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Baked Sweet Potato and Pomegranate Salad

-Serves 4

Baked sweet potato and pomegranate salad with rice vinaigrette - the perfect lunch for days when you are craving something cool yet hearty and wholesome. Enjoy the recipe! For more delicious vegetarian recipes, join us for our
‘Pure n Whole’ cooking classes each month - details here

Image by Luisa Brimble
Ingredients for Baked Sweet Potato and Pomegranate Salad

  • 4 medium sweet potatoes, cubed, plus Papa's Grove extra-virgin olive oil, salt & pepper for roasting

  • 100g baby salad greens (baby kale, spinach, arugula, etc.)

  • 1/2 cup pomegranate seeds

  • 1/4 cup toasted pistachios

  • 1/2 cup crumbled feta


For the dressing:

  • 2 tablespoons Papa’s Grove extra-virgin olive oil

  • ½ garlic clove, minced

  • 1-2 teaspoons honey, as per taste

  • 1 tablespoon white wine vinegar or rice vinegar or sherry vinegar 

  • Sea salt and fresh black pepper

Recipes

1. Roast the sweet potatoes: Preheat your oven to 190C. Drizzle the sweet potato cubes with some olive oil, salt, and pepper, and roast in the oven for 20 minutes, or until the edges start to turn a light brown. 
2. Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust salt.
3. Assemble the salad with the roasted sweet potatoes, greens (I used Arugula), pomegranate pearls. Toss lightly in the dressing and serve. Sprinkle pistachios and crumbled feta - serve!

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