Serves 4
197 cal · 25 min
Sweet Potato Harvest Salad
Recipe GLPRefad66fee03b7c
A vibrant, wholesome salad featuring roasted sweet potatoes paired with crisp apples, tart pomegranate seeds, and crunchy pumpkin seeds. Dressed with a simple vinaigrette of apple cider vinegar and olive oil, this colorful dish offers a perfect balance of sweet, tangy, and nutty flavors. Ideal as a side dish or light main course.
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Ingredients
4 cups Sweet potatoes, diced
1 cup Red apple, diced
¼ cup Pomegranate seeds
4 tablespoons Pumpkin seeds (pepitas)
2½ teaspoons Extra virgin olive oil
1 tablespoon Apple cider vinegar
¼ teaspoon Salt
⅛ teaspoon Black pepper
Directions
Wash your hands thoroughly with soap and water before handling ingredients.
Preheat your oven to 400°F (200°C).
Place the diced sweet potatoes on a baking sheet. Drizzle with 1 teaspoon of olive oil and toss to coat evenly. Roast for about 10 minutes until the edges begin to soften and lightly caramelize.
Remove the sweet potatoes from the oven and transfer to a plate. Let them cool to room temperature.
In a large bowl, combine the cooled roasted sweet potatoes, diced red apple, pomegranate seeds, and pumpkin seeds.
In a small bowl, whisk together the remaining 1.5 teaspoons of olive oil, apple cider vinegar, salt, and black pepper until combined.
Pour the vinaigrette over the sweet potato mixture and toss gently until all components are lightly coated and well combined. Serve immediately or at room temperature.
