Sweet Potato Pomegranate Salad

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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

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!
5 from 7 votes
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Ingredients

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:

  • 2 tablespoons pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  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.

Maria

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!
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CommentsLeave a reply

  1. 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!

  2. 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!

  3. 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.

  4. 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 😛

    Thanks!

  5. 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!

  6. 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!!

  7. What a stunning salad, Maria! I love everything about it and will definitely be making it for one of our Holiday feasts or just a weeknight side dish!

  8. 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!

  9. 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!

  10. 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!!!

  11. 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…

  12. 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!

  13. 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!

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

  16. 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.

  17. 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!


  18. 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


  19. 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.


  20. 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!


  21. 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.


  22. 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.

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