The Learning Centre


Sweet Potato Pomegranate Salad

By Jenn Pike

This salad is great as a side dish for any fall or holiday meal!


4 large sweet potatoes, peeled and cut into 1-inch cubes

1 tablespoon coconut oil, liquefied

Salt and pepper, to taste

1 cup pomegranate seeds

1/2 cup raw pumpkin seeds

1/2 cup goat cheese (optional)

Pomegranate dressing:

2 tablespoons Pomegranate juice

2 tablespoons apple cider vinegar

1 tablespoon raw honey

2 tablespoons olive oil

1 tsp omega3 + joy liquid (orange flavour)

Salt and freshly ground black pepper, to taste


1. Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with coconut oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.

 2. In a large bowl toss your sweet potatoes, pomegranate seeds, raw pumpkin seeds and the optional goat cheese

3. In a small mason jar, combine together pomegranate juice, apple cider vinegar, raw honey, olive oil, omega3 + joy oil, salt, and pepper.

4. Place a generous handful of organic greens on a plate, top with your sweet potato salad and drizzle with your dressing.  Gently toss and serve!