This just might be my new favorite recipe! If you enjoy sweet potatoes you’ll LOVE this recipe. This is something that would actually be great for a side dish on Thanksgiving or Christmas. I came across this recipe by researching a few different variations and creating my own. Unfortunately, pomegranates are not in season right now so I couldn’t find fresh pomegranates anywhere!I decided to improvise with some pomegranate flavored dried cranberries. Here’s how to get started:
Ingredients
- 2 large sweet potatoes
- – peel & cut into cubes
- 2 teaspoons olive oil
- 1/2 cup pomegranate arils (substituted with pomegranate craisins if not in season)
- 1/4 cup pepitas
- 1/3 cup feta cheese
- 1/4 cup red cabbage
- 1/4 cup green onions
- Sprinkle some salt and pepper
- Pomegranate Dressing:
- 1 tablespoon pomegranate juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
1. Preheat over to 400 degrees
2. Peel and cut sweet potatoes into small cubes and place on a baking pan
3. Drizzle olive oil, salt and pepper over potatoes
4. Cook in the over for 20-30min taking some time to mix around the cubes every couple minutes
4. While the potatoes are cooking chop up your green onions and red cabbage into small pieces.
5. If you were able to find pomegranates (then you are more lucky than me!) use the arils inside the pomegranate or some stores sell them separately. You usually can just cut the pomegranate in half and tap the back of it to get the arils to fall out.
– if not use the pomegranate craisins like me they came out just as good!
6. Once the sweet potatoes are finished cooking pour the green onions, red cabbage, feta cheese, pepitas and pomegranate on top.
The Dressing: Mix the pomegranate juice, olive oil, honey, red wine vinegar, salt and pepper in a bowl until you start to see the bubbles.Drizzle over your salad and BOOM you’ve got yourself a tasty, sweet and healthy salad. I enjoyed mine with some grilled chicken on the side but you can really pair it with anything.