Dessert

Roast Sweet Potato and Goat Cheese Salad with Pomegranate and Pine Nuts Recipe

ByHugo Harnd November 21, 2025November 21, 2025

Introduction

This Roast Sweet Potato Goat Cheese Salad is a delightful combination of warm, roasted sweet potatoes and creamy goat cheese, balanced with peppery arugula and a tangy balsamic dressing. Pine nuts add a toasty crunch, while pomegranate arils provide a burst of freshness, making it a perfect dish for any occasion.

A white oval plate is filled with a layered salad starting with a base of fresh dark green arugula leaves. Scattered on top are bright orange roasted sweet potato cubes, some shiny from a dressing. Small red pomegranate seeds add spots of color throughout. Dollops of soft white cheese are spread across the salad, contrasting with the other ingredients. Light brown toasted pine nuts are sprinkled on top, adding texture. The plate sits on a white marbled surface with a pink cloth partially visible near the bottom left, and a small bowl of pine nuts is seen in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

750 grams sweet potato (peeled and cubed)
1 teaspoon garlic powder
1 teaspoon sea salt flakes
2 tablespoons extra virgin olive oil
Cracked black pepper (to taste)
120 grams baby arugula (or baby spinach or baby kale)
1/3 cup pine nuts
¼ cup pomegranate arils
120 grams soft goat cheese (goat’s chèvre)
¼ cup red onion (very thinly sliced)
60 mL extra virgin olive oil
40 mL aged balsamic vinegar
2 tablespoons wholegrain mustard
2 teaspoons honey

Instructions

Step 1: Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper.
Step 2: Place the sweet potato cubes on the lined baking tray. Drizzle with 2 tablespoons olive oil and sprinkle with garlic powder, cracked black pepper, and sea salt flakes. Toss to coat evenly and spread out into a single layer.
Step 3: Roast the sweet potatoes in the oven for 50 minutes, or until golden brown and tender. Remove and allow to cool to room temperature.
Step 4: While the sweet potatoes roast, prepare the dressing. In a small jar, combine balsamic vinegar, 60 mL olive oil, wholegrain mustard, and honey. Secure the lid and shake vigorously until well mixed. Set aside.
Step 5: Toast the pine nuts by placing them in a small baking tin and putting them on the top shelf of the oven for 4-5 minutes. Watch closely to prevent burning. Remove and transfer to a bowl immediately to stop cooking.
Step 6: In a large salad bowl, place the washed and dried baby arugula. Add the roasted sweet potato cubes and thinly sliced red onion.
Step 7: Drizzle the prepared balsamic dressing over the salad and toss gently to combine all ingredients.
Step 8: Transfer the salad to a serving platter. Top with crumbled goat cheese, toasted pine nuts, and pomegranate arils. Serve immediately.

Tips & Variations

For a nuttier flavor, try substituting pine nuts with toasted walnuts or pecans.
Add some fresh herbs like parsley or cilantro for added brightness.
If you prefer a milder green, baby spinach works wonderfully in place of arugula.
For a vegan version, omit the goat cheese or replace it with crumbled tofu or a vegan cheese alternative.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate and toss just before serving to maintain freshness and prevent the greens from wilting. Reheat the sweet potatoes gently before assembling if desired; the rest of the salad is best enjoyed cold or at room temperature.

How to Serve

An oval white plate holds a colorful salad with dark green leafy kale as the base layer, scattered with bright red pomegranate seeds. Roasted orange sweet potato cubes are spread evenly on top, adding a bold contrast. Creamy white dollops of ricotta cheese are placed on the salad in multiple spots, adding texture. Light beige pine nuts are sprinkled generously over everything. The plate sits on a white marbled surface with a soft pink cloth nearby, and a small bowl with extra pine nuts is visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the sweet potatoes ahead of time?

Yes, you can roast the sweet potatoes a day in advance. Store them in an airtight container in the refrigerator and reheat gently before assembling the salad.

What can I use instead of pomegranate arils?

If pomegranate arils are unavailable, dried cranberries or fresh pomegranate seeds can be a good substitute, adding a similar burst of color and sweetness.