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As the sun shines brighter and the temperatures rise, summer brings with it a vibrant array of fresh produce and a renewed focus on healthy eating. One of the best ways to embrace the season is by indulging in delicious, nutrient-packed summer salads. Not only are they refreshing and light, but they also provide the perfect opportunity to incorporate a variety of flavors and textures that can elevate your meals. One such delightful creation is the Honey Sweet Potato Summer Salad—a perfect harmony of sweet, savory, and crunchy elements that make it a standout dish for picnics, barbecues, or a simple weeknight dinner.

Honey Sweet Potato Summer Salad Recipe | Kiersten Hickman

Brighten up your summer meals with this delicious Honey Sweet Potato Summer Salad! This vibrant dish combines roasted sweet potatoes, fresh spinach, arugula, and creamy feta, topped with crunchy walnuts and juicy pomegranate seeds. Drizzled with a simple honey, apple cider vinegar, and Dijon dressing, it’s perfect for a light lunch or a side dish at your next gathering. Refreshing, nutritious, and oh-so-easy to make! Enjoy the flavors of summer in every bite.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

2 tablespoons olive oil

Salt and pepper, to taste

1 cup fresh spinach, roughly chopped

1 cup arugula

½ cup feta cheese, crumbled

¼ cup red onion, thinly sliced

½ cup walnuts, toasted and roughly chopped

½ cup pomegranate seeds

3 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

Instructions
 

Preheat the oven to 400°F (200°C).

    Prepare the sweet potatoes: In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until well coated.

      Arrange on a baking sheet: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

        Roast the sweet potatoes: Bake in the preheated oven for about 25-30 minutes, or until golden and tender, stirring halfway through. Once done, remove from the oven and let cool.

          Prepare the dressing: In a small bowl, whisk together honey, apple cider vinegar, and Dijon mustard until smooth. Set aside.

            Assemble the salad: In a large salad bowl, combine the fresh spinach, arugula, roasted sweet potatoes, crumbled feta cheese, sliced red onion, chopped walnuts, and pomegranate seeds.

              Dress the salad: Drizzle the honey dressing over the salad and toss gently to combine, ensuring everything is evenly coated.

                Serve immediately or chill in the refrigerator for up to 30 minutes to allow the flavors to meld.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4