Sweet Potato Pomegranate Salad

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MUST TRY RECIPE ALERT! MUST TRY RECIPE ALERT! There are quite a few random thoughts I need you need to know about this recipe the most important of which is you MUST TRY THIS RECIPE. In an effort to share them all but get through everything without sounding like a rambling idiot, here they are in no particular order:

  • My pomegranate wasn’t as ripe as I thought it would be (grrr!), usually this salad is far more vibrant with little pops of ruby seeds. You can expect this dish to add a lot of beauty to your table.
  • I normally use pistachio pieces (found at TJ’s) instead of pepitas because they add a bright green to the already colorful mix and have a mellow creamy flavor. This go-around I used pepitas as the recipe suggests and regretted it immediately. Try both and decide for yourself but I highly suggest pistachios.
  • Don’t feel the need to buy pomegranate juice for the dressing, I have used pom, orange and cranberry, all of which work just fine.
  • These pictures really don’t do this salad justice, it is a stunner.
  • Most importantly, put this on your list of options for an easy dish to contribute to a holiday meal that is beautiful, healthy and delicious. This is a MUST TRY RECIPE!

 

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Processed with VSCOcam with f2 preset

 

Sweet Potato Pomegranate Salad, adapted from Two Peas and Their Pod, serves 4-6 as a main, 6-8 as a side

4 large sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon oil with high smoking point like coconut or brown rice oil
Salt and pepper, to taste
1 cup pomegranate arils (about 1 pomegranate’s worth)
1/2 cup pepitas (or pistachio pieces as I prefer)
1/2 cup feta cheese

For the pomegranate dressing:
2 tablespoons pomegranate juice (canberry, orange and other juices you already have in your fridge can work, no need to buy extra)
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet, drizzle with oil and toss until well coated. Season with salt and pepper and roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender and starting to brown.

2. While potatoes are cooking whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper.

3. Once potatoes are done transfer from baking sheet to a bowl and drizzle dressing over top, toss and serve immediately.

 

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Processed with VSCOcam with f2 preset

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