side dishes
Sweet Potato & Pomegranate Salad
This pomegranate salad is winter food at its finest. With nuts, feta & a tangy vinaigrette, it's a yummy jumble of bright, creamy & crunchy components.
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
Directions
- 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.
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