Sweet Potato Honey Salad (Print Version)
# Ingredients:
→ Baked Sweet Potato
01 -
1/4 tsp ground pepper
02 -
1 small sweet potato, chopped into tiny cubes
03 -
1/4 tsp fine salt
04 -
1 tsp olive oil
05 -
1/2 tsp leaves of dried thyme
→ Leafy Mix
06 -
1/4 cup juicy blueberries
07 -
1 Tbsp shelled pumpkin seeds (pepitas)
08 -
2 handfuls of fresh arugula
09 -
1 Tbsp smooth pine nuts
10 -
1/2 oz of creamy goat cheese crumbles
11 -
1 tsp honey-vinaigrette blend
→ Honey-Lemon Blend
12 -
1/4 cup pure olive oil
13 -
1 Tbsp tangy lemon juice
14 -
1 Tbsp sweet honey
15 -
1 tsp mustard with dijon flavor
16 -
1/2 tsp dried thyme bits
# Instructions:
01 -
Heat up your oven to 425°F. In a small dish, toss the sweet potato cubes together with olive oil, dried thyme, salt, and pepper.
02 -
Put a baking mat or parchment sheet on a pan. Spread the potato cubes out evenly and bake them for half an hour.
03 -
While the oven's doing its thing, stir together honey, lemon juice, olive oil, mustard, and thyme inside a container with a secure lid. Give it a good shake until blended.
04 -
Lay the arugula into a wide bowl. Toss in the blueberries, pine nuts, crumbled goat cheese, and pepitas. Place the roasted sweet potato on top, then drizzle over a spoonful of vinaigrette. Enjoy right away while warm.