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Greens with Roasted Sweet Potatoes and Pomegranate Seeds

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!

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Linda Spiker


The Salad:

  • 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

Balsamic Dressing:

  • 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


  1. Preheat oven to 400 degrees and place oven rack in upper third of oven.
  2. Peel potatoes, dice them into 1/2" cubes and place on cookie sheet covered with parchment paper.
  3. Drizzle with olive olive oil and toss. Use enough olive oil so potatoes are coated and glistening but not drenched.
  4. Sprinkle lightly with sea salt and pepper, toss again.
  5. Place in oven for about 40 minutes or until potatoes are soft and edges are a little browned.
  6. While potatoes cook, seed pomegranate and make dressing by combining all ingredients and whisking until emulsified.
  7. When potatoes are done, remove from oven and allow to cool a bit.
  8. Place greens on platter, toss in pom seeds, pepitas, feta and sweet potatoes
  9. Drizzle with salad dressing and toss. Serve.