Honey sweet potato summer salad

Honey sweet potato summer salad Just the name makes my mouth water—and trust me, it tastes even better. If you’ve never tossed sweet potatoes into a summer salad, get ready to fall in love.

Hi friends! Whether you’re a regular around here or just stumbled in looking for a fresh, healthy summer lunch idea, welcome. I’ve been on a mission lately to eat more veggies that actually fill me up—no boring salads allowed. And this honey sweet potato summer salad recipe totally hits the spot. It’s vegetarian, packed with flavor, and honestly? Beautiful enough to bring to a picnic or BBQ.

You’ll get honey-roasted sweet potatoes, peppery arugula, juicy blueberries, creamy goat cheese, and crunchy pepitas and pine nuts—all tied together with a tangy honey lemon vinaigrette. Sounds fancy, but it’s super easy to throw together.

I love how it’s sweet, savory, creamy, crunchy—all in one bowl. Perfect for meal prep, quick lunches, or impressing your friends (without breaking a sweat). Let’s get roasting!

Honey Sweet Potato Summer Salad

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• Author: Jake
• Total Time: 45 mins
• Yield: 1 serving
• Diet: Vegetarian

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Description

This sweet summer salad is the perfect vegetarian lunch, drizzled with a homemade honey lemon vinaigrette.

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Ingredients

• For the roasted sweet potato:
• 1 small sweet potato, diced into small cubes
• 1 tsp olive oil
• 1/2 tsp dried thyme leaves
• 1/4 tsp salt & pepper, each
• For the salad:
• 1/4 cup blueberries
• 2 handfuls arugula
• 1/2 oz. crumbled goat cheese
• 1 Tbsp pepitas (shelled pumpkin seeds)
• 1 Tbsp pine nuts
• 1 tsp honey lemon vinaigrette
• For the honey lemon vinaigrette:
• 1 Tbsp honey
• 1 Tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp dijon mustard
• 1/2 tsp dried thyme leaves

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Instructions

1. Preheat the oven to 425 degrees.
2. Toss together the sweet potatoes, olive oil, dried thyme leaves, salt, and pepper in a small bowl.
3. Line a sheet pan with a baking mat or parchment paper. Spread out the sweet potatoes evenly on the pan.
4. Roast in the oven for 30 minutes.
5. While the potatoes are roasting, make the dressing. Add the honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves to a small, pint-sized mason jar or air-tight container. Seal it and shake.
6. When the potatoes are done, add the arugula, blueberries, goat cheese, pine nuts, and pepitas in a shallow bowl.
7. Sprinkle in the sweet potato and drizzle 1 teaspoon of dressing on top.
8. Serve warm.

Notes

The honey lemon vinaigrette makes enough for 4 to 5 salads. Simply prep the number of salads you want for the week by multiplying the salad recipe.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: lunch, Salad
• Method: Roasting
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 375

Keywords: arugula, blueberries, dressing, goat cheese, honey, pine nuts, pumpkin seeds, salad dressing, sweet potato

INGREDIENTS

Alright, here’s what you’ll need to make this honey sweet potato summer salad. Nothing fancy, nothing hard to find—just good, simple ingredients that come together like magic.

For the roasted sweet potatoes:

• 2 medium sweet potatoes, peeled and diced into small cubes
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon honey (for drizzling before roasting)

salad:

• 4 cups arugula (or baby spinach if you want a milder bite)
• ½ cup fresh blueberries
• 3 ounces crumbled goat cheese
• 2 tablespoons pepitas (pumpkin seeds)
• 2 tablespoons pine nuts

honey lemon vinaigrette:

• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• Pinch of salt and pepper

Feel free to swap the goat cheese for a dairy-free version if needed—or skip it altogether for a dairy-free salad dressing option. And if you’re feeling adventurous, toss in a few extra nuts or seeds for even more crunch.

TEP-BY-STEP INSTRUCTIONS

Let’s get cooking! This honey sweet potato summer salad recipe is seriously easy—you just roast, shake, toss, and eat. Here’s exactly how to do it:

1 – Preheat and prep the potatoes

Start by preheating your oven to 425°F (220°C).
While it’s heating up, grab your diced sweet potatoes and toss them in a bowl with olive oil, thyme, salt, and pepper. Spread them out on a baking sheet lined with parchment (or foil if you’re like me and always out of parchment). Drizzle the potatoes with honey—this is where that caramelized magic happens.

