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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


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!


Units Scale


  • 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



  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.


*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.


  • 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