SWEET POTATO POMEGRANATE SALAD
Steps:
- 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.
- Meanwhile make the dressing by whisking the olive oil, lemon juice, maple syrup and salt and pepper in a bowl until combined.
- 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.
SWEET POTATO & POMEGRANATE SALAD
You'll love this festive pomegranate salad! The juicy pomegranate seeds are a delicious match for crunchy, toasty pistachios, hearty sweet potatoes, and tangy feta cheese.
Provided by Jeanine Donofrio
Categories Salad, side dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust.
- Assemble the salad with the roasted sweet potatoes, greens, pomegranate, feta, pistachios, cilantro, and scallions. Toss lightly in the dressing and serve.
SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY
This hearty Sweet Potato Pomegranate Salad is a perfect side for a holiday dinner or an easy-to-pack lunch. The oranges, reds, and greens make it a festive dish, and its citrus dressing keeps the dish balanced and bright.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
- Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
- While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
- Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 58 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, Sugar 24 grams
SWEET POTATO & POMEGRANATE SALAD RECIPE - (4.5/5)
Provided by ruthg
Number Of Ingredients 14
Steps:
- 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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