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Sweet Potato & Pomegranate Salad

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Make it a little more festive by using red pomegranates and bright green pistachios.

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • NGREDIENTS:
  • 2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
  • 2 cups baby salad greens (baby kale, spinach, arugula, etc.)
  • 1/3 cup pomegranate seeds
  • 1/3 cup crumbled feta
  • 1/4 cup toasted pistachios, toasted & chopped
  • handful of chopped cilantro
  • 2-3 chopped scallions, white and green parts
  • dressing:
  • 2 tablespoons olive oil
  • 1/2 clove minced garlic
  • 2 teaspoons honey
  • 1 teaspoon sherry vinegar or white wine vinegar
  • salt & pepper, to taste

Details

Adapted from loveandlemons.com

Preparation

Step 1

Roast the sweet potatoes:
Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown.

Make the dressing:
Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside.

Assemble all salad ingredients, toss lightly in the dressing.

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