Sweet Potato Harvest Salad


  • 4 cups sweet potato, diced (about 2-3)
  • 1 cup red apple, diced
  • ¼ cup pomegranate seeds
  • 4 Tbsp unsalted pumpkin seeds (pepitas)
  • 1 Tbsp apple cider vinegar
  • 1 tsp + ½ Tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper


(approx. 1 cup; makes 4 servings)

183 calories; 35 gram carbohydrate; 4 gram fat; 3 gram protein; 5 gram dietary fiber
Average cost for a family of four: $1.68


Preheat oven to 400°F.  Drizzle diced sweet potatoes with 1 tsp of olive oil and roast in the oven on a baking sheet for 10 minutes.  Once sweet potatoes are cooked, remove from the oven and allow them to cool.  In a large mixing bowl, combine the sweet potato, apples, pomegranate seeds, and pepitas.  Whisk the remaining 1/2 Tbsp of olive oil, apple cider vinegar, salt, and pepper in a separate bowl.  Once mixed, add to sweet potato mixture and toss until the salad is lightly coated.