Ingredients
For the Salad:
5 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil (or avocado oil)
1 teaspoon onion powder
Kosher salt and black pepper, to taste
¼ cup chopped fresh mint leaves
¼ cup chopped fresh parsley
¼ cup shelled roasted pistachios, chopped
1 large pomegranate, seeded
1 small red onion, thinly sliced
For the Citrus Vinaigrette:
3 tablespoons extra virgin olive oil
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon honey or maple syrup
1 tablespoon Dijon mustard
½ teaspoon ground cumin
Kosher salt, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, onion powder, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and tender. Let cool slightly.
- In a large bowl, combine roasted sweet potatoes, mint, parsley, pistachios, pomegranate, and red onion.
- Whisk together all dressing ingredients until emulsified. Taste and adjust seasoning.
- Drizzle dressing over salad and gently toss until evenly coated. Serve immediately or refrigerate for 1 hour to allow flavors to develop.
Notes
- Cut sweet potatoes evenly for uniform roasting.
- Let potatoes cool before adding herbs to prevent wilting.
- Make the dressing ahead for deeper flavor.
- Toss just before serving to avoid soggy potatoes.
- Prep Time: 15 min
- Cook Time: 30 min