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Sweet Potato Pomegranate Salad. Crispy quinoa is the perfect addition! It is a delicious and healthy salad that is great for company.



Total time

65 minutes






  • 2 sweet potatoes (large, peeled and cubed)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon black pepper (fresh ground)
  • ½ cup quinoa (rinsed)
  • 1½ tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon pepper (fresh ground)
  • 1 green apple (small, diced)
  • 1 tablespoon fresh lemon juice
  • 5 ounces baby spinach
  • ⅓ cup pomegranate seeds
  • ⅓ cup walnuts (toasted)
  • ½ cup balsamic vinegar
  • 1 tablespoon swerve (or sweetener of choice)
  • 1 tablespoon dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • ½ cup extra virgin olive oil


  1. Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
  2. Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for about 10 to 19 minutes, until crispy. Drain on paper towels and allow to cool.
  3. Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
  4. Toss apple and lemon juice in a small bowl.
  5. In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.
  6. View the recipe instructions at

Contains allergens
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