Fall Dish: Sweet Potato Pomegranate Salad

Sweet Potato Salad

Thanksgiving is less than two-weeks away and it is time to finalize your Thanksgiving menu. I know I’ll be making one alteration to our family Thanksgiving menu this year by adding this Sweet Potato Pomegranate Salad to the menu. The Sweet Potato Pomegranate Salad is light, full of flavor, and will add a great pop of color to the table.

This wonderfully delicious recipe is from Two Peas and Their Pod. I hope you enjoy it as much as I did!

Ingredients:

  • 4 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 Tablespoon olive oil
  • 1 Cup pomegranate arils
  • 1/2 Cup pepitas
  • 1/2 Cup feta cheese
  • Salt and pepper for seasoning

For the pomegranate dressing:

  • 2 Tablespoons pomegranate juice
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon honey
  • 2 Tablespoons olive oil
  • Salt and pepper for seasoning

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
  2. Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.
  3. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.

photo credit: Two Peas and Their Pod

Posted on by Taylor
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