This Sweet Potato & Pomegranate Salad is a vibrant celebration of flavors and textures that comes together in just 30 minutes. Roasted sweet potatoes bring a caramelized sweetness, while juicy pomegranate seeds add a burst of tangy freshness. Creamy goat cheese and crunchy toasted pecans create a delightful contrast, making every bite a satisfying experience.
Packed with nutrients and bursting with color, this salad is as nourishing as it is delicious. The warm, earthy notes of the sweet potatoes pair perfectly with the bright, zesty pomegranate, creating a harmony of tastes. Whether as a side or a light main, it’s a dish that’s sure to impress without keeping you in the kitchen for long.
Fresh & Flavorful Ingredients
- 2 medium sweet potatoes, cubed (peeled or unpeeled, your choice)
- Olive oil, salt & pepper (for roasting the sweet potatoes)
- 2 cups baby salad greens (baby kale, spinach, arugula, or a mix)
- ⅓ cup pomegranate seeds (or substitute with dried cranberries for a different twist)
- ⅓ cup crumbled feta (goat cheese or vegan feta also work well)
- ¼ cup toasted pistachios, chopped (almonds or walnuts are great alternatives)
- Handful of chopped cilantro (parsley or mint can be used instead)
- 2-3 scallions, chopped (white and green parts)
- For the dressing:
- 2 tablespoons extra-virgin olive oil
- ½ garlic clove, minced (or ¼ teaspoon garlic powder)
- 2 teaspoons honey (maple syrup for a vegan option)
- 1 teaspoon sherry vinegar or white wine vinegar
- Sea salt and fresh black pepper (to taste)
Simple Steps to a Stunning Salad
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-30 minutes, or until the edges are golden brown and crispy.
- Make the dressing: In a small bowl, whisk together the olive oil, minced garlic, honey, vinegar, salt, and pepper. Taste and adjust seasoning if needed.
- Assemble the salad: In a large bowl, combine the roasted sweet potatoes, baby greens, pomegranate seeds, crumbled feta, toasted pistachios, cilantro, and scallions.
- Toss and serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest flavor!
Perfect Pairings: Serving Suggestions
This Sweet Potato & Pomegranate Salad is a star on its own, but it pairs beautifully with grilled chicken, roasted salmon, or even a hearty grain like quinoa or farro. For a light lunch, serve it with a slice of crusty bread or a warm pita. It’s also a stunning addition to holiday tables or potlucks—just double the recipe to feed a crowd!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or pantry. Swap the feta for goat cheese or omit it entirely for a vegan version. Replace pistachios with walnuts or almonds, and try swapping cilantro with parsley or mint. If pomegranate seeds aren’t available, dried cranberries or fresh orange segments make a great substitute.
Quick Tips for Time-Saving Success
To save time, roast the sweet potatoes ahead of time and store them in the fridge for up to 2 days. You can also prep the dressing in advance—just give it a good whisk before tossing. If you’re short on time, skip toasting the pistachios or use pre-chopped nuts for convenience.
Storage Secrets: Keeping It Fresh
This salad is best enjoyed fresh, but if you have leftovers, store the components separately. Keep the roasted sweet potatoes, greens, and dressing in airtight containers in the fridge for up to 2 days. Assemble just before serving to maintain the salad’s texture and flavor.
Equipment Essentials for Effortless Prep
A sturdy baking sheet is key for roasting the sweet potatoes evenly, and a sharp knife will make chopping the veggies a breeze. A small whisk or jar with a lid is perfect for mixing the dressing. If you’re seeding a pomegranate, a wooden spoon and bowl of water can help make the process mess-free!
Sweet Potato & Pomegranate Salad
Ingredients
For the salad
- 2 medium sweet potatoes, cubed plus olive oil, salt & pepper for roasting
- 2 cups baby salad greens (baby kale, spinach, arugula, etc.)
- ⅓ cup pomegranate seeds
- ⅓ cup crumbled feta
- ¼ cup toasted pistachios, chopped
- Handful chopped cilantro
- 2-3 scallions, chopped, white and green parts
For the dressing
- 2 tablespoons extra-virgin olive oil
- ½ clove garlic, minced
- 2 teaspoons honey
- 1 teaspoon sherry vinegar or white wine vinegar
- Sea salt and fresh black pepper
Instructions
- Roast the sweet potatoes: Preheat your oven to 400 degrees. Drizzle the sweet potato cubes with some olive oil, salt, and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn a darker brown.
- Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust.
- Assemble the salad with the roasted sweet potatoes, greens, pomegranate, feta, pistachios, cilantro, and scallions. Toss lightly in the dressing and serve.