Pro tip: Make sure the cubes aren’t crowded so they roast instead of steaming.

2 – Roast those sweet potatoes

Pop the tray in the oven and roast for 25–30 minutes, flipping halfway through, until they’re golden, soft inside, and have those little crispy edges. This is where the flavor party starts.

(And hey, if you’ve never roasted sweet potatoes before? You’re about to be obsessed. Bookmark this for every salad from now on.)

3 – Make the honey lemon vinaigrette

While the potatoes are roasting, grab a small mason jar (or bowl) and add:

• honey
• lemon juice
• olive oil
• Dijon mustard
• thyme
• A pinch of salt and pepper

Seal the jar and give it a good shake until it’s creamy and emulsified. If you’re whisking in a bowl, just whisk fast until it looks blended.

Bonus: This homemade vinaigrette recipe keeps in the fridge for up to a week—perfect for salads on repeat.

4 – Assemble the salad

Once your sweet potatoes are roasted, it’s assembly time.

In a large salad bowl or on individual plates, layer:

• A big handful of arugula
• A scoop of roasted sweet potatoes
• A sprinkle of blueberries
• A generous pinch of crumbled goat cheese
• A spoonful of pepitas and pine nuts

Drizzle with the honey lemon vinaigrette and toss gently to combine.

Want it pretty? Hold back a few blueberries, nuts, and cheese to sprinkle on top after tossing.

5 – Serve and enjoy

That’s it! Serve immediately while the sweet potatoes are still a little warm—it’s the perfect contrast with the cool greens and juicy fruit.

Whether you’re making this for lunch, a picnic, or just a random Tuesday, it’s a quick lunch salad that feels a little fancy without any stress.

SERVING & PRESENTATION SUGGESTIONS

Alright, your honey sweet potato summer salad is looking gorgeous—now let’s talk about how to serve it up and make it shine.

• Serve warm or chilled: I personally love it with the sweet potatoes still a little warm—it makes the goat cheese extra creamy when it hits the salad. But if you’re prepping ahead, chill everything and toss right before serving. It’s delicious both ways!
• Perfect for any summer gathering: This salad is a total show-off at summer potlucks, backyard BBQs, or even packed in a lunchbox for work. If you’re taking it on the go, store the dressing separately and drizzle just before eating so the arugula doesn’t wilt.
• Pair it with something refreshing: Want to round out the meal? Serve it alongside a pitcher of something cool and fruity—like one of my favorites from the easy summer drink recipes collection.
• Make it a meal: Need more protein? Add grilled chicken, shrimp, or chickpeas on top for an even heartier vegetarian sweet potato salad. Or crumble in some crispy tofu for a plant-based salad recipe.

Oh—and presentation? I love serving this on a big white platter so all the colors pop. That mix of golden sweet potatoes, deep purple blueberries, bright green arugula… it’s seriously pretty enough for company.

INGREDIENT SPOTLIGHT: WHY SWEET POTATOES ROCK

Let’s take a moment to appreciate the real MVP of this honey sweet potato summer salad: the humble sweet potato. Seriously, these little guys don’t get enough love outside of Thanksgiving—and they deserve way more time in the spotlight.

Sweet potatoes aren’t just tasty—they’re fiber-rich, loaded with antioxidants, and naturally sweet without any added sugar. That caramelized, honey-drizzled goodness? Totally nature’s candy. Plus, they’ve got that satisfying, creamy texture that makes this salad feel hearty and filling, even though it’s vegetarian.

Fun fact: Did you know there are different kinds of sweet potatoes? Yup—orange, purple, and even white sweet potatoes (which have a more mild, nutty flavor). If you’re curious, check out my guide on white sweet potatoes for more ways to cook them.

I love how the roasted sweet potatoes bring warmth to a cold salad. They’re the perfect balance for the peppery arugula, the tangy honey lemon vinaigrette, and the juicy pop of blueberries.

Whether you’re roasting up extra for meal prep or tossing them straight from the oven into your bowl, sweet potatoes are the ingredient that takes this salad from “meh” to “wow, I’m totally making this again.”

