Sweet Potato and Pomegranate Salad
  • November 10, 2015
  • Food
  • I’m so excited to share this sweet potato and pomegranate salad with you today! There is so many seasonal ingredients happening that makes it fresh, healthy and delicious. I started with this recipe as inspiration, subbed the X for sunflower seeds and added in crispy chickpeas for an extra crunch that makes it filling enough for a light meal or as a side.Sweet Potato and Pomegranate SaladI served it for my family over the weekend (Brett made AMAZING ribs btw) and everyone loved it. I made a huge batch so I’d have leftovers for lunch and it re-heats really well. You can also serve it cold though if you’d like.Sweet Potato and Pomegranate Salad

    Sweet Potato and Pomegranate Salad


    • 4 large sweet potatoes, peeled and cut into 1-inch cubes
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • 1 cup pomegranate arils
    • 1/2 cup sunflower seeds
    • 1/2 cup feta cheese
    • 1 can chickpeas
    • For Pomegranate Dressing:
    • 2 tablespoons pomegranate juice
    • 2 tablespoons red wine vinegar
    • 1 tablespoon honey
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper, to taste


    1. Preheat the oven to 400 degrees F.
    2. 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, to taste.
    3. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
    4. On a separate baking sheet lined with a paper towel, add the chickpeas (rinse them first) and let dry for 5-10 minutes.
    5. Once dry, remove the paper towel and toss them with olive oil and salt.
    6. Roast for 30-40 minutes, stirring occasionally, or until chickpeas are cripsy. Remove from oven and set aside.
    7. Place the sweet potatoes in a large bowl. Add pomegranate arils, sunflower seeds, and feta cheese.
    8. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Add chickpeas and gently toss.
    9. If you'll know they'll be leftovers, save some of the chickpeas to add in later. This will keep them crispy.