Roasted Sweet Potato & Pomegranate Arugula Salad

sweet potato and pomegrante salad.jpg


  • 5oz. package arugula
  • 1 large sweet potato
  • 1 pomegranate OR 1/3 cup pomegranate seeds (you can buy the seeds separately in most grocery stores' prepared fruit section)
  • 2oz. crumbled goat cheese (omit for vegan/dairy free)
  • 1 tablespoon coconut oil, ghee, or butter (for roasting potatoes)

For the Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar (I used white balsamic but either would work)
  • 1/2 teaspoon sea salt


  1. Pre-heat oven to 400°
  2. Dice the sweet potato and toss in 1 tablespoon oil. Sprinkle with salt and pepper and roast on a baking sheet for 30 minutes, tossing once halfway through. Let cool
  3. If you bought a whole pomegranate, remove the seeds.
    • Roll the pomegranate a few times on your cutting board to loosen the seeds
    • Score the pomegranate so you can break it into two halves then score the halves again so you have quarters
    • Using a wooden spoon, hit the skin of a pomegranate over a bowl to remove the seeds (they should just fall out). You may have to carefully roll it again to help the seeds loosen
  4. Make your salad dressing. Start with the balsamic vinegar and salt in a small bowl. Then, very slowly begin to pour the olive oil into the vinegar, whisking constantly to emulsify and combine the oil and vinegar
  5. Assemble your salad in a large bowl starting with the arugula, topping it with your pomegranate seeds, roasted sweet potatoes, and goat cheese crumbles. Pour dressing over salad and toss. Serve immediately