Go Back

Sweet Potato Pomegranate Salad

A vibrant and nutritious salad featuring roasted sweet potatoes, juicy pomegranate seeds, and fresh greens, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, diced Wash and peel before dicing.
  • 1 cup pomegranate seeds Fresh or from a store-bought pack.
  • 2 cups spinach or kale Choose your favorite greens.
  • 1/4 cup red onion, thinly sliced Adds a nice crunch.
  • 1/4 cup feta cheese (optional) For creaminess.
Dressing
  • 3 tablespoons olive oil For roasting and dressing.
  • 2 tablespoons balsamic vinegar Adds tanginess.
  • Salt and pepper to taste Adjust to personal preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash, peel, and dice the sweet potatoes into 1-inch cubes.
  3. Toss sweet potatoes with 2 tablespoons of olive oil, salt, and pepper.
  4. Spread out the sweet potatoes in a single layer on a baking sheet.
Cooking
  1. Roast the sweet potatoes for about 20-25 minutes, flipping halfway through.
Assembly
  1. Wash and dry the spinach or kale, and place them in a large serving bowl.
  2. Once the sweet potatoes are roasted and cooled slightly, add them to the bowl of greens.
  3. Toss in the pomegranate seeds, red onion, and feta cheese (if desired).
  4. In a small bowl, whisk together the remaining tablespoon of olive oil and balsamic vinegar. Drizzle over the salad.
  5. Gently toss the salad to combine all the flavors.
Serving
  1. Serve fresh and enjoy your colorful Sweet Potato Pomegranate Salad.

Notes

For variations, substitute sweet potatoes with roasted butternut squash or regular potatoes. Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds if needed.