Description
A deliciously warm and fresh salad featuring roasted sweet potatoes, peppery arugula, goat cheese, blueberries, and crunchy toasted nuts, finished with a zesty honey lemon vinaigrette. Quick to make, full of flavor, and perfect for meal prep or entertaining.
Ingredients
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1 small sweet potato, diced
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1 tsp olive oil
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½ tsp dried thyme
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¼ tsp salt
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¼ tsp black pepper
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2 handfuls arugula
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¼ cup blueberries
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½ oz goat cheese, crumbled
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1 Tbsp pepitas
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1 Tbsp pine nuts
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1 tsp honey lemon vinaigrette
Honey Lemon Vinaigrette (makes 4–5 servings):
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1 Tbsp honey
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1 Tbsp lemon juice
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¼ cup olive oil
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1 tsp Dijon mustard
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½ tsp dried thyme
Instructions
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Preheat oven to 425°F (220°C).
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Toss sweet potato cubes with olive oil, thyme, salt, and pepper.
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Roast on a lined sheet for 30 minutes until tender and crisp.
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Toast pepitas and pine nuts in a dry skillet until golden.
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Combine vinaigrette ingredients in a jar and shake to emulsify.
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Assemble salad: Layer arugula, blueberries, cheese, nuts, and sweet potatoes.
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Drizzle with vinaigrette and serve immediately.
Notes
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To keep the salad fresh for meal prep, store all components separately.
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Baby arugula can be used for a milder flavor.
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Swap goat cheese with feta or a vegan alternative as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad, Lunch, Dinner
- Method: Roasting, Assembling
- Cuisine: Mediterranean-Inspired