We blog about this recipe here.
Sweet Potato and Pomegranate Salad
We suggest using this gorgeous salad to shake up the holiday menu routine. Why do sweet potatoes always have to be baked in a casserole – and with marshmallows?! Adapted from TwoPeasandtheirPod.com.
- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 T olive oil
- Salt and pepper, to taste
- 1 cup pomegranate seeds
- 1/2 c pepitas (pumpkin seeds); I use store-bought roasted & salted seeds
- 1/2 c feta cheese, crumbled
Dressing
- 1 T pomegranate juice (from seeding the pomegranate – but can be omitted)
- 1 T lemon juice
- 1 T pomegranate molasses – or honey
- 2 T olive oil
- 1/2 tsp kosher salt – or to taste
Preheat the oven to 400 degrees. 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. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
Place the sweet potatoes in a large bowl. Add pomegranate seeds, pepitas, and feta cheese.
In a small bowl, whisk together pomegranate juice, lemon juice, pomegranate molasses,(or honey), olive oil, and salt. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.
If you’re not serving the salad right away, wait until dinner time to toss it all together and add the dressing. Recipe brought to you by BigLittleMeals.com and Andy and Ann.
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