Best Sweet Potato Pomegranate Salad Recipes

Sweet Potato Pomegranate Salad Recipe by Tasty image

Provided by Katie Aubin

Categories Sides

Time 40m

Yield 4 servings

Number Of Ingredients 16

3 large sweet potatoes, cut into 2 inch (5 cm) wedges
1 tablespoon olive oil
1 teaspoon kosher salt
¾ cup pomegranate seeds
½ cup pistachio, toasted, roughly chopped
½ cup feta cheese, crumbled
⅓ cup fresh chives, thinly sliced, for garnish
1 tablespoon orange zest
3 tablespoons fresh orange juice
1 tablespoon red wine vinegar
1 garlic, minced
1 teaspoon dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
6 tablespoons olive oil

Steps:

Preheat the oven to 400˚F (200˚C).
In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 58 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, Sugar 24 grams

Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds image

Provided by Megan Mitchell

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 medium orange sweet potatoes
Coconut oil, melted if solid
Kosher salt
1/4 cup tahini
1/4 cup pomegranate seeds
Leaves from 5 to 6 mint sprigs
2 teaspoons za'atar seasoning
Freshly cracked black pepper
Flaky sea salt, such as Maldon

Steps:

Prepare a grill or grill pan for medium heat.
Peel the potatoes, cut them in half lengthwise and then cut each half into long spears about 1/2-by-1 1/2-inches thick. Place on a baking sheet and drizzle with 2 to 3 tablespoons coconut oil and sprinkle with a large pinch of kosher salt. Toss to coat.
Place the spears on the grill, spreading them out so they aren't touching. Grill until charred and tender enough to be easily pierced with a paring knife, 5 to 6 minutes per side on the grill and 6 to 7 minutes per side on a grill pan.
Pile the spears on a platter or place in a large shallow serving bowl. Drizzle with the tahini and sprinkle with pomegranate seeds, mint and za'atar. Finish with some black pepper and flaky salt. Serve warm or room temperature.

Sweet Potato & Pomegranate Salad Recipe - (4.5/5) image

Provided by ruthg

Number Of Ingredients 14

NGREDIENTS:
2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
2 cups baby salad greens (baby kale, spinach, arugula, etc.)
1/3 cup pomegranate seeds
1/3 cup crumbled feta
1/4 cup toasted pistachios, toasted & chopped
handful of chopped cilantro
2-3 chopped scallions, white and green parts
dressing:
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste

Steps:

Roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown. Make the dressing: Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside. Assemble all salad ingredients, toss lightly in the dressing.