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Roasted Sweet Potato Salad with Feta, Pomegranate, and Lemon-Maple Vinaigrette

Close-up of a vibrant sweet potato salad featuring roasted orange sweet potato cubes, crumbled white feta cheese, and bright red pomegranate seeds over greens.
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This roasted sweet potato salad balances sweet, savory, and tangy flavors. It features caramelized sweet potatoes, salty feta cheese, bright pomegranate seeds, and crunchy walnuts, all coated in a simple lemon-maple vinaigrette. This dish is excellent for meal prep, potlucks, or as a healthy side dish.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens (like arugula or spinach)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pomegranate seeds
  • 1/3 cup toasted walnuts or pecans
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on the prepared baking sheet. Spread them into a single layer.
  3. Roast for 20 to 25 minutes, turning halfway through, until the sweet potatoes are tender and slightly caramelized. Remove from the oven and let them cool slightly.
  4. While the potatoes cool, prepare the vinaigrette. In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, maple syrup, Dijon mustard, and minced garlic until well combined.
  5. In a large bowl, combine the mixed greens and the slightly cooled roasted sweet potatoes.
  6. Drizzle about half of the vinaigrette over the greens and potatoes. Gently toss to coat.
  7. Add the feta cheese, pomegranate seeds, and toasted walnuts to the salad. Toss lightly one more time.
  8. Serve immediately, offering the remaining vinaigrette on the side. This salad is also great for make ahead salad recipe storage.

Notes

  • To toast the nuts, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant. Watch them closely to prevent burning.
  • You can substitute goat cheese for feta if you prefer a creamier texture.
  • This recipe works well for vegetarian salad ideas and can be stored for meal prep lunch salads for up to three days.

Nutrition

Find it online: https://pureplatepath.com/sweet-potato-salad-recipe-roasted-feta-pomegranate/