I love all things sweet potatoes and this salad is so light and fresh. It’s the perfect dish for your holiday table. Not only does it taste great, but it looks beautiful and it’s so easy to assemble!
You can also double the recipe if you’re serving a crowd!
First things first, pre-heat your oven to 400 degrees.
Peel and slice your sweet potatoes into 1 inch cubes.
Drizzle with olive oil and salt and pepper to taste. Bake for 20-30 minutes until sweet potatoes are tender.
While your sweet potatoes are baking assemble the rest of your ingredients.
You can buy the pomegranate arils or you can just buy a whole pomegranate and seed it yourself. It’s super easy to do. Just slice it in half, turn it cut side down, and smack the outside with a wooden spoon over a bowl. The seeds will just fall out. ***I’ll post a video tutorial at the bottom this recipe.
Just look at how many pomegranate arils you get from one pomegranate!
Alright, back to the recipe! To make the pomegranate dressing: In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper.
Once the sweet potatoes are done baking place them into a large bowl. Add the pomegranate arils, pepitas (roasted pumpkin seeds), and feta cheese.
Pour the pomegranate dressing over the sweet potato salad and gently toss. Serve and enjoy! Isn’t it pretty?!
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
Salt and pepper, to taste
1/2 cup pomegranate arils
1/4 cup pepitas
1/3 cup feta cheese
1 Tablespoon pomegranate juice
1 Tablespoon red wine vinegar
1 Tablespoon honey
1 Tablespoon olive oil
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
2. Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.
3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.
***Here’s Martha Stewart’s Video Tutorial on how to easily remove the seeds from a pomegranate:
Recipe adapted from: two peas & their pod