Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Butter Lettuce Salad with Sweet Potatoes and Pomegranate Seeds

Butter Lettuce Salad with Sweet Potatoes and Pomegranate Seeds Related:   appetizers, gluten-free, kid-friendly, low-fat, pareve, Rosh Hashanah, salads, Thanksgiving, Tu b'Shevat, vegan, vegetables & legumes, vegetarian

Prep time: 15 mins + 2–4 hours or overnight refrigeration for dressing

Cook time: 15-20 mins

Yield: 8-10 servings

User Rating:
VN:F [1.9.22_1171]
Rating: 4.0/4 (1 vote cast)

Rosh Hashanah is the usual holiday for pomegranates, but the pomegranates, apparently, weren’t prepared for an early Rosh Hashanah. They appeared in the store last week looking hardier and larger than I have ever seen. I had to have them and created this salad with them in mind. This side dish meets all my Thanksgiving meal requirements for additions to the main course. It’s not brown or beige or heavy on the starch. It is vegetarian, gluten-free and vegan, even. It can be prepared ahead of time and doesn’t need oven time. It even incorporates the traditional Thanksgiving sweet potato without a hint of brown sugar, butter or marshmallows. A colorful, healthy salad, it may not be everyone’s idea of a Thanksgiving dish, but I, for one, am grateful to have a light tasty green salad to go with one of the heaviest meals of the year. (The salad components can also be prepared a day ahead and arranged on a platter before serving.)

Ingredients

  • Dressing
  • ½ cup olive oil
  • 2-3 tablespoons fresh lemon juice
  • Zest of 1 fresh lemon
  • 2 tablespoons orange juice
  • 1 garlic clove, minced
  • 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • Sweet Potatoes
  • 2-3 sweet potatoes, cut into ½-inch pieces
  • 1-2 tablespoons olive oil
  • 2 teaspoons za’atar (available in Middle Eastern and specialty food stores)
  • Salt and pepper to taste
  • Salad
  • 3 heads of butter lettuce washed and dried
  • 1-2 avocados, sliced
  • 1 pomegranate, seeded
  • ½ cup roasted pepitas (pumpkin seeds)
  • Chives, cut up for garnish

Preparation

  • Whisk together all dressing ingredients and let sit for several hours or overnight. Taste and adjust seasonings.
  • Preheat oven to 375 degrees, and line a baking sheet with parchment paper. Put sweet potato chunks in a bowl and mix with olive oil, za’atar and salt and pepper. Place on baking sheet in one layer and roast for 15 to 20 minutes or until edges are slightly browned. Remove from oven and cool.
  • Wash and dry lettuce and arrange on a platter or in a bowl. Toss sweet potato chunks over lettuce, followed by avocado slices. Sprinkle with pomegranate seeds and top with pepitas (pumpkin seeds) and cut up chives. Serve dressing on the side or drizzle over salad right before serving.

Leave a Reply