Roasted Sweet Potato, Blueberry, and Arugula Salad

Roasted Sweet Potato, Blueberry, and Arugula Salad


  • 1-2 sweet potatoes
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • salt & pepper, to taste
  • 4 oz of arugula
  • 1/4 cup nuts, optional
  • 1/4 cup goat cheese crumbles, optional
  • handful of blueberries or mandarin slices

For the Dressing:

  • 1 Tbsp honey
  • 1 Tbsp citrus juice
  • 1/4 cup cup olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp dried thyme


  • Preheat oven to 450°F. Peel, dice and mix potatoes in a large bowl with olive oil, garlic powder and salt.
  • Line a baking sheet with parchment paper and roast for about 25 minutes, until the cubes are tender and browned on the bottom.
  • When ready, assemble the salad. In a large bowl, mix the roasted sweet potatoes with arugula, nuts, cheese crumbles, and 6 Tbsp of the dressing. Toss, then serve. Enjoy!