This Roasted Sweet Potato is a beautiful combination of sweet, tangy and crunchy! Perfect as a side dish for a holiday dinner party, Christmas feast and great for winter or summer! This is one festive salad, guaranteed to be a total hit at the dinner table! 

This salad reminds me of summer! Which is silly, because apparently, pomegranates are a winter fruit…which also makes sense that it’s a summer salad to me because Australia gets their pomegranates from California, which are in season on the winter in the Northern Hemisphere!

Mind blown yet?

This also leaves me in a little bit of a predicament, because I feel like this is a Summer salad, but in reality, it’s a Winter salad because it features some EPIC Winter produce! That is I guess though if you’re in the norther hemisphere? Sometimes blogging for two different countries is confusing.

But seriously, how good (and underrated) are pomegranates. They are actually my favourite fruit and I always get so excited to see them in the supermarkets, especially when they are 2 for $5!!!

Oh em geee… gimme all of them!

So after that long rant, aside from the fact that you know a little bit more about pomegranates and different hemisphere seasons, you would have figured that I really, really, really like this salad and LOVE pomegranate!

Pomegranate is one of my favourite fruits, even if it is a little pesky to peel and pit!

I have a lot of winter/hearty salads on the blog, like panzanella salad, beetroot goat cheese salad and pumpkin spinach feta salad, but for some reason I always forget about this salad until around Christmas time. And I don’t know why! Must be the red and green combination?

But seriously, this sweet potato pomegrate feta salad…I die.

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How to Make a Roast Sweet Potato Salad

This salad is actually one that Adam created, and you’ll absolutely love the flavor combination! This is super simple, requiring a few ingredients, but don’t be fooled, this salad does not skimp on flavour!

Choosing A Pomegranate

You’ll want a relatively firm pomegranate, that’s dark in color without any squishy bits. Squishy bits indicates the pomegranate is bruised and will yield brown fruit. The heavier the pomegranate, the more pomegranate seeds the pomegranate will yield.

How to Cut a Pomegranate

I start by cutting my pomegranate in half with a sharp knife, on a chopping board. Use a chopping board that you don’t really care about like a plastic board, because it will stain from the juices. To extract the pomegranates, you’ll want to hold the pomegranate over a large bowl, and grab a wooden spoon. Next, you literally ‘spank’ it with the wooden spoon over the bowl, and the pomegranate seeds should fall into the bowl!

Roasting Your Sweet Potato

The key tip I have for roasting and cutting your sweet potato, is to make sure the diced sweet potato is roughly the same size. The more even pieces are, the more even the sweet potato will cook. You’ll want to cook the sweet potato until it’s nice and crispy and caramelized on the outside, without being overly burnt.

Assembling Your Salad

This is the simple part! Roughly chop some fresh spinach leaves, add the sweet potato, pomegranate and feta. Top with the pine nuts and honey mustard dressing to bring it all together!

You can’t go past the bright colours, the crunch of the pine nuts, sweetness of the potato and pomegranate and tanginess of the feta. It’s actually a flavour and texture combination made in heaven! This salad is so festive looking, perfect for the dinner table at Christmas, in both the southern and northern hemisphere!!

Happy almost Christmas lovelies x

Roasted Sweet Potato Salad with Pomegranate

5 from 7 votes

COURSE: Mains, Salad

CUISINE: Western

KEYWORD: Roasted Sweet Potato Salad, Sweet Potato Salad

PREP TIME: 20 minutes

COOK TIME: 40 minutes

TOTAL TIME: 1 hour

SERVINGS: 4 people

CALORIES: 462

AUTHOR: The Home Cook's Kitchen

With vibrant colors, and fresh flavors, this roasted sweet potato salad is perfect for the dinner table this Christmas! 

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Ingredients

• 3 cups spinach
• 8 oz sweet potato, diced
• 1/2 cup pomegranate seeds
• 3 oz feta
• 1/2 cup pinenuts
• 1/2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper

Honey Mustard Dressing

• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• 1 tbsp honey
• 6 tbsp olive oil
• 2 tbsp red wine vinegar

Instructions

• Preheat oven to 400F/200C.
• Peel sweet potato and dice into 2cm/1 inch cubes.
• Toss sweet potato in about 1/2 tablespoon of olive oil and season with salt and pepper.
• Place on a lined baking tray and bake until crispy and cooked through (about 30-40 mins)
• Leave sweet potato to cool for 10 mins
• Add spinach to a small salad bowl. Top with sweet potato, feta, pomegranate seeds and pinenuts.

Honey Mustard Dressing

• Combine all ingredients in a jar and shake until well combined.
• Toss the salad with the dressing, serve and enjoy! 

Nutrition

Calories: 462kcal | Carbohydrates: 24g | Protein: 7g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 884mg | Potassium: 478mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10245IU | Vitamin C: 10mg | Calcium: 147mg | Iron: 2.3mg

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This recipe originally appeared on the blog in 2016 and has been updated with fancy new photos and recipe tips!