With the soft sweet potato and the crunchy components and the bright and cheerful colours, this delicious and healthy sweet potato and pomegranate salad is a great side dish for any meal.
Sweet Potato Pomegranate Salad
This salad is so easy to make and so very fresh and tasty, you will want to add it to your regular menu.
Roasted sweet potato is just the best and goes so well with pomegranates in this salad as well as the crispy baby spinach leaves.
Roasting Sweet Potato
For this recipe, you will need 3 large sweet potatoes, though if you want more sweet potato in the salad, you could always use another one. To get the lovely roast sweet potato, you will need to try and dice the sweet potato into all the same size pieces. This will help them roast evenly in the oven. When roasting the sweet potato, cook it until it is crispy on the outside, starting to caramelise, without being too burnt.
Choosing Pomegranates
In this recipe, you will use one cup of pomegranate arils. When choosing a pomegranate at the grocery store, choose one that is dark in colour, that doesn’t have any squishy bits, as these parts can indicate that the fruit is bruised. Also, go for a heavier one, as these ones will yield more seeds.
Cutting a Pomegranate
The juice of pomegranates can stain, so you will need to be careful when cutting. To do this, place the pomegranate on its side on a large chopping board and, using a sharp knife, cut it in half.
The easiest, and cleanest, way to extract the seeds from the pomegranate, it to hold the cut half over a large bowl and hit the bottom end of it with a wooden spoon. The pomegranate seeds should fall into the bowl. Then you can measure out one cup and enjoy the rest!
Assembling this Salad
This is really simple. You can leaves the baby spinach leaves as it, or you can roughly chop them before placing them in a large bowl. Add the pomegranate arils, pepitas, feta cheese, red onion, pistachios to the bowl.
Then add the sweet potato.
Drizzle over the dressing and gently toss to combine.
Additional Tips
- This salad can be served with cold or warm sweet potato.
- It will keep only for 2 days in the fridge. Cover before placing in the fridge.
- Kale, spinach or rocket can be used instead of the baby spinach leaves.
- The feta can be replaced with goats feta.
- This salad can be quite filling, making it a great lunch meal on its own or as a side dish for a main meal.
More Salads
- BLT Salad
- Pumpkin, Feta and Rocket Salad
- Tomato-Spinach Pasta Salad
- Cauliflower Broccoli Salad
- Chorizo, Egg and Potato Salad
- Creamy Potato Salad
- Creamy Cucumber Salad
Sweet Potato Pomegranate Salad
Simple Living. Creative LearningIngredients
Sweet Potato
- 3 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 TBSP olive oil
- salt and pepper, to taste
Salad
- 1 cup pomegranate arils
- 1/2 cup pepitas
- 1/2 cup feta cheese
- 1/2 red onion
- 1/2 cup baby spinach leaves
- 1/4 cup pistachios, roughly chopped (optional)
Dressing
- 3 TBSP olive oil
- 1 TBSP lemon juice
- 1 TBSP maple syrup, or honey
- salt and pepper, to taste
Instructions
Sweet Potato
- Preheat oven to 400˚F or 200˚C.
- Peel the sweet potato and cut into 1-inch cubes, then place it in a bowl.
- Drizzle the sweet potato with the olive oil and season with salt and pepper.
- Toss until the potatoes are well coated. Roast for around 30 minutes until tender. Remove from oven and let cool slightly.
Dressing
- Meanwhile make the dressing by whisking the olive oil, lemon juice, maple syrup and salt and pepper in a bowl until combined.
Salad
- To make the salad, place the sweet potato, pomegranate arils, pepitas, feta cheese, red onion, baby spinach leaves and pistachios in a bowl.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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