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roasted sweet potato salad in white bowl on wooden board

Roasted Sweet Potato Salad with Pomegranate

The Home Cook's Kitchen
With vibrant colors, and fresh flavors, this roasted sweet potato salad is perfect for the dinner table this Christmas! 
5 from 7 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Mains, Salad
Cuisine Western
Servings 4 people
Calories 462 kcal


  • 3 cups spinach
  • 8 oz sweet potato diced
  • ½ cup pomegranate seeds
  • 3 oz feta
  • ½ cup pinenuts
  • ½ tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Honey Mustard Dressing

  • 1 teaspoon Dijon mustard
  • 1 garlic clove crushed
  • 1 tablespoon honey
  • 6 tablespoon olive oil
  • 2 tablespoon red wine vinegar


  • Preheat oven to 400F/200C.
  • Peel sweet potato and dice into 2cm/1 inch cubes.
  • Toss sweet potato in about ½ 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! 
Keyword Roasted Sweet Potato Salad, Sweet Potato Salad