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Sweet potatoes are the cornerstone of this salad, and for good reason. These vibrant tubers are a treasure trove of nutrients, providing an excellent source of vitamin A (in the form of beta-carotene), vitamin C, and various B vitamins. Not only are they rich in vitamins and minerals, but sweet potatoes are also packed with antioxidants, which play a crucial role in reducing oxidative stress in the body. The high fiber content in sweet potatoes aids digestion and helps keep you feeling full, making them a great addition to any meal.

Honey Sweet Potato Summer Salad Recipe | Kiersten Hickman

Brighten up your summer meals with this delicious Honey Sweet Potato Summer Salad! Packed with roasted sweet potatoes, mixed greens, cherry tomatoes, and a delightful honey vinaigrette, this salad is as nutritious as it is tasty. Topped with crumbled feta, toasted nuts, and dried cranberries, it offers a perfect balance of flavors and textures. Ideal for a light lunch or a refreshing side dish at your next BBQ. Simple to make and full of vibrant ingredients!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

3 cups mixed salad greens (such as arugula, spinach, and kale)

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup crumbled feta cheese

1/4 cup pecans or walnuts, toasted

1/4 cup dried cranberries

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon apple cider vinegar

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of olive oil, and season with salt and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until fork-tender and slightly caramelized. Allow to cool.

    Toast the Nuts: While the sweet potatoes are roasting, place the pecans or walnuts in a dry skillet over medium heat. Toast them for about 5 minutes, stirring frequently, until they are fragrant. Remove from heat and let cool.

      Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, honey, apple cider vinegar, and a pinch of salt and pepper until well combined.

        Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, red onion, crumbled feta cheese, roasted sweet potatoes, toasted nuts, and dried cranberries.

          Dress the Salad: Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

            Serve: Garnish the salad with chopped fresh parsley for an extra pop of color and flavor. Serve immediately or refrigerate for about 30 minutes to allow flavors to meld.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4