This sweet potato salad is too good to be true! It’s light, healthy, super fresh and insanely flavoursome! Easy to make, and great for a crowd.
So I may accidentally posted another Christmas recipe without realising, but when I was looking at the colours of this salad I couldn’t help notice the red, white and green colours!
This salad is everything and I’m so excited to be sharing it with you! Adam specially sent me a text when he tried it with a big thumbs up and smily face, so it’s definitely husband approved.
Salads are one of my favourite dishes to take to a pot luck dinner party, luncheon or special occasion, and this sweet potato salad is a new favourite!
How to Make this Recipe
This is a super simple salad with minimal ingredients. Most ingredients are easy to find in regular supermarkets or farmers markets.
This is more of a winter salad, however can be made any time of the year with a few substitutes.
Rocket/Arugula – the rocket gives this salad a beautiful peppery taste. You will need about 60g, which is a good sized handful.
Sweet Potato – I love using sweet potato in salads. They’re a versatile vegetable and available all year around. I used a small sweet potato, diced into even pieces.
Pomegranate – this is probably the only ingredient in this recipe you may find harder to find outside of the winter months. I LOVE pomegranate so I use about 1 cup of pomegranate arils which is about 1 small pomegranate.
If you can find fresh, some supermarkets now have frozen pomegranate arils which are great to use as well.
Marinated Feta – marinated feta is one of my favourite types of feta cheese to use. Marinated feta is easy to find in most supermarkets. In Australia I love using Yarra Valley Dairy feta.
Bulgur – I used about 1 cup of cooked bulgur for this recipe. You can also substitute it with quinoa, farro, wild rice or barley.
Herbs – fresh mint and parsley is a must! These should be chopped finely.
Spring Onion/Green Onions – I use the white and green parts. Save a bit of the green parts for a garnish for the top of the salad. Spring onion should be diced finely.
Lemon Juice – the lemon juice and feta marinade make the dressing for this salad. It’s super simple but tastes tangy, bright and so, so good.
Step by Step Instructions
For full instructions, follow the recipe card, but here a few tips and steps to making this salad.
- Cook your grains.
- Roast sweet potato
- Remove the arils from the pomegranate
- Finely dice herbs and spring onions.
- Wash rocket
- Combine all the ingredients together in a bowl with 1-2 tablespoons of the feta and juice of half a lemon.
- Serve and enjoy!
How to Cook Bulgur
If using bulgur, combine 1 cup of bulgur with 2 cups of water and a pinch of salt in a small saucepan.
Bring to boil, reduce heat and simmer for for 12-15 minutes until tender. Drain off excess water then fluff with a fork.
How to Roast Sweet Potato
To roast your sweet potato, preheat the oven to 200C/400F and line a baking tray with baking paper.
Combine sweet potato with a dash of olive oil and some salt and pepper in a bowl, and toss.
Transfer to your baking tray and roast for 20-30 minutes, until it starts to caramelise and is tender.
Make sure your sweet potato is cut into even chunks so that it cooks evenly.
How to De-Seed A Pomegranate
There are so many different ways to de-seed a pomegranate.
I personally cut the pomegranate in half, then make four little slices into the flesh of the pomegranate and pull it apart.
Then I use my fingers to gently remove the seeds into a bowl of water. If any of the skin gets into the water, it simply floats to the top and you can scoop it out.
I alway make sure to wear an apron as pomegranate can stain clothes and benches. Always wipe down your area as you go.
The Salad Dressing
The beauty of this salad, is that there is no technical dressing. I did try and make one with mustard and lemon and a few other things but I just didn’t like the taste.
The fresh herbs and spring onion do enough to flavour the salad, so the only thing I add is fresh lemon juice and a few tablespoons of the oil from the feta.
Does this Salad Keep?
I prefer to eat these fresh salads the same day, but you can keep it up for a day. We had leftovers the next day for our work lunches and it still tasted great.
Can you make this salad ahead of time?
Yes and no! You can prepare all the ingredients separately, then assemble it closer to the time you are eating it.
I would prepare the grains and sweet potato in the morning or evening and put it separately in air tight containers.
Then I would chop my herbs and spring onion and place them in a container too. Same with the pomegranate.
Then all you need to do is to put all the ingredients in a salad bowl and serve, super simple!
I wouldn’t make it and assemble it all in the morning however to eat it that evening as it may get soggy. It’s best to prepare it individually in the morning then put it together later.
What can I serve this salad with?
The beauty of this salad is that it is super versatile. With the fresh and vibrant flavours, this would pair beautifully with a middle easter flavoured lamb roast, fresh fish or chicken.
This salad is an absolute beauty. Not only does it taste fantastic, but it also looks stunning!
This would make a beautiful salad for a Thanksgiving or Christmas dinner, pot luck lunch, or dinner party side dish! It’s fresh, vibrant, colourful and so easy to make!
More Delicious Sweet Potato Recipes to Try!
Sweet potato is one of my favourite vegetables to use in cooking because it’s so versatile and tasty! Try some of these recipes next time!
- Sweet Potato Chickpea Curry
- Sweet Potato Pumpkin Soup
- Sweet Potato, Lentil and Kale Curry
- Chicken Massaman Curry
- Vegetable Coconut Curry
Let me know if you make this recipe! I love seeing you’re creations! If you have made it and love it, I’d love if you left a comment and a star rating!
Georgie x x
Sweet Potato Salad
- Roasting Tray
- Salad Bowl
- Salad Servers
- Small bowl
- 1 small sweet potato peeled and diced
- 1/2 tbsp olive oil
- 60 g rocket/arugula about 2 cups
- 1 pomegranated de seeded
- 1 cup cooked bulgur
- 1/4 cup mint finely chopped
- 1/4 cup parsley finely chopped
- 4 spring onions/green onions sliced
- 1/2 cup marinated feta reserve some oil for dressing
- 2 tbsp lemon juice of half a lemon
- Toss your diced sweet potato in olive oil and a pinch of salt and pepper.
- Roast in a 200C/400F oven for 20-30 minutes, or until sweet potato starts to get crispy and softens.
- If using bulgur, combine 1 cup of bulgur with 2 cups of water and a pinch of salt in a small saucepan. Bring to boil, reduce heat and simmer for for 12-15 minutes until tender. Drain off excess water then fluff with a fork.
- Place all the salad ingredients in a large bowl.
- Drizzle with a few tablespoons of reserved feta marinade, and lemon juice.
- Toss until well combined, and serve.
If you loved this recipe, I’d love for you to leave a comment and review! Also, don’t forget to snap a pic of your finished recipe and share it on our on our Instagram account using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I’d love to see your creations!