Description
This Honey Sweet Potato Summer Salad is a delightful mix of flavors and textures, featuring roasted sweet potatoes, cherry tomatoes, nutty quinoa, and a tangy honey mustard dressing. It’s a perfect option for a light and nutritious meal.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad:
- 2 cups arugula or baby spinach
- 1 cup cherry tomatoes, halved
- ½ cup cooked quinoa (optional)
- ¼ cup crumbled goat cheese or feta
- ¼ cup chopped pecans or walnuts
- 2 tablespoons chopped fresh parsley
Dressing:
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast sweet potatoes: Toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- Prepare salad: Combine arugula, cherry tomatoes, quinoa, goat cheese, nuts, and parsley in a bowl.
- Make dressing: Whisk honey, mustard, vinegar, olive oil, salt, and pepper in a small bowl.
- Assemble: Add roasted sweet potatoes to the salad, drizzle with dressing, toss gently, and serve.
Notes
- You can substitute quinoa with cooked farro or omit it entirely for a lighter salad.
- For a vegan version, use maple syrup instead of honey and omit the cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 8mg
