Sweet Potato Pomegranate Salad

By Maria Lichty

View RecipePin Recipe4.8787
This post may contain affiliate links. Read my disclosure policy.

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!

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Sweet Potato Pomegranate Salad

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!
4.87 from 23 votes


For the salad:

  • 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:


  • 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.
  • Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.
  • 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.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Fall Winter Gluten-Free Side Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. This is such a beautiful salad! I don’t cook but this looks amazing and I’m going to give it a try. Does the Feta melt if you put it in right away? Is it supposed to melt?

    1. I always wait to add the feta right before serving…so the potatoes are at room temperature. That way the feta doesn’t melt. If it did it wouldn’t be a bad thing though! It would still be tasty!

  2. I just needed to tell you that I made this to take to work for a week’s worth of lunches. Umm…it was so good that I didn’t save any for the next day! It was totally worth taking that pomegranate apart for the arils! DELISH!

  3. This looks amazing! Do you think this could be done with cranberries instead of the pomegranate? I have a extra bag of fresh cranberries I want to use up. Thanks!!!

  4. this looks really good, HOWEVER, wouldn’t it be a hassle to eat with the pomegranate seeds? sorry don’t mean to be a party pooper, maybe i’ll use dried cranberries or small grapes or something…

  5. Do the pepitas need to be salted or raw? I have some raw seeds but am not sure if I should roast them a bit first… Can’t wait to make this for our TG feast!!! Thank you!

    1. You can use salted or raw. If you use raw, you might need to add more salt to the dish. If you use salted, use less salt. Enjoy!

  6. I’m making this right now! It is coming together beautifully. One question: is it supposed to be served warm, or can I put it all together now and refrigerate it for tomorrow? Otherwise, I’ll have to reheat the potatoes tomorrow and put the salad together just before dinner.. Thanks!

  7. First time here. Cant resist commenting when I saw these photos.

    Salads are my weakness. 🙂

    Your photos and recipes are awesome. Loved this post and site..
    Waiting for more recipes…

  8. This looks delicious and I’m planning on making it for my Christmas brunch. Can I roast the sweet potatoes ahead of time?

  9. If I serve as part of a holiday lunch salad bar, what other salads would be good to accompany? And can you make this ahead?

  10. This looks sooo delicious!! It’s Canada’s thanksgiving this weekend and thought it would be a perfect side dish. Do you serve this salad as a cold dish or warm?? Can’t wait to serve.

  11. Not having any Red Wine Vinegar OR Pomegranate Juice, I substituted Pom. Vinegar & Cranberry Juice in the Dressing. Because of the Cranberry Juice, I decided to add some Dried Cranberries AND 1 peeled, seeded, & diced Cucumber ( Thought it needed a touch more green and didn’t want to put any lettuce under it. *G* ). It was abso~FREAKIN’~lutely DIVINE, especially with the sprinkling of finely chopped Pecans I tossed on top!

  12. I made this recipe last week! i used pumpkin seeds because i did not have pepitas and it turned out great

  13. 5 stars
    Loved this – we made it yesterday for our early Thanksgiving and it was a hit. As one of several side dishes, it served 10 adults easily. And it was pretty – bonus

  14. 5 stars
    This recipe was a dream … easy to prepare and absolutely delicious with the crunch of the pomegranate and walnuts and the creaminess of the feta and sweet potato. The dressing added a final piquancy.

  15. 5 stars
    I have had a bag of quinoa in my pantry for months. I had no motivation to do anything with it until I saw this recipe. I love that it cooks in one pan, without having to precook the quinoa. Thank you for the recipe! I will be making your Salmon with teriyaki and sriracha cream sauce tonight! Love your site!

  16. 5 stars
    This salad is pretty and delicious! It has become one of my favorite ways to use pomegranate. One of my daughters takes it to potlucks because it always impresses–so colorful. I like to make it with different colors of sweet potato. FYI, if you sub balsamic vinegar for the red wine vinegar it tastes great but is not pretty. But subbing pomegranate molasses into the dressing works well if you have it.

  17. 5 stars
    Encouraged by a pomegranate left over from New Years, I made the salad last night to accompany a dinner of steamed dumplings. An absolute winner! In addition to using a leftover, it introduced me to pomegranate juice, which I had read about but never purchased or used before. We’ll be making the salad and using its pomegranate ingredients again soon.

  18. Can I make this tonight and serve it tomorrow if I let it sit out to room temp? Can I roast the sweet potatoes ahead of time?

    1. Yes, you can make it today and server tomorrow. I would wait to add the pomegranate arils until tomorrow. Cover in fridge tonight. Take out of fridge and stir in the pomegranate arils. Enjoy!

  19. OMG this looks amazing. I have all the ingredients but I’m short a sweet potato. Any ideas for a substitute to add for the extra potato to save me a trip to the market?

  20. 5 stars
    Wow this was fantastic. I added apple, roasted beets, walnuts, blue cheese instead of feta. I cant stop eating it. The dressing is spot on. Thank you for this recipe.

See More Comments