Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Sweet Potato, Pistachio, and Pomegranate Salad

Scott Phillips

Servings: 6 to 8 as a side dish

Tangy pomegranate, yogurt, and a burst of fresh mint counter the sweetness of the potatoes in a Mediterranean-inspired salad that pairs deliciously with grilled lamb. If you can’t find pomegranate molasses or ground sumac at the supermarket, try a Middle Eastern market.

Ingredients

  • 2 lb. medium sweet potatoes (about 4), scrubbed
  • 1/4 cup plus 3 Tbs. extra-virgin olive oil
  • 1/3 cup plus 1 Tbs. fresh orange juice (from about 2 oranges)
  • 2 Tbs. pomegranate molasses; more to taste
  • 1 Tbs. red wine vinegar
  • 1/2 tsp. ground sumac (optional)
  • 1/2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. honey
  • 1 Tbs. finely grated orange zest
  • 2 Tbs. chopped fresh mint leaves; more thinly sliced for garnish
  • 1 cup plain Greek yogurt
  • 1/3 cup pistachios, chopped
  • 1/3 cup fresh or thawed frozen pomegranate seeds

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 5
      Sodium (mg): 320
      Carbohydrates (g): 31
      Fiber (g): 3
      Sugar (g): 18
      Protein (g): 5

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Bake the potatoes on a rimmed baking sheet until their skins loosen but their centers are still firm, 30 to 40 minutes. Set aside to cool, then refrigerate until cold, at least 1 hour and up to 8 hours.
  • In a small bowl, combine 1/4 cup of the oil with 1 Tbs. of the orange juice, the pomegranate molasses, vinegar, sumac, and sugar. Season lightly with salt and pepper.
  • In a medium bowl, whisk the remaining 1/3 cup orange juice, the honey, and orange zest. Slowly whisk in the remaining 3 Tbs. oil. Season to taste with salt and pepper. Stir the chopped mint into the yogurt and season lightly with salt and pepper.
  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • Peel the potatoes, and cut them into wedges about 1/2 inch thick. Brush with the honey mixture, and season lightly with salt. Grill, turning occasionally, until tender and nicely marked, 2 to 3 minutes.
  • Arrange the potatoes on a platter or divide among plates. Drizzle with 5 to 6 Tbs. of the pomegranate vinaigrette. Sprinkle with the chopped pistachios and pomegranate seeds. Garnish with additional mint and serve with the yogurt sauce on the side or dolloped over the potatoes.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks