Summer Glow Salad

This Summer Glow Salad is proof that simple is best. It’s fresh, vibrant, and nourishing—perfect for when you want something light yet satisfying. With a mix of tender greens, creamy goat cheese, and caramelized roasted sweet potato, it’s a salad you’ll actually crave. The lemon vinaigrette ties it all together with the perfect balance of tang and sweetness.

Pair it with your favorite protein (like grilled chicken, salmon, or chickpeas) to make it a complete meal, or enjoy it as-is for a flavorful side dish.

Ingredients for the salad:

• 4 cups baby spinach

• 2 cups arugula

• ½ red onion, thinly sliced

• 1 large sweet potato, peeled and diced

• ½ cup goat cheese, crumbled

For the sweet potato:

• 1 tbsp avocado oil (or olive oil)

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp black pepper

• ½ tsp sea salt

For the dressing:

• 3 tbsp extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 1 tsp honey

• Pinch of sea salt

  Instructions:

1. Roast the Sweet Potato

   • Preheat your oven to 425°F (220°C).

   • Peel and dice the sweet potato into small cubes. Place them on a lined baking sheet.

   • Drizzle with avocado oil and season with smoked paprika, garlic powder, black pepper, and sea salt. Toss well to coat evenly.

   • Roast for 20 minutes, flipping halfway, until tender and golden on the edges.

2. Make the Lemon Vinaigrette

   • While the sweet potato roasts, combine olive oil, lemon juice, honey, and a pinch of salt in a mason jar. Shake until emulsified. (You can also whisk in a small bowl if you prefer.)

3. Assemble the Salad

   • In a large bowl, add the spinach, arugula, and sliced red onion. Top with roasted sweet potato and crumbled goat cheese.

   • Drizzle with lemon vinaigrette just before serving and toss gently to coat.

4. Serve & Enjoy

   • Enjoy immediately as a fresh and flavorful side, or add your favorite protein to make it a meal.