If you love bright and healthy recipes, you are going to go nuts for this Sweet Potato Pomegranate Salad with Crispy Quinoa! Roasted sweet potatoes pair beautifully with diced green apples, pomegranate seeds, and walnuts. Top it off with a punchy sugar-free dressing, and you have got a delicious vegan meal that is oh so good for you! Even my salad-phobic son enjoys this dish.
This Sweet Potato Pomegranate Salad Makes Eating Right Easy!
I never get tired of a good salad, and it doesn’t get much better than this Sweet Potato Pomegranate Salad.
When I make it, I am always amazed by how pretty it is, but that thought quickly fades as my focus shifts to the taste.
The combination of juicy pomegranates and sweet potatoes is classic and only made more delicious by the addition of tart apples, walnuts, and crispy quinoa.
Top it off in a delicious dressing, and you’ve got a salad that works just as well as a vegan main as it does as a side on your holiday table.
Speaking of dressing, f you are someone who doesn’t like to make salads at home, one thing I would suggest is to ditch the bottled dressings. Most of them are bland, and many have much more sugar that I want.
A flavor-full dressing goes a long way towards making a salad enjoyable!
Frequently Asked Questions
When are Pomegranates Available?
Whole pomegranates are usually available September through January, but you can often find fresh packaged seeds throughout the year.
How Do You Pick the Best Pomegranate?
Look for fruit this is bright red with no yellowing or bruising. The fruit should be firm and heavy for its size.
How to I Cut a Pomegranate?
To get the pomegranate arils, cut the pomegranate in half. Working with one half at a top, hold it with the cut side down over a bowl of water. Tap the hard outer shell of a pomegranate, letting the arils and pith fall into the water. Repeat with the other side. The pith will float at the arils will sink. Skim the top and drain.
When are Sweet Potatoes Available?
Although they are available in most locations year-round, sweet potatoes are in season in the fall.
How Do I Pick The Best Sweet Potatoes?
You want to look for potatoes that don’t show signs of wrinkling or sprouting. They should be firm and heavy for their size. Avoid sweet potatoes that have a greenish tinge beneath the skin. This occurs when a natural toxin develops due to exposure to too much light.
How to Make Sweet Potato Pomegranate Salad
It does require a little prep work, but it is easy I PROMISE!
1 First chop your sweet potatoes and get them roasting in the oven. Preheat your oven to 400 degrees. Place the sweet potatoes in a large bowl and add olive oil, paprika, salt, and pepper. Place the potatoes on a parchment-lined baking sheet. Roast for 20 minutes. Stir and roast for another 25 minutes. Allow to cool slightly.
2 While the potatoes are roasting, heat a large skillet to medium. Combine quinoa, olive oil, salt, and pepper in the skillet. Cook, stirring often, until the quinoa is crispy. This will take about 15 minutes. Drain on paper towels and allow to cool. (If you’ve tried to make crispy quinoa before and failed, give this method a shot. It is the best I’ve tried!)
3 Next, as the quinoa cooks combine the balsamic vinegar, sweetener, Dijon mustard, garlic, salt and pepper in a blender. Add the oil in a steady stream while the blender is running.
4 Chop your apple and measure your pomegranates and walnuts. After that toss the apple and lemon juice in a small bowl.
5 Next, in a large bowl combine the spinach, pomegranate seeds, walnuts, and apple.
6 Finally, add the sweet potatoes and crispy quinoa. Toss with the desired amount of dressing.
Tips & Variations for this Sweet Potato Pomegranate Salad:
- Please note that zero calorie sweetener is used in the nutritional calculation. (I am a big fan of Swerve.)
- If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.
Variations
- In place of the pomegranate use dried cranberries. (I do this all the time since finding fresh pomegranate can be hit or miss.) Dried chopped figs are also nice.
- If you don’t feel like making this with crispy quinoa, don’t sweat it! This Sweet Potato Quinoa Salad is great with cooked quinoa.
- In place of walnuts try pumpkin seeds or chopped hazelnuts.
