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Sweet Potato & Pomegranate Salad Recipe
Amy

Sweet Potato & Pomegranate Salad

This Sweet Potato & Pomegranate Salad is a vibrant celebration of flavors and textures that comes together in just 30 minutes. 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 0
Ingredients Method

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

Method
 

  1. 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.
  2. Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust.
  3. Assemble the salad with the roasted sweet potatoes, greens, pomegranate, feta, pistachios, cilantro, and scallions. Toss lightly in the dressing and serve.
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