Description
A vibrant seasonal salad pairing caramelized sweet potatoes, tangy feta, and pomegranate seeds in a zesty balsamic vinaigrette. Featuring toasted pepitas and crisp greens for texture, this hearty salad is both comforting and elegant.
Ingredients
4 cups mixed greens
2 large sweet potatoes, peeled and diced
1/2 cup crumbled feta cheese
1/4 cup pomegranate seeds
1/4 cup pumpkin seeds (pepitas)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
2 teaspoons fresh herbs (parsley or mint), chopped
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with olive oil, salt, and pepper
Spread on a baking sheet and roast 25–30 minutes until caramelized
To make vinaigrette: whisk together balsamic vinegar, honey, Dijon mustard, and 1/4 teaspoon salt
Toast pepitas in a dry skillet until golden
Assemble salad: layer greens, roasted sweet potatoes, feta, pomegranate seeds, and toasted pepitas, drizzle with vinaigrette
Notes
Store roasted sweet potatoes and feta separately for 2 days
Add grilled chicken for extra protein
Use vegan feta for a dairy-free version
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 salad (approx. 2 cups)
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg