I don’t think it is a coincidence that pomegranates come into season around the holidays. I cannot think of a more festive looking fruit! And the fact that pomegranates contain immune boosting antioxidants to help fight those colds and flus is just a win/win! They also happen to taste great and make a flavorful addition to salads. I will be serving these Greens with Roasted Sweet Potatoes and Pomegranate Seeds at our Christmas table!
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The Sweet Potatoes:
Roasting enhances the already natural sweetness of these lovely orange potatoes! And combined with pom seeds and feta, this salad couldn’t look more like the holidays!
The Pom Seeds:
If you find removing pomegranate seeds to be a chore, you will love my easy method for getting those seeds out in two minutes! No more struggle, no more mess!
Yes, I said dressings. I am going to offer you two. Both taste amazing on this salad. The first is a traditional balsamic vinaigrette that takes a total of about two minutes to put together. Heart healthy olive oil, sweet aged balsamic, chopped green onions and a hint of dijon combine to make a flavorful dressing that compliments the sweet potatoes and creamy feta! BUT if you prefer a lighter dressing, this salad also tastes delicious with a light lemon honey dressing.
The Recipe: Greens with Roasted Sweet Potatoes and Pomegranate Seeds
Tips and what you will need: for roasting sweet potatoes I always recommend covering a rimmed cookie sheet with unbleached parchment paper for best results and easy clean up! As always you will need a good knife!
Greens with Roasted Sweet Potatoes and Pomegranate Seeds
Yield 4 -6
I offer two dressing choices for this salad: a traditional balsamic vinaigrette and a light lemon honey dressing. They both taste amazing on this salad so choose which ever floats your boat!
- 5 oz baby greens
- 2 sweet potatoes, peeled, diced and roasted
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese
- 1/3 cup dried, salted pepitas (pumpkin seeds)
- olive oil, sea salt, pepper
- ⅓ cup Olive Oil
- 3 Tablespoons good quality aged Balsamic Vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 Tablespoon finely chopped green onions
- 1 pinch of sea salt
- a few turns freshly ground pepper
Honey Lemon Dressing:
- 1/3 cup good quality extra virgin olive oil
- 2 T freshly squeezed lemon juice
- 1 T raw honey (optional)
- pinch sea salt
- few turns fresh black pepper
- Preheat oven to 400 degrees and place oven rack in upper third of oven.
- Peel potatoes, dice them into 13" cubes and place on cookie sheet covered with parchment paper.
- Drizzle with olive olive oil and toss. Use enough olive oil so potatoes are coated and glistening but not drenched.
- Sprinkle lightly with sea salt and pepper, toss again.
- Place in oven for about 40 minutes or until potatoes are soft and edges are a little browned.
- While potatoes cook, seed pomegranate and make dressing by combining all ingredients and whisking until emulsified.
- When potatoes are done, remove from oven and allow to cool a bit.
- Place greens on platter, toss in pom seeds, pepitas, feta and sweet potatoes
- Drizzle with salad dressing and toss. Serve.
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