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Recommended Tools to Make this Crispy Quinoa Salad:
Other Recipes to Try:
- This Kale Waldorf Salad Recipe is a fun twist on a classic.
- Looking for a side that is perfect for meal prep? I never get tired of this Sweet Potato Salad!
- For a complete vegetarian meal, it doesn’t get much more nutritious and delicious than this Quinoa Stuffed Sweet Potato.
- This Sweet Potato Rice is a fun twist on veggie “rice”.
Sweet Potato Pomegranate Salad with Crispy Quinoa
This Sweet Potato Quinoa Salad is not only packed with nutrition, but it is also one of the most beautiful salads you could serve! Make this dish for company or keep it to yourself for a light vegan dinner.
Sweet Potato Pomegranate Salad
Equipment
- parchment paper
- Baking Sheet
- skillet
- Blender
Ingredients
Sweet Potatoes
- 2 large sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh ground black pepper
Crispy Quinoa
- 1/2 cup quinoa rinsed
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
Salad
- 1 small green apple diced
- 1 tablespoon fresh lemon juice
- 5 ounces Baby Spinach
- 1/3 cup pomegranate seeds
- 1/3 cup walnuts toasted
- 1/2 cup balsamic vinegar
- 1 tablespoon Swerve or sweetener of choice
- 1 tablespoon Dijon Mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
- Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for about 10 to 19 minutes, until crispy. Drain on paper towels and allow to cool.
- Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
- Toss apple and lemon juice in a small bowl.
- In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.
Notes
Tips & Variations for this Sweet Potato Pomegranate Salad:
- Please note that zero calorie sweetener is used in the nutritional calculation. (I am a big fan of Swerve.)
- If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.
Variations:
- In place of the pomegranate use dried cranberries. (I do this all the time since finding fresh pomegranate can be hit or miss.) . Dried chopped figs are also nice.
- If you don’t feel like making this with crispy quinoa, don’t sweat it! This Sweet Potato Quinoa Salad is great with cooked quinoa.
- In place of walnuts try pumpkin seeds or chopped hazelnuts.
Nutrition
Other Salads with Pomegranate to Try:
- This Rainbow Salad with Pomegranate from Wholesome Yum has just 10 ingredient and looks amazing!
- Spinach, Apple, and Pomegranate Salad from Countryside Cravings is the perfect fall salad.
- If you love poppyseed dressing as much as I do, you don’t want to miss this Pear and Pomegranate Salad from House of Yumm.
What a beautiful salad. I love all the different flavors and so healthy too
Thanks so much Allie!
What a great salad! Love all the color, flavor, and textures!
Thanks so much Jessica! It was really yummy.
What a sensational recipe Wendy! I can’t believe how much goodness you’ve packed into what looks like such a simple and fresh dish. I’ll have to try that quinoa toasting method and haven’t ventured Truvia yet – I do need some good new sugar-free options!
Thanks Alisa – I really enjoyed this one. I’ve used crispy quinoa before but this is by far the most fool-proof method I’ve used.
Fantastic! So many great flavors here! I want to dive in 😉
Thanks so much Rebecca!
I have never had crispy quinoa before, but I am definitely going to have to try that soon. I have a bunch in my pantry. This salad looks great – I love the apple with the pomegranate! #client
Hope you enjoy!
What a lovely healthy dish!
Never tried “crispy” quinoa…and 10 TO SIXTEEN minutes is quite a variable. What do I look for in terms of done-ness? Does the taste and look vary from steamed quinoa? Thanks!
Hi, this looks super yummy! Just wondering how many serves it is? Thanks
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Love the mix of colors in this, I bet it tastes delicious too! Going to try this one out.
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This salad is fabulous. I loved spending my Sunday afternoon shopping for the ingredients. I found that each step flowed into the next with preparing the end end result of mixing it all together.
Also, I love quinoa so added a full cup of crispy quinoa, it gives the right amount of crunch. The dressing is divine to the spinach, walnuts and apples.
I will be making this for the family gatherings.
Love the recipe even if i had to adapt for some guests (no nuts, no salt) and still it was delicious. Thanks
So glad that you enjoyed it! Thanks for taking the time to let me know.