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–+ servings

Roasted Sweet Potato Salad with Spinach and Pomegranate

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Prep: 20 minutes
Cook: 25 minutes
Cool-Down Time 15 minutes
Servings 4
Course
Salad
Cuisine
International
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Description

A colorful fall salad featuring tender roasted sweet potatoes, fresh baby spinach, juicy pomegranate seeds, and crunchy honey-roasted pumpkin, sunflower, and chia seeds, all tossed in a sweet-and-tangy white balsamic dressing and finished with crumbled feta. A delicious balance of textures and flavors in every bite!

Ingredients
 

Salad Base

  • 900 g / 2 lbs Sweet potatoes cubed
  • 200 g / 7 oz Baby spinach
  • 1 Pomegranate
  • 150 g / 5 oz Feta cheese optional
  • 3 tbsp Olive oil
  • Salt and black pepper to taste

Seed Mix

  • ½ cup Pumpkin seeds
  • ¼ cup Sunflower seeds
  • 2 tbsp Chia seeds
  • 1½ tbsp Honey
  • 1 tbsp Olive oil
  • 1 pinch Salt

Dressing

  • 500 ml White balsamic vinegar simmered and reduced
  • 4 tbsp Honey
  • ½ cup Olive oil
  • Salt and black pepper to taste

Instructions
 

  • How to Make the White Balsamic Reduction
    First off, start making the white balsamic vinegar reduction: Empty the white balsamic vinegar into a saucepan and bring it to a simmer. Reduce the heat to medium and let it simmer uncovered until it reduces to ¾ cup. Keep a close eye on the vinegar as it simmers; the end result should have the consistency of thick maple syrup.
    Set it aside to cool down completely. This can be made a couple of days in advance and stored in a glass jar in the refrigerator.
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  • Roasting the Sweet Potatoes
    To roast the sweet potatoes: Peel the sweet potatoes and cut them into 2.5 cm / 1-inch cubes. Place them on a baking sheet in a single layer. Toss them with salt, black pepper, and olive oil. Roast in an oven preheated to 200°C / 400°F for about 20 minutes or until fork-tender, making sure to give them a quick stir every 5 minutes. Remove from the oven and set aside to cool down completely.
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  • Making the Honey-Roasted Seed Mix
    To make the honey-roasted pumpkin seed mix: Preheat the oven to 160°C / 325°F. Whisk together the honey, sea salt, and olive oil in a medium bowl until combined. Add the pumpkin seeds, sunflower seeds, and chia seeds, then stir well until all of the seeds are evenly coated in the honey mixture.
    Transfer the seeds onto a baking sheet lined with parchment paper, spreading them into an even layer. Bake for about 15 minutes, making sure to stir them every 5 minutes to ensure they roast evenly and do not burn. Remove from the oven and set aside to cool down completely.
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  • Preparing the Dressing
    To make the dressing: In a small jar, combine 3 tablespoons of your prepared white balsamic reduction with the honey, olive oil, sea salt, and black pepper. Close the jar tightly with its lid and shake well until the ingredients are thoroughly emulsified. Store the remaining white balsamic reduction in a small glass jar or bottle in the refrigerator for future use.
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  • Assembling the Salad
    To assemble the salad: Arrange the baby spinach around the outer edges of a large, shallow serving bowl. Pile the cooled, roasted sweet potatoes neatly right in the center. Evenly scatter the vibrant pomegranate seeds and your honey-roasted seed mix all around the sweet potatoes. Top the salad with the crumbled feta cheese—or simply leave it out to keep this dish entirely vegan and paleo-friendly. Just before serving, give the dressing one final shake and drizzle it evenly over the salad. Sahtain!
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Notes

 
 
Keyword Honey, Olive Oil, pomegranate seeds
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