Sweet potato y pomegranate salad

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  • 4 large sweet potatoes, peeled and cut into 2 cm cubes
  • 1 tbsp olive oil
  • Salt and pepper
  • 1 cup pomegranate seeds
  • 1 cup pumpkin seeds
  • 1/2 cup parmesan cheese flakes


  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Salt and pepper


Preheat the oven to 400°F. Put the sweet potato cubes in a tray covered with a baking sheet. Add the olive oil and mix until all the pieces are covered. Salt and pepper to taste, and put in the oven for 20 to 30 minutes, flipping them from time to time to allow them to cook evenly.

Once the sweet potato cubes have cooled off, put them in a bowl with the pomegranate seeds, pumpkin seeds, and parmesan cheese.

For the dressing, mix the vinegar, honey, and olive oil to make a homogeneous mixture.

1,100,000 crates of pomegranate are exported every year from Chile, and a 60% of them come from the Atacama region. Approximately $2,000 million a year are generated from the export of this fruit to Europe and the USA, mainly.