Ingredients
Scale
- 1 small sweet potato (diced)
- 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 Tbsp pepitas (pumpkin seeds)
- 1 Tbsp pine nuts
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potato with olive oil, salt, pepper, and thyme.
- Spread sweet potatoes on a parchment-lined baking sheet and roast for 30 minutes until tender and slightly crispy.
- While the potatoes roast, combine honey, lemon juice, olive oil, Dijon mustard, and thyme in a jar. Shake well to mix.
- In a bowl, mix arugula, blueberries, pepitas, and pine nuts. Add roasted sweet potatoes on top and drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg