Best Winter Salad with Roasted Sweet Potato, Arugula & Pomegranate Citrus Dressing
A vibrant salad with roasted sweet potatoes, arugula, pomegranate, apple, and mandarin slices tossed in a refreshing citrus vinaigrette — a wholesome mix of color and flavor perfect for any season.
Ingredients
For the Salad:
- 2 medium sweet potatoes peeled and cubed
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 cups baby arugula or mixed greens
- 1 apple thinly sliced
- 1 cup mandarin orange segments fresh or canned
- ½ cup pomegranate seeds
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup or honey
- 1 tsp Dijon mustard
- Juice of ½ orange
- Salt and pepper to taste
Instructions
- Preheat oven: Set to 400°F (200°C).
- Roast sweet potatoes: Toss cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden. Let cool slightly.
- Make the dressing: Whisk together olive oil, vinegar, maple syrup, Dijon mustard, orange juice, salt, and pepper until smooth.
- Assemble the salad: Combine arugula, roasted sweet potatoes, apple slices, mandarin segments, and pomegranate seeds in a large bowl.
- Dress & toss: Drizzle the dressing over the salad and gently toss to coat. Serve immediately and enjoy!
Notes
Tips & Variations
- Add creaminess: Top with goat cheese or feta (non-vegan).
- Swap greens: Try baby spinach, kale, or mixed greens.
- Switch fruits: Use pears instead of apples, or add dried cranberries.
- Add crunch: Sprinkle toasted pecans, walnuts, or almonds.
- Meal prep tip: Store the dressing separately to keep greens fresh.
Storage
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Keep dressing separate: Add right before serving to maintain crispness.
- Best enjoyed fresh: Tastes brightest when served immediately after tossing