Roasted Sweet Potato and Pomegranate Salad with Maple Balsamic Dressing


I have made this salad almost once a week since it was first conceived in our kitchen. I think the idea for it came to me in a dream. Likely an integration of all the things I have been looking at on Pinterest. It works. I don’t think I’ve made a better salad, in fact. Not only is it delicious, it’s beautiful. Is there anything lovelier than the ruby-like arils (‘seeds’) that come out of a ripe winter pomegranate? We binge on them during this season. Luckily, Andrew has figured out a technique to coax the arils from the fruit…using a bowl of water, a spoon, and a heavy hand. There are a few different ways and plenty of tutorials; such as Simply Recipes, Rachael Ray, and various other kitchen sites. Check YouTube. Just be sure you don’t wear white.

1 sweet potato, cut into small cubes (peeling is definitely optional…we never do).
1-2 tablespoons olive oil
1 apple, thinly sliced
¼ cup sunflower seeds
½ cup pomegranate arils
50-100 grams feta cheese
Handfuls of spring mix
Salt and pepper

2 parts olive oil
1 part maple syrup
1 part balsamic vinegar
Small squeeze of mustard (depending on how much dressing you make…consider a teaspoon if total volume is 1 cup)
Salt and pepper


  1. Preheat the oven to 425F. Toss the sweet potatoes in olive oil, salt and pepper and arrange on a baking sheet in a single layer. Roast in the oven for about 25 minutes, stirring once or twice during this time.
  2. While the sweet potatoes are roasting, toss the desired amount of spring mix (we usually do a few handfuls per person) with desired amount of dressing and salt and pepper. Arrange on plates.
  3. Finish the salad by topping the greens with the apple, sunflower seeds, pomegranate arils, feta, and sweet potato.



Dressing from Michael Smith: The Best of Chef at Home


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