Two Peas and Their Pod

Sweet Potato Pomegranate Salad

Sweet Potato Pomegranate Salad with feta cheese, pepitas, and a light pomegranate dressing. Serve this healthy dish at your holiday meal! Sweet Potato Pomegranate Salad Recipe on twopeasandtheirpod.com A great side to any meal!

I think I am turning orange. Not because I am going to the tanning booth, but because I am eating A LOT of sweet potatoes. I am addicted to this Sweet Potato Pomegranate Salad. I made it once and devoured it, so I made it again…and again!I think my skin is starting to have a slight orange tint to it. I don’t care because I can’t stop eating this salad. It is so good!

And at least my orange tint is from a healthy salad and not a tanning bed. I tried the tanning thing in high school and it was not a good idea. Not only is it bad for your health, but I was allergic. I broke out in a rash every time and would cry for a day because it felt like someone was stabbing me with needles. Did I keep tanning? Yes! I didn’t want to look “bad” in my cheerleading uniform or prom dress. Don’t worry, I wised up and stopped going! Oh, the things we do in high school. Live and learn. I am glad those days are behind me.

Roasted Sweet Potato Pomegranate Salad Recipe on twopeasandtheripod.com. Love this quick and easy salad!

Ok, let’s get down to business because you all need to make this salad. I love this salad because it is SO easy and so fresh! I start with roasted sweet potatoes which are pretty much my all time favorite food. Roasted sweet potatoes are better than candy if you ask me! Cut them into cubes, drizzle with olive oil, season with salt and pepper, and roast away! Sweet potato perfection!

 

Roasted Sweet Potato Pomegranate Salad Recipe on twopeasandtheripod.com. This healthy salad is the perfect holiday side dish!

I am perfectly content eating roasted sweet potatoes right from the baking sheet. Some days, that is my dinner. I don’t need anything else, but I wanted to jazz up my sweet potatoes so I added pomegranate arils, pepitas, and feta cheese.

Sweet Potato Pomegranate Salad Recipe on twopeasandtheripod.com. This healthy salad is the perfect holiday side dish!

I added a splash of pomegranate dressing to bring out the pomegranate flavor. I used pomegranate juice, red wine vinegar, honey, and olive oil. The dressing is nice and light and gives the salad a little boost of flavor!

Sweet Potato Pomegranate Salad Recipe on twopeasandtheripod.com. This healthy and beautiful salad is the perfect holiday side dish!

I love the pop of color and flavor the pomegranate, pepitas, and feta add to this salad. I am seriously addicted. I can’t stop making it! We’ve been eating it for lunch and dinner as our main meal, but it also is a great side dish to any meal.

If you are looking for an easy, healthy, and beautiful side dish for Thanksgiving, make this Sweet Potato Pomegranate Salad. It’s a showstopper! And who says sweet potatoes have to have marshmallows melted on top for Thanksgiving? Mix things up this year and serve this Sweet Potato Pomegranate Salad. And if you want to turn orange like me, go ahead and make the traditional marshmallow sweet potatoes and my Sweet Potato Pomegranate Salad. You can never have enough sweet potatoes:)

Sweet Potato Pomegranate Salad Recipe on twopeasandtheripod.com. This healthy salad is perfect for any holiday meal!

Sweet Potato Pomegranate Salad

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Sweet potato and pomegranate salad with feta cheese, pepitas, and a light pomegranate dressing. This salad is great as a side dish for any fall or holiday meal!

Ingredients:

4 large sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1 cup pomegranate arils
1/2 cup pepitas
1/2 cup feta cheese

For the pomegranate dressing:
2 tablespoons pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Directions:

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.

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77 Responses to “Sweet Potato Pomegranate Salad”

  1. 1

    Yum! I love sweet potatoes and pomegranate together! What a great side dish, so perfect for Thanksgiving!!

  2. 2
    Emily @ Life on Food — November 15, 2013 @ 7:22 am

    I am obsessed with these colors. Beautiful.

  3. 3
    Sharon @ Red Poppy | Pink Peony — November 15, 2013 @ 7:43 am

    This is so pretty, and looks healthy and delicious!

  4. 4
    Matea @ FightForTheBite — November 15, 2013 @ 8:03 am

    This looks delicious! It would be a great dish for Thanksgiving!

  5. 5
    Ali @ Inspiralized — November 15, 2013 @ 8:21 am

    Beautiful colors!! I love dishes that look pretty and taste amazing – this is definitely one of those!

  6. 6
    Laura Dembowski — November 15, 2013 @ 8:40 am

    I love sweet potatoes too. This is a great twist on traditional salad. I’ve never been tanning. I can’t believe you kept going even though you were allergic. The things we do to look good!

  7. 7
    Taylor @ Food Faith Fitness — November 15, 2013 @ 8:51 am

    I love sweet potatoes! I have never had them with pomegranate but it sounds like an amazing combo! Plus, it’s so freaking pretty. Yum!

  8. 8
    Erin | The Law Student's Wife — November 15, 2013 @ 8:52 am

    I think I am turning orange too! I simply cannot stop myself from taking down an entire baking sheet of sweet potatoes. They are my favorite Thanksgiving side, and I love your fresh twist!

  9. 9
    Dena Norton — November 15, 2013 @ 9:02 am

    I’m almost embarrassed to say that I just tried pom seeds – they’re amazing! I’ve been looking for creative ways to use them ever since. I love the combination of flavors and colors here – it’s on my list!

