Roasted Sweet Potato Spiral Salad with Pomegranate Dressing
This roasted sweet potato spiral salad with pomegranate dressing is a colorful holiday side dish made with tender oven-roasted sweet potatoes, spiralized beets, juicy pomegranate seeds, and fresh herbs tossed in a sweet and tangy homemade pomegranate vinaigrette. Perfect for Thanksgiving, Christmas, and fall entertaining!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Holiday Recipes
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes, peeled and spiralized
- 2 medium red beets, peeled and spiralized
- 1 cup fresh pomegranate seeds
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Dressing
- ¼ cup 100% pomegranate juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Spiralize the vegetables. Peel the sweet potatoes and red beets. Using a spiralizer fitted with a medium noodle blade, spiralize the vegetables into long, thin strands. Keep the beets separate from the sweet potatoes.
- Prepare the sweet potatoes. Arrange the spiralized sweet potatoes on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and black pepper. Toss gently to coat and spread into an even layer. Use two baking sheets if necessary to avoid overcrowding.
- Roast the sweet potatoes. Bake for 12–18 minutes, gently tossing halfway through, until tender with lightly caramelized edges. Remove from the oven and allow to cool completely.
- Make the pomegranate dressing. In a small bowl or mason jar, combine pomegranate juice, olive oil, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper. Whisk or shake until well combined.
- Assemble the salad. Arrange the cooled roasted sweet potato spirals and raw spiralized beets on a large serving platter. Gently toss together.
- Add the toppings. Sprinkle the pomegranate seeds, chopped parsley, and fresh mint evenly over the vegetables.
- Dress and serve. Drizzle with homemade pomegranate vinaigrette and gently toss to coat. Garnish with additional pomegranate seeds and fresh herbs if desired. Serve chilled or at room temperature.
Notes
Don’t overcook the sweet potatoes: Roast just until tender so the spirals hold their shape without becoming mushy.
Avoid overcrowding: Spread the sweet potato noodles into a loose, even layer. Use two baking sheets if needed.
Raw or roasted beets: Raw spiralized beets provide a crisp texture. For softer beets, roast them separately until tender and cool before assembling.
Make ahead: Prepare the dressing up to 2 days in advance. Spiralize the vegetables and roast the sweet potatoes up to 1 day ahead. Refrigerate the components separately and assemble before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep any extra dressing separate.
Variations: Add crumbled goat cheese, feta, toasted pecans, or walnuts for additional flavor and texture.
Vegan option: Substitute pure maple syrup for the honey in the dressing.