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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.


  • 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


  • 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.


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