Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted sweet potato salad with pomegranate arils with small bowl of dressing on the side

roasted sweet potato salad with pomegranate arils

  • Author: Jackie Newgent
  • Yield: 2 side salads 1x
  • Category: Salad
  • Cuisine: Mediterranean, American
  • Diet: Vegan

Description

The holiday season provides an excellent excuse for me to create a new salad recipe – which is how this 100% plant-based, roasted sweet potato salad with pomegranate arils came to be. I wanted to make it special while not being overly time-consuming (since there are sooo many other holiday dishes to prepare, of course). The result: A salad full of vibrant, holiday-friendly colors and plenty of texture to make it a standout. And by roasting sweet potato cubes in advance, the rest of the salad is a piece of cake!


Ingredients

Units Scale

Salad:

  • 1 1/2 cups packed fresh baby arugula (43 grams)
  • 1 handful small fresh mint leaves
  • 1 rounded cup roasted sweet potato cubes, warm or room temperature* (150 grams)
  • Pinch of sumac or cayenne

Creamy Pomegranate Dressing:

  • 1 tablespoon 100% pomegranate or other fruit juice
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tahini
  • 1/8 teaspoon sea salt

Toppings:


Instructions

  1. Add the SALAD ingredients to a serving bowl.
  2. In a small bowl, whisk together all ingredients for the CREAMY POMEGRANATE DRESSING. (If you prefer more of a vinaigrette-style dressing, simply whisk in more pomegranate or lemon juice by the 1/2 teaspoon.) Drizzle desired amount onto the salad; serve any remaining dressing on the side.
  3. Sprinkle with the TOPPINGS, and serve.

Notes

*To roast sweet potato cubes: Preheat oven to 450°F. Cut sweet potatoes into 1-inch (2.5-centimeter) cubes. Toss with extra-virgin olive oil and sea salt (be generous with both!) and arrange in a single layer on a large rimmed baking sheet. Roast until caramelized as desired, about 35 minutes, stirring halfway through roasting. You can make these up to 3 days in advance and chill.


Nutrition

  • Serving Size: 1 side salad (about 1 1/2 cups each)
  • Calories: 340
  • Sugar: 19g includes 0g added sugars
  • Sodium: 270mg
  • Fat: 24g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 4.5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: salad, plant-based salad, roasted sweet potatoes, vegan salad, holiday salad, holiday salad recipe, thanksgiving salad, christmas salad