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a white plate filled with sweet potato salad with pomegranate seeds and purple cabbage

Roasted Sweet Potato Salad with Purple Cabbage and Pomegranates

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.
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: sweet potato salad
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 cups
Author: April


  • 3 medium sweet potatoes, diced about 6 cups diced
  • 2 small packages of snap peas roughly chopped, about 2 cups
  • 1 cup brown rice, cooked
  • ½ large head purple cabbage 4 cups, thinly sliced
  • 1 cup pomegranate seeds 1 large pomegranate
  • ¼ cup slivered almonds
  • Fresh mint


  • ¼ cup olive oil
  • 2 teaspoon coriander
  • 2 teaspoon cumin
  • 1 lemon, juiced
  • ¼ teaspoon salt
  • Fresh pepper to taste


  • 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 20 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.


Make ahead steps: roast the sweet potatoes and cook the rice the day before you want to serve this salad. It makes is so much easier to bring it all together if you start with those steps done.
Substitutions: you could use basmati rice instead of brown rice. And if you can't find snap peas, you could use steamed and shelled edamame instead.
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????