  10. 10
    Marnely Rodriguez-Murray — November 15, 2013 @ 9:20 am

    Oh man this is my kind of salad! Love all the textures and flavors!

  11. 11
    Tieghan — November 15, 2013 @ 9:23 am

    Simply perfect and Gorgeous!! Love this! :)

  12. 12
    HeatherChristo — November 15, 2013 @ 9:29 am

    Really, really pretty Maria!!

  13. 13
    Amy Mak — November 15, 2013 @ 9:43 am

    This is beautiful photography and it looks delicious! My baby had a slight orange tint after too much sweet potato that my pediatrician told me to lighten up :) But I think we adult could use a little more orange! Thanks for the recipe.

  14. 14
    Ali | Gimme Some Oven — November 15, 2013 @ 9:44 am

    Ha! I love that you talked about tanning beds! This salad looks soooooo tasty. I love each of those ingredients!

  15. 15
    Liz @ Virtually Homemade — November 15, 2013 @ 10:07 am

    What a beautiful salad! BTW I tanned like mad in high school too :(

  16. 16
    tinasdeliciousdishes.com — November 15, 2013 @ 10:33 am

    Oh man…I just used all of my pomegranate seeds to make pomegranate syrup. This is a good excuse to buy more. It really would be beautiful on any holiday table!

  17. 17
    Annie — November 15, 2013 @ 11:21 am

    Do u just Swallow??? The Pom. Seeds??

    Or is everyone around the thanksgiving table spitting seeds??? ……Ugh???

    • Two Peas replied: — November 15th, 2013 @ 11:30 am

      You eat pomegranate seeds. That is the part you eat:) They are so good!

  18. 18
    Shyanne — November 15, 2013 @ 11:23 am

    This looks fabulous! I could eat sweet potatoes breakfast, lunch, and dinner :)
    Is this better when it is hot or warm?

  19. 19
    DeLallo Foods — November 15, 2013 @ 11:24 am

    Gotta love the sweet potato and pomegranate this time of year! Looks delicious!

  20. 20
    ami@naivecookcooks — November 15, 2013 @ 11:28 am

    I am in love with this salad!

  21. 21
    Marian (Sweetopia) — November 15, 2013 @ 12:47 pm

    What a gorgeous recipe!

  22. 22
    Aimee @ Simple Bites — November 15, 2013 @ 3:28 pm

    All ingredients that I love, combined in the best possible way. Thanks, Maria!

  23. 23
    Julie @ Table for Two — November 15, 2013 @ 4:04 pm

    holy wow, these colors are so vibrant and remind me of the leaves outside my window!! beautiful side dish!

  24. 24
    Sommer@ASpicyPerspective — November 15, 2013 @ 5:24 pm

    The colors are calling my name. Love everything about this!

  25. 25
    Jenny Flake — November 15, 2013 @ 5:48 pm

    What a perfect sweet potato salad! Love!!

  26. 26
    Jaclyn — November 15, 2013 @ 9:19 pm

    This salad looks amazing! Perfect for fall and winter!

  27. 27
    Sara C — November 15, 2013 @ 9:24 pm

    Thanks for the recipe. I haven’t felt like cooking recently but this brought me out of my funk. It’s delicious, especially after a week of frozen perogies :P

    Thanks!

  28. 28
    Gaby — November 15, 2013 @ 10:51 pm

    I could eat this any time of day, so totally gorgeous!

  29. 29
    marla — November 15, 2013 @ 11:29 pm

    I love sweet potatoes any which way ~ this salad looks great!

  30. 30
    Stephanie @ Eat. Drink. Love. — November 16, 2013 @ 12:03 am

    This is a gorgeous salad! Love the pom seeds for a pop of color!

  31. 31
    Laura (Tutti Dolci) — November 16, 2013 @ 1:12 am

    Such a gorgeous salad!

  32. 32
    Carol — November 16, 2013 @ 8:50 pm

    I am so excited to try this recipe! Slightly ecstatic, actually…I lucked out and found some reduced pomegranates at Kroger’s last week AND I just roasted some cubed sweet potatoes the other day. Hooray! Thanks for sharing another delicious recipe!

  33. 33
    Jessica @ Portuguese Girl Cooks — November 17, 2013 @ 9:47 am

    What a gorgeous salad!

  34. 34
    Melissa @ Kids in the Sink — November 17, 2013 @ 2:41 pm

    If you have leftovers, do you eat it cold or do you just keep all the salad ingredients separate from the potatoes, heat the potatoes and then dress it as a salad again? Does that make sense?

    • Two Peas replied: — November 17th, 2013 @ 2:45 pm

      I’ve eaten the salad cold and I have put in the microwave for a bit to heat it up. It was good both ways!

  35. 35
    Rochelle @ Oh So Sweet Baker — November 17, 2013 @ 6:50 pm

    The colours of this salad is truly spectacular and the flavours sound amazing. This would be great too with goats cheese instead of the feta.

  36. 36
    Glory/ Glorious Treats — November 17, 2013 @ 10:00 pm

    Such a gorgeous dish! I may need to add this to our Thanksgiving menu!

  37. 37
    Skye — November 18, 2013 @ 8:31 am

    Stunning combination: looks beautiful and I bet that it tastes brilliant too!

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  40. 38
    Ashlie — November 18, 2013 @ 12:05 pm

    I made this last night for a side to our chicken and it was delicious…the boyfriend (who was skeptical at first) raved about it the rest of the night!!

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