Pomegranate Salad with Roasted Sweet Potatoes and Chickpeas

Colorful salad with pomegranate seeds and avocado

Pomegranate Salad with Roasted Sweet Potatoes and Chickpeas

This plant-based beauty will satisfy all your cold-weather cravings for flavor, crunch, and nutrition! Roasted sweet potatoes, fresh avocado, and pomegranate arils provide sweet flavor in this vegan salad.

Course Salad

Cuisine American

Keyword Pomegranate, Vegan Salad

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 575kcal

Equipment

cutting board and sharpened chefs knife
vegetable peeler
medium baking sheet
aluminum foil or parchment paper or nonstick cooking spray
measuring cups and spoons
salad tongs

Ingredients

6 cups spring mix or baby spinach
1 medium sweet potato peeled and diced small
1 can chickpeas drained and rinsed
1/4 cup dried cherries
1/3 cup pecans chopped
1/3 cup pomegranate arils
1 medium avocado diced or sliced
cracked black pepper to taste

Pomegranate Vinaigrette

1/4 cup pomegranate juice
1/4 cup olive oil
2 tbsp dijon mustard
2 tbsp maple syrup or honey
1 tsp fresh thyme
Kosher salt and pepper to taste

Instructions

To Make the Dressing

Combine all ingredients in a measuring cup and whisk to combine. Alternatively, you make combine in a jar with a sealed lid and shake until fully mixed. Adjust seasoning based on your taste preferences.

To Make the Salad

Preheat oven to 400 degrees F.
Prepare a baking sheet by lining with non-stick foil or parchment paper, or spraying with non-stick cooking spray. Arrange the diced sweet potatoes in a single layer, then bake for 10-12 minutes. Flip once and remove from oven once edges begin to brown and sweet potatoes are fully cooked.
While the sweet potatoes are cooling, add the lettuce mix to a large mixing bowl. Add the chickpeas, pomegranate arils, pecans, and dried cherries and mix to combine.
Drizzle the prepared dressing over the top and toss to combine. Arrange the sliced or diced avocado on top and sprinkle with black pepper. Serve immediately.

Notes

You may or may not use all of the salad dressing. It depends on how heavily you like your salads dressed. If storing leftover dressing, seal tightly in an airtight container or bottle and refrigerate. Use within one week, bringing to room temperature and stirring before serving.

Nutrition