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superfood salad with bronze glasses
Print Recipe
5 from 2 votes

Superfood Salad with Pomegranate

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salads
Cuisine: American
Servings: 4 people
Calories: 319kcal
Author: Cheryl Bennett

Ingredients

  • 2 sweet potatoes sliced 1/4" thick
  • 4 ounces goat cheese crumbled
  • ¼ cup pomegranate arils
  • ¼ cup pistachios chopped
  • 12 ounces baby kale
  • 1 teaspoon salt kosher or sea salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate molasses

Instructions

  • Preheat oven to 400°F.  Place sweet potatoes on a baking sheet lined with parchment paper.
  • Drizzle sweet potatoes with 1 tbsp olive oil, salt and pepper. Toss to coat evenly and arrange in a single layer. 
    Roast for 10 minutes, then flip over and continue roasting for another 10 minutes, or until cooked through. Remove from oven and set aside to cool slightly.
  • Place baby kale on platter, layer sweet potatoes, crumbled goat cheese, pomegranate and pistachios on top of sweet potatoes. 
    Drizzle with remaining olive oil and pomegranate molasses. Sprinkle with flaked sea salt, if desired.

Nutrition

Calories: 319kcal | Carbohydrates: 32g | Protein: 11g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 757mg | Fiber: 3g | Sugar: 10g