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Ingredients
Scale
- 1 small sweet potato, diced into small cubes
- 1 tsp olive oil
- 1/2 tsp dried thyme leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup blueberries
- 2 handfuls arugula
- 1/2 oz. crumbled goat cheese
- 1 Tbsp pepitas (shelled pumpkin seeds)
- 1 Tbsp pine nuts
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme leaves
Instructions
- Preheat the oven to 425°F (220°C).
- Toss diced sweet potatoes with olive oil, dried thyme, salt, and pepper in a bowl.
- Spread the sweet potatoes on a lined baking sheet and roast for 30 minutes until tender.
- Prepare the honey lemon vinaigrette by shaking honey, lemon juice, olive oil, Dijon mustard, and dried thyme in a jar.
- Assemble the salad by layering arugula, roasted sweet potatoes, blueberries, goat cheese, pepitas, and pine nuts.
- Drizzle with vinaigrette and serve warm.
Notes
Ensure sweet potatoes are cut into even cubes for uniform roasting.
Let the salad sit for a few minutes after assembling to enhance flavors.
Adjust the vinaigrette sweetness according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg