If you're like me, you have a ton of Thanksgiving leftovers (we're sitting pretty with about eight pounds of turkey). In my opinion, that's the perfect excuse to continue the Thanksgiving feasting. I know I never grow tired of the Thanksgiving classics!
One of the dishes I'm making again this week is sweet potato salad with pomegranate. I was tasked to bring a sweet potato dish to our Thanksgiving dinner this year, and wanted to change things up a bit. I knew we'd be having gooey mashed potatoes, and wanted to find a way to differentiate the potato dishes. I also wanted to make a dish that was on the healthier side...with the amount of pumpkin pie I knew I'd be consuming, I wanted to try and cut calories somewhere (if that's even possible on Thanksgiving).
The dish I ended up making is very non-traditional, and I was a little concerned with how it would be received. Quite the contrary, it was a huge hit! My family loved the new take on sweet potatoes, especially the fresh pomegranates. Needless to say, I think I'll be making it again next year!
The best part about this dish (other than the taste) is how incredibly easy it was to make. It looks a little complicated, but in reality, it's hard to mess this dish up. After roasting the potatoes, you just throw everything together in a large dish. And you're done!
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Sweet Potato Salad with Pomegranate
Recipe modified from Two Peas and their Pod
Salad Ingredients:
Sweet potatoes: 4 whole
Pomegranates: 1 whole
Pumpkin seeds: 1 cup
Feta cheese: 1 1/2 cups
Olive oil: 2 tablespoons
Salt and pepper: To taste
Dressing Ingredients:
Pomegranate juice: 1/2 cup
Olive oil: 2 tablespoons
Honey: 1 tablespoon
Red wine vinegar: 2 tablespoons
Directions:
1. Preheat your oven to 400 degrees F. Dice sweet potatoes and cover thoroughly with olive oil, salt and pepper. Roast sweet potatoes until tender, roughly 25-30 minutes, stirring occasionally.
2. While potatoes are roasting, combine the ingredients for the dressing. This is also a good time to seed your pomegranates.
3. Once the sweet potatoes are roasted, allow to cool for 5-10 minutes.
4. Combine dressing, pomegranate seeds, pumpkin seeds, feta, salt and pepper. Stir and serve.
Enjoy!
The dish I ended up making is very non-traditional, and I was a little concerned with how it would be received. Quite the contrary, it was a huge hit! My family loved the new take on sweet potatoes, especially the fresh pomegranates. Needless to say, I think I'll be making it again next year!
The best part about this dish (other than the taste) is how incredibly easy it was to make. It looks a little complicated, but in reality, it's hard to mess this dish up. After roasting the potatoes, you just throw everything together in a large dish. And you're done!
Sweet Potato Salad with Pomegranate
Recipe modified from Two Peas and their Pod
Salad Ingredients:
Sweet potatoes: 4 whole
Pomegranates: 1 whole
Pumpkin seeds: 1 cup
Feta cheese: 1 1/2 cups
Olive oil: 2 tablespoons
Salt and pepper: To taste
Dressing Ingredients:
Pomegranate juice: 1/2 cup
Olive oil: 2 tablespoons
Honey: 1 tablespoon
Red wine vinegar: 2 tablespoons
Directions:
1. Preheat your oven to 400 degrees F. Dice sweet potatoes and cover thoroughly with olive oil, salt and pepper. Roast sweet potatoes until tender, roughly 25-30 minutes, stirring occasionally.
2. While potatoes are roasting, combine the ingredients for the dressing. This is also a good time to seed your pomegranates.
3. Once the sweet potatoes are roasted, allow to cool for 5-10 minutes.
4. Combine dressing, pomegranate seeds, pumpkin seeds, feta, salt and pepper. Stir and serve.
Enjoy!
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