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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.

Katie Aubin & Karlee Rotoly
Tasty Team
97% would make again
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Sweet Potato Pomegranate Salad
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 537
  • Fat 37g
  • Carbs 42g
  • Fiber 30g
  • Sugar 18g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
  3. Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
  4. 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.
  5. 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.
  6. Enjoy!
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Sweet Potato Pomegranate Salad