This vibrant summer salad features sweet potatoes tossed with honey, fresh veggies, and a zesty dressing. It’s light, refreshing, and perfect for warm days!
Honestly, what’s better than a salad that tastes like dessert? I love serving it chilled and watch everyone dig in. It’s healthy, colorful, and makes me feel like a kitchen superstar! 🌞
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! Choose medium-sized, bright orange sweet potatoes for the best flavor. If you can’t find them, regular potatoes or butternut squash can work as a substitute, but the sweetness will change slightly.
Blueberries: Fresh blueberries add a nice burst of sweetness! If they’re out of season, feel free to swap in strawberries, raspberries, or even chopped apples to keep it fruity and refreshing.
Arugula or Mixed Greens: I love arugula for its peppery taste. However, if you prefer a milder flavor, spinach, kale, or even romaine can be used instead. Just choose greens you enjoy!
Pine Nuts and Pumpkin Seeds: Both add crunch. If you’re allergic to nuts, try sunflower seeds instead. They’re a great alternative and will give a nice texture.
Feta Cheese: This adds creaminess and a tangy flavor to the salad. You can switch to goat cheese or even a vegan feta if you want a dairy-free option.
How Do I Perfectly Roast Sweet Potatoes?
Roasting sweet potatoes can elevate their sweetness and texture, but there are some key points to keep in mind. Here’s how to roast them for the best results:
- Start by preheating your oven to 400°F (200°C) for even roasting.
- Cut sweet potatoes into even-sized pieces to ensure they cook uniformly.
- Toss them in olive oil, salt, and pepper. This seasoning enhances their natural sweetness.
- Spread them in a single layer on the baking sheet. This prevents steaming and helps with caramelization.
- Check for doneness after 20 minutes, but they may need longer depending on your oven. Look for a golden color and a tender texture.
Let them cool slightly before adding them to your salad. This prevents wilting the greens!
Honey Sweet Potato Summer Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium sweet potatoes, peeled and diced
- 1 ½ cups fresh blueberries
- 4 cups arugula or mixed greens
- ¼ cup pine nuts
- ¼ cup pumpkin seeds (pepitas)
- ½ cup crumbled feta cheese
- 2 tablespoons olive oil (for roasting sweet potatoes)
- Salt and pepper to taste
For the Honey Dressing:
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This vibrant salad takes about 15 minutes of prep time and around 25-30 minutes to cook the sweet potatoes. If you prefer it chilled, allow an extra 20-30 minutes for refrigeration. Altogether, you’ll invest about 1 hour to make this delightful dish!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper until all the pieces are evenly coated. Spread the sweet potatoes out in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes until they’re tender and slightly caramelized. When done, take them out and let them cool for a few minutes.
2. Toast the Nuts and Seeds:
While the sweet potatoes are cooling, grab a small dry skillet and place it over medium heat. Add the pine nuts and pumpkin seeds to the skillet. Toast them for about 3-5 minutes, stirring frequently to prevent burning. Once they’re lightly browned and fragrant, remove them from the heat and let them cool.
3. Make the Honey Dressing:
In a small bowl, whisk together the olive oil, honey, apple cider vinegar (or lemon juice), Dijon mustard, and a sprinkle of salt and pepper. Keep whisking until all the ingredients are nicely blended and emulsified.
4. Assemble the Salad:
In a large salad bowl, combine the roasted sweet potatoes, fresh blueberries, arugula, toasted pine nuts, pumpkin seeds, and crumbled feta cheese. Give everything a gentle toss to mix the ingredients together without breaking the sweet potatoes.
5. Dress and Serve:
Drizzle the honey dressing over the salad and toss again for even coverage. You can serve immediately, or if you prefer a cooler salad, pop it in the fridge for about 20-30 minutes before serving.
Enjoy Your Refreshing Salad!
This honey-sweetened sweet potato salad is the perfect blend of sweet and tangy flavors with delightful crunch from the seeds and creamy feta. It’s light, nutritious, and ideal for summer gatherings or a refreshing weeknight dinner. Enjoy!
FAQ for Honey Sweet Potato Summer Salad
Can I Use Canned Sweet Potatoes Instead of Fresh?
While fresh sweet potatoes offer the best texture and flavor, you can use canned sweet potatoes in a pinch. Just make sure to drain them well and reduce the roasting time since they are already cooked.
What Can I Substitute for Feta Cheese?
If you’re looking for a dairy-free option or simply prefer not to use feta, try crumbled goat cheese, sliced avocado, or even a vegan cheese alternative. Each will add creaminess to the salad!
How Long Will Leftovers Keep in the Fridge?
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the greens may wilt, so you might want to add fresh arugula just before serving.
Can I Prepare This Salad Ahead of Time?
Yes! You can roast the sweet potatoes and prepare the dressing ahead of time. Just combine everything right before serving to keep the greens fresh and crisp. For even better flavors, allow the salad to chill for a bit before serving!
