Sweet Potato Harvest Salad
This salad has all of the warmth, sweetness, and crunch in a salad to keep you wanting more! This dish goes well in a lunchbox with a sandwich or pairs perfectly with a grilled chicken breast. This salad is kid-tested and mom-approved!
Ingredients
- 4 cups sweet potatoes, diced (about 2-3 sweet potatoes)
- 1 cup red apple, diced
- 1/4 cup pomegranate seeds
- 4 tablespoons unsalted pumpkin seeds (pepitas)
+ 4 more ingredients
Instructions
Wash hands with soap and water.
Preheat oven to 400 °F.
Drizzle diced sweet potatoes with 1 teaspoon of olive oil and roast in the oven on a baking sheet for 10 minutes.
Once sweet potatoes are cooked, remove from the oven and allow them to cool.
In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds, and pepitas.
Whisk the remaining 1/2 tablespoon of olive oil, apple cider vinegar, salt, and pepper in a separate bowl.
Once mixed, add to sweet potato mixture and toss until the salad is lightly coated.
Nutrition Estimate
Per serving • Estimated by Blinner AI