Sweet Potato Pomegranate Salad Food

SWEET POTATO & POMEGRANATE SALAD

Sweet Potato & Pomegranate Salad image

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

Ingredients

2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
2 cups baby salad greens (baby kale, spinach, arugula, etc.)
⅓ cup pomegranate seeds
⅓ cup crumbled feta
¼ cup toasted pistachios, chopped
Handful of chopped cilantro
2-3 scallions, chopped, white and green parts
2 tablespoons extra-virgin olive oil
½ garlic clove, minced
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
Sea salt and fresh black pepper

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

Sweet Potato Pomegranate Salad Recipe by Tasty image

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

Ingredients

3 large sweet potatoes, cut into 2 inch (5 cm) wedges
1 tablespoon olive oil
1 teaspoon kosher salt
¾ cup pomegranate seeds
½ cup pistachio, toasted, roughly chopped
½ cup feta cheese, crumbled
⅓ cup fresh chives, thinly sliced, for garnish
1 tablespoon orange zest
3 tablespoons fresh orange juice
1 tablespoon red wine vinegar
1 garlic, minced
1 teaspoon dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
6 tablespoons olive oil

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

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