Sweet Potato & Pomegranate Salad

Sweet Potato & Pomegranate Salad

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

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 saladΒ 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.

Sweet Potato & Pomegranate Salad
  • 2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
  • 2 cups baby salad greens (baby kale, spinach, arugula, etc.)
  • ⅓ cup pomegranate seeds
  • ⅓ cup crumbled feta
  • ¼ cup toasted pistachios, chopped
  • Handful of chopped cilantro
  • 2-3 scallions, chopped, white and green parts
For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • ½ garlic clove, minced
  • 2 teaspoons honey
  • 1 teaspoon sherry vinegar or white wine vinegar
  • Sea salt and fresh black pepper
  1. Roast the sweet potatoes: Preheat your oven to 400 degrees. Drizzle the sweet potato cubes with some olive oil, salt, and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn a darker brown.
  2. Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust.
  3. Assemble the salad with the roasted sweet potatoes, greens, pomegranate, feta, pistachios, cilantro, and scallions. Toss lightly in the dressing and serve.



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 πŸ™‚ .

  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 πŸ™‚

  11. 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).

  12. 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!

  13. marla from familyfreshcooking.com on said:

    Love this recipe! Will be linking back to this in my upcoming post πŸ™‚

  14. Eveline on said:

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

  15. 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 πŸ™‚

    • jeanine from loveandlemons.com on said:

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

  16. 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 πŸ™‚

  17. Sam on said:

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

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