This hearty salad with roasted sweet potato is packed with crunchy vegetables, walnuts, and pomegranate and topped with a creamy garlic dressing. Perfect to prep before Yom Tov for a fresh, satisfying, lighter option.

We all know what Yom Tov meals look like: rich dishes , plenty of kugels, lots of delicious extras, and of course a dessert (or two). Which is exactly why I love having fresh, hearty, and nourishing salads as an option at the meals as well.

This isn’t one of those sad little salads that gets pushed around a plate. This is the kind of salad you actually want to eat, packed with roasted sweet potatoes, earthy mushrooms, crunch, sweetness, and plenty of room to make it your own. Add your favorite protein, toss in grains, sprinkle on feta, whatever works for your table.

This hearty salad with roasted sweet potato is a great salad for any meal — try it at your next bbq or shalosh seudos!

The dressing can easily be prepared in advance as well as the roasted sweet potato. Assemble the salad immediately before serving.

Hearty Salad with Roasted Sweet Potatoes and Mushrooms and Creamy Garlic Dressing

A hearty, healthy salad packed with roasted sweet potatoes, mushrooms, crunchy vegetables, and a creamy garlic dressing. Perfect for Yom Tov or a big Sunday bbq!

Print Recipe

Ingredients

Roasted vegetables:

1 medium sweet potato, diced
1 (8-oz) box baby bella mushrooms, sliced
1 Tbsp olive oil
Salt, to taste

Dressing:

¾ cup mayonnaise
2 Tbsp vinegar or lemon juice
¼ cup water
1 tsp garlic powder (or 2 cloves crushed garlic)
½ tsp dried parsley

Salad:

Lettuce, chopped
2 Persian cucumbers, diced
½ cup chopped walnuts
½ cup pomegranate seeds

Instructions

For the roasted vegetables, preheat oven to 400°F. Line a baking sheet with parchment.
Place sweet potato on one half of the cookie sheet and the mushrooms on the other. Drizzle with oil and sprinkle with salt. Toss to coat.
Roast for 20 minutes. Remove pan from oven and transfer the mushrooms to a plate. Return the sweet potato to the oven and roast for another 20 minutes.
Let roasted vegetables cool. If not serving immediately, store in a container in the fridge until ready to serve.
For the dressing: place all ingredients in a jar or container. Shake well to combine.
To assemble, toss all salad ingredients together. Drizzle the dressing over the salad. Lightly toss and serve.

Notes

Add feta cheese, a scoop of tuna, grilled chicken, or any of your favorite protein to make this a meal. You can also add or swap any other vegetables!