Sweet Potato & Pomegranate Salad

Sweet Potato & Pomegranate Salad // loveandlemons.com

I hope you all had a very merry Christmas!

Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert.

Sweet Potato & Pomegranate Salad // loveandlemons.com

With new years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This is a variation of this sweet potato salad that I was obsessed with at the beginning of fall. I made it a little more festive by using red pomegranates and bright green pistachios.

2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
2 cups baby salad greens (baby kale, spinach, arugula, etc.)
1/3 cup pomegranate seeds
1/3 cup crumbled feta
1/4 cup toasted pistachios, toasted & chopped
handful of chopped cilantro
2-3 chopped scallions, white and green parts

2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste

Roast the sweet potatoes:
Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown.

Make the dressing:
Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside.

Assemble all salad ingredients, toss lightly in the dressing.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Jocelyn from Www.grandbaby-cakes.com on said:

    I love the use of the rarely used in season pomegranates with sweet potatoes. Such an odd yet magical pairing!

  2. Isabelle Krake from headredandblondi.blogspot.com on said:

    Mmm, mmm! This sounds so good! I definitely want to try it 🙂 .

  3. I am amazed at your creativity with sweet potato. Have you tried purple ones? They would look fab against the pomogrante seeds

  4. Katie Meyers from meyersstyles.com on said:

    Jeanine/Jack-awesome recipe! I love pomegranate seeds & am always looking for creative ways to incorporate them into my meals – thanks! Yet again, your pictures are beautiful!

  5. Sharmila from cheekychilli.com on said:

    Such a beautiful recipe and a novel combination! Have to try this. The photos are gorgeous.

  6. Alissa from bigeatstinykichen.com on said:

    So festive! I need to incorporate pomegranate seeds into my dishes more often. This looks so elegant!!!

  7. Val on said:

    Yum! Am going to try this with some substitutions since that’s what I have on hand. Butternut for the sweet potato, gorgonzola for the feta and all spinach leaves. Thanks for the inspiration (and the beautiful photos as always)!

  8. Val on said:

    Yum! Am going to try this with what I have on hand: substituting butternut for sweet potato, gorgonzola for feta and all spinach leaves for mixed greens. Thanks for the inspiration, and the beautiful photos (as always).

    • jeanine from loveandlemons.com on said:

      those sound like great substitutions, I love using up what I have on hand, hope you liked it!

  9. Yum! A simple delicious salad, nothing beats a generous helping of roasted sweet potatoes to take a salad to a whole new level of wonderfulness if you ask me!

  10. Anni on said:

    Oh my Goodness! I just made your salad, just that I substituted fresh goat cheese for feta. It is sooooo delicious!!! I will blog about it once my blog is all set up. It will be one of my alltime favs!***

    • jeanine from loveandlemons.com on said:

      glad you liked it! It’s one of my faves too 🙂

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  12. sarah from honeyandlimes.wordpress.com on said:

    great post! this is very similar to the quinoa w/sweet potatoes salad i’ve been making that was featured in a recent issue of food&wine mag (from nov 2012, i think).

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  14. My husband who often refers to salad as rabbit food was obsessed with this salad- he said it was the best salad he has ever had in his life. It was so good and surprisingly filling. I shared this recipe in my most recent weekly meal plan on my blog, thank you!

    • jeanine from loveandlemons.com on said:

      Hi Emily, yes… love to hear that! Thanks for sharing!

  15. marla from familyfreshcooking.com on said:

    Love this recipe! Will be linking back to this in my upcoming post 🙂

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  24. Eveline on said:

    I love this recipe, it is my favorite fall salad!!!

  25. Chelsa on said:

    I made this tonight… used what I had on hand- so I sub’d red onion for spring onions and toasted pecans for the pistachios. It SO rocked my world, the flavor combo was incredible. Awesome recipe that I will def make again! and SOON 🙂

    • jeanine from loveandlemons.com on said:

      Hi Chelsa, I’m so glad you liked it! That combo is one of my favorites for sure 🙂

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  29. Kathryn Grace from yayyayskitchen.com on said:

    Oh how I wish my sweetheart loved cilantro as much as I do! But a little mustard or radish green might be almost as tasty in this salad. I know we’ll enjoy it. Love the idea of the pistachios. They’ll be a nice change from the nuts and seeds we usually put in our salads.

    • jeanine from loveandlemons.com on said:

      You can just skip the cilantro – it’s not all that necessary here 🙂

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  31. Sam on said:

    How many does this serve? I’m going to make this for 8-9 people.

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