This vibrant sweet potato salad combines roasted sweet potatoes and broccoli with peppery arugula, juicy pomegranate seeds, and creamy cheese, all brought together with a bright, honey-lemon dressing. It's fresh, colorful, and perfect for a light lunch or a show-stopping side dish.
Ingredients you will need
Sweet potato: Peeled and cubed into ½ inch (1 cm) pieces for even roasting.
Broccoli:Â Cut into florets; adds color and a crispy texture that balances the creaminess of the potatoes.
Pomegranate:Â Seeds add a burst of juiciness and a pop of color.
Arugula:Â Provides a peppery base and freshness.
Cheese: Chèvre or Brie adds creaminess and richness.
Olive oil:Â For roasting the vegetables and for the dressing.
Salt and pepper:Â Use for roasting the vegetables as well as in the dressing.
Lemon juice:Â Use freshly squeezed lemon juice to make the dressing.
Honey:Â Adds subtle sweetness to the dressing.
Dijon mustard:Â Adds a mild sharp flavor and helps emulsify the dressing.
Looking for more delicious salad recipes? Look no further! Check out this fancy-looking  Arugula beet salad with feta and walnuts, or this Healthy tuna egg salad.
Cooking tips
Roast evenly. Toss the vegetables midway through cooking and rotate the tray frequently to prevent burning while ensuring even roasting.
Cool before assembling. Allow roasted vegetables to cool slightly so the arugula doesn't wilt and the salad maintains its texture.
Re-emulsify the dressing. Shake or whisk the dressing again before drizzling to keep all ingredients combined.
How to make sweet potato salad
Making the dressing:Â Combine all dressing ingredients in a mason jar and shake well, or whisk them together in a bowl. Set aside.
Roasting the veggies:Â Preheat the oven to 200C (390F). Toss sweet potato cubes and broccoli florets with olive oil, salt, and black pepper until evenly coated. Spread them on a baking tray and roast for 20 minutes, tossing and rotating the tray after the first 10 minutes and then every 5 minutes. Remove and let cool slightly.
Prepare the pomegranate:Â Cut the pomegranate in half. Hold each half over a bowl and tap the back with a wooden spoon to release the seeds.
Assembling: Spread the arugula evenly on a serving plate. Top with roasted vegetables, pomegranate seeds, and pieces of cheese. Shake the dressing again to re-emulsify and drizzle evenly over the salad. Serve immediately.
Possible variations
Add nuts:Â Toasted walnuts or pecans add crunch and extra flavor.
Swap the cheese:Â Feta cheese works well for a tangy alternative.
Use seasonal vegetables:Â Carrots or butternut squash can be substituted for sweet potatoes or broccoli.
Make it grain-based:Â Add cooked quinoa or farro to turn this salad into a hearty main dish.
Storing tips
You can roast the vegetables and store them separately, but assemble the salad just before serving to keep the arugula fresh. Assemble the salad just before serving to maintain the freshness and texture. The dressing can be stored in the fridge for up to a week.
Recipe
Sweet potato salad
Equipment
- Baking sheet
- Knife
- Mason jar or mixing bowl and a whisk
- Wooden spoon
Ingredients
- 1 lb (450g) sweet potato 1 medium sweet potato, peeled and cut into ½ inch (1 cm) cubes
- 1 head broccoli cut into florets
- 1 pomegranate
- 2 oz (55g) arugula about 2 cups
- 3.5 oz (100g) Chèvre cheese or Brie if you don't like goat cheese
- Olive oil
- Salt
- Black pepper
Dressing
- Juice of ½ lemon
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Place all dressing ingredients in a mason jar, close it, and shake well. Alternatively, combine the ingredients in a bowl and whisk vigorously. Set aside.
- Preheat the oven to 200°C (390°F).
- In a bowl, toss the sweet potato cubes and broccoli florets with a generous drizzle of olive oil, salt, and black pepper until well coated.
- Spread the vegetables on a baking tray and roast for about 20 minutes, or until the potatoes are tender and the broccoli is lightly browned. To prevent the broccoli from burning, toss the vegetables and rotate the tray after the first 10 minutes, then every 5 minutes. This ensures the broccoli crisps without burning and the potatoes cook evenly. Remove from the oven and let the vegetables cool before assembling the salad.
- Cut the pomegranate in half. Hold each half over a large bowl and tap the back with a back of wooden spoon to release the seeds.
- Spread the arugula evenly on a larhe serving plate. Top with the roasted vegetables and pomegranate seeds, then scatter the cheese over the salad.
- Shake the dressing again to re-emulsify, drizzle it evenly over the salad, and serve immediately.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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