Sweet Potato Pomegranate Salad
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Cuisine
American, Vegetarian, gluten-free
Sweet Potato Pomegranate Salad
Description
The salad begins with sweet potatoes roasted until tender and lightly seasoned with salt, pepper, and olive oil, providing a soft and naturally sweet base. The addition of fresh pomegranate seeds gives bursts of bright tartness and crunch, while pepitas add nutty crispness. Crumbled feta cheese introduces a creamy, salty contrast.
The dressing incorporates pomegranate juice mixed with red wine vinegar, honey, and olive oil, seasoned with freshly ground salt and pepper. Tossing the warm sweet potatoes with the dressing and salad ingredients melds flavors gently without wilting the cheese or pepitas.
Served immediately, this salad works well alongside roasted meats or as a standalone vegetarian dish. The variety of elements creates a balanced and texturally interesting salad combining sweet, savory, tart, and nutty notes.
Ingredients
For the salad:
- 4 sweet potato peeled and cut into 1-inch cubes, large
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 cup pomegranate arils
- 1/2 cup Pepitas
- 1/2 cup feta cheese
For the pomegranate dressing:
- 2 tablespoons pomegranate juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
- Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.
- In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.