This Honey Sweet Potato Summer Salad is a colorful and tasty dish! It features roasted sweet potatoes mixed with fresh herbs and a drizzle of honey for a touch of sweetness.
This salad is great for sunny days and BBQs. I love how simple it is to make—just roast, mix, and enjoy! Perfect for a light lunch or as a side that everyone will love.
Key Ingredients & Substitutions
Sweet Potatoes: These add a sweet, earthy flavor. If you don’t have sweet potatoes, butternut squash or regular potatoes work as good substitutes, though the flavor will be different.
Olive Oil: I love using extra virgin olive oil for its rich taste. You can substitute it with avocado oil or even melted coconut oil if you’re looking for a different flavor profile.
Fresh Herbs: Thyme is my favorite, but feel free to mix it up! Rosemary or parsley can add a new twist. Dried herbs can work, but fresh ones give a better flavor.
Arugula: This salad has a nice peppery flavor thanks to arugula. If you prefer a milder taste, spinach or mixed greens are great options too.
Goat Cheese: I love the creaminess of goat cheese, but feta or even a dairy-free cheese can work as substitutes if you’re lactose intolerant.
How Do I Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes brings out their natural sweetness. Here’s how to ensure they cook just right:
- Preheat your oven to 425°F (220°C). This high temperature helps them caramelize.
- Cut them into even pieces to cook uniformly. Aim for about 1-inch cubes.
- Coat them in olive oil and season generously with salt and pepper.
- Spread them out on the baking sheet, so they aren’t overcrowded. This prevents steaming.
- Roast for 20-25 minutes, flipping halfway through for even browning.
Letting them cool slightly after roasting enhances their texture, making them perfect for your salad!
How to Make Honey Sweet Potato Summer Salad With Fresh Herbs
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh thyme leaves (or mixed fresh herbs like rosemary and parsley)
- 4 cups fresh arugula (or mixed greens)
- 1 cup fresh blueberries
- 1/4 cup pine nuts
- 1/4 cup pepitas (pumpkin seeds)
- 1/3 cup crumbled goat cheese or feta cheese
- 1 tablespoon honey
Time Needed
This delightful salad takes about 10 minutes to prepare and 25 minutes to cook the sweet potatoes, for a total time of around 35 minutes. It’s quick, easy, and perfect for those warm summer days!
Step-by-Step Instructions:
1. Prepping the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). While the oven is warming up, peel and dice the sweet potatoes into bite-sized pieces. In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, freshly ground black pepper, and fresh thyme leaves until they are all coated well.
2. Roasting Sweet Potatoes:
Next, spread the sweet potatoes out on a lined baking sheet in a single layer. Roasting them at this high temperature for about 20-25 minutes will give them a lovely golden color and delicious flavor. Make sure to turn them halfway through cooking for even roasting. Once they are tender and lightly browned, take them out of the oven and let them cool slightly.
3. Toasting Nuts and Seeds:
While the sweet potatoes are roasting, grab a dry skillet and place it over medium heat. Add the pine nuts and pepitas to the skillet, toasting them for about 3-5 minutes. Keep an eye on them to prevent burning; they should be fragrant and golden when done. Remove them from heat and let them cool as well.
4. Mixing It All Together:
Once everything has cooled, it’s time for the fun part! In a large salad bowl, combine the fresh arugula, roasted sweet potatoes, blueberries, toasted pine nuts, and pepitas. Sprinkle the crumbled goat cheese or feta cheese on top for that creamy goodness.
5. Dressing the Salad:
Drizzle the remaining tablespoon of olive oil and the honey over your salad ingredients. Gently toss everything together until well combined. Taste your salad and feel free to adjust with more salt or pepper if needed.
6. Serve and Enjoy:
Your Honey Sweet Potato Summer Salad is ready to be enjoyed! Serve it immediately for a delightful fresh dish or chill it in the fridge for a refreshing treat later on. It’s perfect for picnics, barbecues, or just a light meal at home!
Enjoy this fresh, sweet, and savory salad that brilliantly combines the natural sweetness of roasted sweet potatoes and honey with the brightness of fresh blueberries, herbs, and crunchy seeds!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Greens Instead of Arugula?
Absolutely! While arugula adds a peppery kick, you can substitute it with mixed greens, spinach, or kale for a milder flavor. Each will offer a slightly different texture and taste, but they all work well in this salad!
How Can I Store Leftover Salad?
If you have leftovers, store the salad in an airtight container in the fridge. It’s best eaten within 1-2 days. However, if you add the dressing, it’s best to consume it right away to avoid soggy greens. You can keep the dressing separate until you’re ready to enjoy the salad.
Is It Possible to Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the goat cheese or feta, or use a plant-based cheese alternative. You can also replace honey with maple syrup or agave for a vegan-friendly sweetener.
What Other Ingredients Can I Add to This Salad?
This salad is quite versatile! You can add sliced avocado for creaminess, nuts like almonds or walnuts for more crunch, or even other fruits like strawberries or blackberries for extra sweetness and color. Feel free to get creative!
