97% would make again
Sweet Potato Pomegranate Salad
featured in Lettuce-Free Winter Salads
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.
Tasty Team
November 05, 2019
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min

Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
Salad
- 3 large sweet potatoes, cut into 2 inch (5 cm) wedges
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¾ cup pomegranate seeds (130 g)
- ½ cup pistachio (50 g), toasted, roughly chopped
- ½ cup feta cheese (75 g), crumbled
- ⅓ cup fresh chives (15 g), thinly sliced, for garnish
Dressing
- 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
Nutrition Info
- Calories 659
- Fat 43g
- Carbs 58g
- Fiber 8g
- Sugar 24g
- Protein 14g
Estimated values based on one serving size.
Preparation
- 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!
