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.
Cook Time
30 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
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
How to Make It
1. Step
Preheat the oven to 400˚F (200˚C).
2. Step
In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
3. Step
Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
4. Step
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. Step
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.