Roasted Sweet Potato Salad with Candied Walnuts & Pomegranate
This roasted sweet potato salad with candied walnuts and pomegranate is one of those recipes that looks impressive but couldn’t be easier to make.
The warm roasted sweet potato pairs beautifully with crunchy candied walnuts, creamy goat’s cheese and fresh pops of pomegranate.
It’s a make-ahead friendly salad that works just as well for Christmas and summer BBQs as it does for everyday meals.
Roasted Sweet Potato Salad with Candied Walnuts & Pomegranate
This roasted sweet potato salad with candied walnuts and pomegranate is an easy, crowd-pleasing side dish perfect for Christmas, BBQs and entertaining. Make-ahead friendly and full of flavour.
Ingredients
- 3 small sweet potatoes or 1-2 butternut pumpkin, cut into 2cm cubes
- 1-2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper
- Baby spinach
- Goat’s cheese or fetta, crumbled
- ½ pomegranate, deseeded
- 1 avocado, diced (optional)
- ¼ cup walnuts
- ¼ cup brown or caster sugar
- 1 tbsp butter
- Pinch of salt
Instructions
- Preheat the oven to 200°C (fan-forced) and line 1-2 baking trays with baking paper.
- Place sweet potato into a large bowl, drizzle with olive oil and sprinkle with garlic powder, onion powder and seasoning. Toss well to coat evenly.
- Spread in a single layer on the trays, avoiding overcrowding. Roast for 20 minutes, turn, then roast for another 15–20 minutes until golden, tender and lightly caramelised.
- Remove from the oven and allow to cool for 30 minutes before assembling the salad.
- Heat a small frying pan over medium heat (no oil required).
- Add walnuts, sugar, butter and salt. Stir constantly until the butter and sugar melt and coat the walnuts in a glossy caramel.
- Transfer immediately to a lined tray, spreading them out so they don’t stick together. Allow to cool completely, then roughly chop.
- Arrange salad leaves on a large serving platter.
- Top with roasted sweet potato, avocado (if using) and crumbled cheese. Scatter over candied walnuts and finish with fresh pomegranate seeds.
- Serve slightly warm or at room temperature.
Notes
TOP TIPS:
- Cool before assembling: Let the sweet potato cool to prevent wilting the greens.
- Make ahead: Roast the sweet potato and prepare the walnuts up to 24 hours ahead.
- Make it hearty: Add cooked quinoa or pearl couscous to turn this into a complete meal.
- Swap options: Pumpkin works beautifully if sweet potato isn’t available.
Nutrition Facts
Calories
339Fat
15 gSat. Fat
4 gCarbs
58 gFiber
11 gNet carbs
47 gSugar
12 gProtein
7 gSodium
95 mgCholesterol
7 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
