Roast Sweet Potato Salad with pomegranate, cherry tomatoes, creamy butter beans and a simple sherry vinaigrette. Perfect for lunch or as a side for grilled meat or fish.
Sweet Potato Salad
With chunks of golden roasted sweet potato, sweet pomegranate and tomato, creamy butter beans and fresh herbs, this salad is absolutely packed with flavour.
I love adding roast sweet potato to salads to give them a bit more bite. Roasting the sweet potatoes makes them deliciously caramelised on the outside with a soft and juicy middle.
Roasted Sweet Potato
Not only are they super versatile and delicious in so many different recipes but sweet potatoes are super healthy too. Sweet potatoes are full of fibre, beta carotene (which is converted to vitamin A), vitamin C (great for fighting colds) and potassium.
I like to refer to sweet potatoes as a ‘Beauty Food’ since adding beta carotene to your diet has been shown to give your skin a beautiful glow and fight the free radicals that cause skin ageing. Vitamin C also promotes collagen production and can help clear blemishes.
In this recipe, the sweet potatoes are simply roasted with a drizzle of olive oil and some salt and pepper. The trick to great roasted sweet potato is to keep the chunks all the same size so they cook evenly.
- Sweet Potato – The trick when roasting sweet potatoes is to keep the pieces uniform in size so they roast evenly.
- Pomegranate Seeds – you can buy a pre=prepared package of seeds or do it yourself
- Cherry Tomatoes
- Butter Beans (Lima Beans)
- Red Onion
- Mint, Parsley, Coriander/Cilantro – only fresh herbs are suitable for this recipe. If you’re a coriander hater you can leave it out and add extra parsley and mint.
- Sherry Vinegar – you can substitute rice wine vinegar. White wine vinegar would work in a real pinch, but I’d recommend using only half the amount due to the stronger acidity.
- Olive Oil
- Lemon juice – freshly squeezed
- Salt and Pepper
Served as per the recipe this roast sweet potato salad is vegan and gluten free.
Hearty and filling thanks to the sweet potato and butter beans, this sweet potato salad makes a great meal on it’s own. I love it as a weekday lunch – it is easy to transport and can be made ahead. If you are preparing the salad in advance, I would recommend keeping the dressing separate and mixing when ready to serve.
Roast Sweet Potato Salad is also an excellent side for grilled meat or fish – my all time favourite way to serve this sweet potato salad is with juicy tuna steaks. It is delicious with grilled halloumi too.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More easy salad recipes:
- BLT Pasta Salad
- The Best Chopped Salad
- Kale and Pomegranate Salad
- Halloumi and Bulgur Wheat Salad
- Mediterranean White Bean Salad
Roast Sweet Potato Salad with Pomegranate and Tomato
- baking tray
- Sharp Knife
- Large Mixing Bowl
- Small Bowl or Jug
- vegetable peeler
- 1 large sweet potato
- 200 gram cherry tomatoes halved
- 400 gram tin of butter beans drained and rinsed
- 1 red onion sliced
- 100 gram pomegranate seeds
- 2 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh coriander/cilantro
- 2 tbsp olive oil
- salt & pepper
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 2 tbsp lemon juice
- salt & pepper to taste
- Preheat your oven to 220°c/200 fan/425F/Gas 7
- Peel and dice the sweet potato into uniform, bite-sized chunks. Drizzle with olive oil and a generous pinch of salt and pepper and toss to coat.
- Arrange the sweet potato chunks on a large baking sheet in a single layer. Cook in the preheated oven for 25-30 minutes, tossing at the 15 minute mark, until golden and beginning to crisp around the edges.
- To make the dressing, add all the ingredients to a small jug or jar and mix or shake well to combine. Add salt and pepper to taste.
- To assemble the salad, add the roast sweet potato, pomegranate, tomato, onion, butter beans, onion and fresh herbs to a large bowl. Toss to combine.
- Drizzle the dressing over the salad, starting with 3 tablespoons. Toss together then taste and add more dressing as required. You may not need to use it all.
This recipe has been linked to #cookblogshare week 38