FLAVOR COMBOS: WHY THIS WORKS

Here’s the thing about this honey sweet potato summer salad—it’s all about balance. Every bite hits that sweet spot (pun intended) between sweet, savory, creamy, crunchy, and tangy. And honestly? That’s why it keeps showing up on my table all summer long.

You’ve got the honey roasted sweet potatoes bringing warmth and natural sweetness. The arugula adds a peppery bite that cuts through the sweetness so it’s never too much. Then we layer in creamy goat cheese—because let’s be real, goat cheese makes everything feel a little fancy. It melts ever so slightly when it touches those warm potatoes, creating little creamy pockets throughout.

But wait, there’s more: enter juicy blueberries. Yup, blueberries in a salad might sound weird at first, but trust me on this one. That fruity pop? Total game-changer. It lightens up the richness and adds a bright contrast that ties everything together.

And then we top it off with pepitas and pine nuts for crunch. You could easily swap in walnuts, pecans, or almonds here, but I love the subtle nuttiness and texture these bring.

All of it gets pulled together with a tangy honey lemon vinaigrette that’s bright and zippy without overpowering the other flavors.

Need more fruity salad inspo? Check out my peach fruit salad with honey lime dressing or this super fresh strawberry spinach salad.

STORAGE, LEFTOVERS & MEAL PREP TIPS

Here’s some good news: this honey sweet potato summer salad totally holds up for leftovers. In fact, I think the flavors get even better after sitting a bit (hello, marinated goodness).

Meal prep tip: If you’re planning to make this ahead for the week, store the components separately. Keep the arugula, roasted sweet potatoes, blueberries, and goat cheese in individual containers. Same with the honey lemon vinaigrette—bottle that up in a little jar. Then just assemble when you’re ready to eat so the greens stay fresh and crisp.

The roasted sweet potatoes will last up to 4 days in the fridge. I like reheating them for a few seconds in the microwave before adding them to the salad, but they’re also great cold.

And if you’re packing this for lunch, try layering it in a mason jar: dressing first, then sweet potatoes, nuts, blueberries, and arugula on top. When you’re ready to eat, just shake it up!

Need more ideas for easy summer meals? Check out my go-to butternut squash and sweet potato recipes or this refreshing cucumber tomato salad.

OPTIONAL ADD-INS & CUSTOMIZATIONS

The best part about this honey sweet potato summer salad? You can totally make it your own. Here are some fun swaps and add-ins to try, depending on what you’ve got in the fridge (or what you’re craving):

• Swap the greens: Not a fan of arugula’s peppery bite? Go with baby spinach or a spring mix for a milder flavor. Still delicious.
• Switch up the fruit: Out of blueberries? Toss in strawberries, raspberries, or even dried cranberries for a twist. I’ve even tried chopped peaches—so good! (Speaking of, check out my juicy peach fruit salad with honey lime dressing.)
• Change the nuts: No pepitas or pine nuts? Use chopped walnuts, pecans, or slivered almonds for a nuttier crunch.
• Make it dairy-free: Skip the goat cheese or use a dairy-free alternative to keep it a dairy-free salad dressing option.
• Add protein: Want to bulk it up? Try grilled chicken, salmon, or crispy chickpeas for a vegetarian sweet potato salad with a protein punch.

Honestly, this salad’s pretty forgiving—mix, match, and make it yours!

MORE SUMMER SALAD INSPIRATION

If you’re loving this honey sweet potato summer salad, I’ve got even more fresh, flavorful ideas waiting for you! Here are a few reader favorites you might want to try next:

• Craving something fruity and vibrant? Check out my strawberry spinach salad—it’s sweet, tangy, and perfect for summer.
• Need something cool and refreshing? My cucumber tomato salad is a quick, crunchy side that pairs with everything.
• Want more fruit-forward dishes? Don’t miss my peach fruit salad with honey lime dressing—so bright and juicy!
• Looking for more cozy ways to enjoy sweet potatoes? Check out my butternut squash and sweet potato recipes for plenty of tasty inspiration.

And if you’re planning a full summer spread, be sure to browse my easy summer recipes for even more delicious ideas!

FREQUENTLY ASKED QUESTIONS

Got questions about this honey sweet potato summer salad? I’ve got answers!

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