This Roasted Sweet Potato Salad with Pomegranate Seeds is full of flavour and crunch from toasted almonds and fresh snap peas. A cumin-spiked dressing rounds this colourful salad out.
You know we love a good lettuce-free salad around here💃
And THIS hearty, nutritious and fall-vibes roasted potato salad is a must-make this season.
Ingredients
- Sweet potatoes, roasted
- Cooked brown rice
- Snap peas
- Shredded purple cabbage
- Pomegranates
- Slivered almonds
- Fresh mint
- Olive oil
- Coriander
- Cumin
- 1 lemon (for the juice)
- Salt and pepper
🥡Make it a Meal Prep
For a no-lettuce salad like this one, you need a bit more protein I find to make it a true meal.
So why not make some Cast Iron Skillet Chicken Breasts and put the salad and the chicken into meal prep containers for a SUPER nutritious and protein-packed lunch💃
The BEST way to get pomegranate seeds out of a pomegranate:
Here's the easiest and I think, the best way to get the pomegranate seeds out of a pomegranate:
- Cut the pomegranate in half, down the middle
- Place a large bowl to catch the seeds in the sink (helps prevent pomegranate juice from getting everywhere)
- Hold one half of the pomegranate, seeds down, in your palm
- With a wooden spoon, whack the back of the pomegranate as you hold it over the bowl in the sink
- The seeds will fall out between your fingers, right into the bowl!
- Between whacks, check to see if there are areas of the pomegranate that aren't letting up the seeds and whack in the spot accordingly
Make Ahead Tips
You can roast the sweet potatoes and cook the rice the day before you want to make the salad. Then it comes together real quick.
Just keep the roasted sweet potatoes and rice in separate containers in the fridge until you want to put the salad together.
More No-Lettuce Salad Recipes
I hope you enjoy this salad!
~April
📖 Recipe
Roasted Sweet Potato Salad with Purple Cabbage and Pomegranates
Ingredients
- 2 medium sweet potatoes diced, about 4 cups
- 2.5 cups sugar snap peas roughly chopped
- 1 cup brown rice, cooked
- 4 cups mixed cabbage and kale
- 2 cups pomegranate seeds 2 large pomegranate
- ¼ cup slivered almonds
- ½ cup Fresh mint
Dressing
- ¼ cup olive oil
- 2 teaspoon coriander
- 2 teaspoon cumin
- 1 lemon, juiced
- ¼ teaspoon salt
- Fresh pepper to taste
Instructions
- Preheat oven to 425F.
- Wash and roughly peel sweet potatoes. Cut into bite-sized cubes. Place on baking trays. Drizzle with olive oil and sprinkle some salt over them. Roast in oven at 425F for 25 minutes, turning once halfway through.
- Meanwhile, cook rice to package instructions. Let cool.
- Thinly slice the ½ cabbage by hand or use a Mandolin. Set into a large bowl. Cut snow peas in half and add to the bowl.
- Remove pomegranate seeds from the pomegranate. Set aside.
- Toast slivered almonds in a small pan over medium heat until brown, about 5 minutes. Watch they don’t burn. Remove from heat and let cool.
- Once everything is cooled, add the sweet potatoes, brown rice and pomegranate seeds to the bowl.
- Whisk dressing ingredients together. Pour dressing over the salad and toss to combine.
- Put on serving platter or large bowl. Top with toasted almonds and fresh torn mint.
Video
Notes
- Cut the pomegranate in half, down the middle
- Place a large bowl to catch the seeds in the sink (helps prevent pomegranate juice from getting everywhere)
- Hold one half of the pomegranate, seeds down, in your palm
- With a wooden spoon, whack the back of the pomegranate as you hold it over the bowl in the sink
- The seeds will fall out between your fingers, right into the bowl!
- Between whacks, check to see if there are areas of the pomegranate that aren't letting up the seeds and whack in the spot accordingly
- 2 sweet potatoes instead of 3
- 2.5 cups (1 package) of snap peas
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