Every Friday in our house is leftover night, so I am always looking for new ways to repurpose meals from days prior. This easy pomegranate salmon salad was born from one of those Friday nights. I had seared salmon in the fridge and a purple sweet potato that needed to be used soon. With the addition of some other fridge finds, I now have a new easy week night meal or meal prep lunch for the week!
Ingredients Needed
Salad
2 pieces of leftover salmon
1 purple sweet potato
1 Tablespoon brown sugar
1 Tablespoon olive oil
2 cups arugula
1/4 cup sliced red onion
2 ounces feta
1/2 diced avocado
Salad Dressing
2 Tablespoons pomegranate syrup or jam
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
salt and pepper
How to Make Easy Pomegranate Salmon Salad
If you are using leftover salmon then the only part of this recipe you will need to cook are the purple sweet potatoes. Start by preheating the oven to 400 degrees. The high heat and sugar are going to crisp up the purple sweet potato and act like crunchy croutons without the gluten.
Dice the sweet potato into one inch pieces. Toss the pieces with the olive oil, brown sugar and some salt and pepper to taste. Space them out on your baking sheet and cook for 30-40 minutes.
While the purple sweet potatoes are cooking prep your salad dressing. This dressing is super simple but adds some nice tartness to the dish. Just pour everything into a bowl or jar and mix. If you are using pomegranate jam make sure to slightly thin out the jam with some hot water otherwise the jam will just float around the oil an vinegar.
When the purple sweet potatoes are done it’s time to eat or prep your salad for the week. If you are enjoying the salad tonight toss the dressing and arugula together before adding on your toppings.
If you will be enjoying the salad at a later time throw all of the salad ingredients into your container and keep the dressing on the side until you are ready to eat. Not that because there is oil in the salad dressing it will solidify in the fridge, especially in small quantities. No worries though, just pull it from the fridge about 10-15 minutes before you are ready to eat to melt back down to room temperature. If you forgot to pre-pull it out run the container between your hands to help heat it up.
Easy Pomegranate Salmon Salad
Ingredients
- 2 pieces of leftover salmon
- 1 purple sweet potato
- 1 Tablespoon brown sugar
- 1 Tablespoon olive oil
- 2 cups arugula
- 1/4 cup sliced red onion
- 2 ounces feta
- 1/2 diced avocado
Salad Dressing
- 2 Tablespoons pomegranate syrup or jam
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- salt and pepper
Instructions
- Start by preheating the oven to 400 degrees. While the oven is heating up dice up the purple sweet potato into 1 inch pieces. Toss them together with brown sugar, olive oil and salt and pepper to taste. Space them out on a cookie sheet and bake for 30-40 minutes.
- While the sweet potato is cooking prep the salad dressing. Mix everything together in jar and set aside. If you are using jam you will need to thin it out with a little hot water.
- When you have everything prepped it's time to build the salad! If you are enjoying the salad tonight toss the arugula with the dressing and add it into your bowl. Place the toppings in the salad and enjoy. If you are meal prepping for the week add everything into a container and keep the dressing separate to toss when you are ready to enjoy.
