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!
I love a traditional balsamic vinaigrette. You can always count on it to be delicious and 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!
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!
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
Preheat oven to 400 degrees and place oven rack in upper third of oven.
Peel potatoes, dice them into 1/2" 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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