.5 tsp Dried Thyme Leaves
0.25 tsp Salt &Amp; Pepper, Each
0.25 cup Blueberries
2.0 piece Handfuls Arugula
0.5 oz Crumbled Goat Cheese
1.0 tbsp Pepitas
1.0 tbsp Pine Nuts
1.0 tsp Honey Lemon Vinaigrette
1.0 tbsp Honey
1.0 tbsp Lemon Juice
0.25 piece Up Cup Olive Oil
1.0 tsp Dijon Mustard

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

441.0

Calories

13.8g

Protein

52.3g

Carbs

22.6g

Fat

7.6g

Fiber

23.4g

Sugar

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

Preheat the oven to 425 degrees. Toss together the sweet potatoes, olive oil, dried thyme leaves, salt, and pepper in a small bowl.

Line a sheet pan with a baking mat or parchment paper. Spread out the sweet potatoes evenly on the pan.

Roast in the oven for 30 minutes.

While the potatoes are roasting, make the dressing. Add the honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves to a small, pint-sized mason jar or air-tight container. Seal it and shake.

When the potatoes are done, add the arugula, blueberries, goat cheese, pine nuts, and pepitas in a shallow bowl. Sprinkle in the sweet potato and drizzle 1 teaspoon of dressing on top. Serve warm.

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