Ingredients
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens (arugula, baby spinach, or spring mix)
- 1 large burrata ball
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced radishes
- 1/4 cup toasted pumpkin seeds (pepitas)
- 1/4 cup fresh basil, roughly torn
For the Honey Lemon Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and black pepper on a baking sheet. Spread evenly and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Let cool slightly.
Step 2: Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined. Set aside.
Step 3: Assemble the Salad
In a large serving bowl, layer the mixed greens. Add the roasted sweet potatoes, cherry tomatoes, radishes, and toasted pumpkin seeds. Gently tear the burrata into smaller pieces and place on top. Sprinkle with fresh basil.
Step 4: Dress & Serve
Drizzle the honey lemon dressing over the salad just before serving. Toss lightly if desired, or serve with the dressing on the side. Enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380
- Sodium: 320mg
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g