This tasty Roasted Celery and Sweet Potato Salad with a tangy Citrus Vinaigrette makes a bright and delicious winter salad. It’s Paleo, Whole30, and Vegan.
I feel like celery sometimes gets a bad rap.
I’ve heard it described as “boring” or “tasteless” or, occasionally, “disgusting.”
I, for one, love celery. I’m happy to include its earthy taste and delightful crunch in nearly anything that I’m preparing.
Once roasted, however, the flavor of celery really transforms into something special.
Even if you don’t enjoy raw celery, I implore that you give roasting it a try.
In this simple winter salad, I’ve combined the wonders of roasted celery with sweet potato, onion, arugula, toasted walnuts, and pomegranate seeds.
Everything is dressed up in a citrus vinaigrette that adds a little tang while letting the flavors of the vegetables shine.
How to Peel a Pomegranate
I’ve left many a kitchen looking like a murder scene after trying to peel a pomegranate.
Here’s the least messy technique that I’ve found:
- Cut the top and bottom of the pomegranate, then score the sides six times along the natural divides of the fruit.
- In a large bowl, tear the pomegranate into wedges, then flake out the seeds.
- Fill the bowl with water so that the seeds sink to the bottom and any white pith floats to the top.
- Skim off the pith, then strain the seeds. Viola!
How to Make Roasted Celery and Sweet Potato Salad
I like to give the sweet potatoes a head start in the oven so that they can get tender without the celery turning to mush.
Simply toss them in some olive oil, nutmeg, and salt.
Spread the sweet potatoes on a lined baking sheet and roast in a preheated 400°F oven for about 15 minutes.
Meanwhile, toss the onion and celery in more olive oil, nutmeg and salt.
Stir the onions and celery in with the sweet potato on the baking sheet.
Continue roasting for another 20-25 minutes until everything is nice and tender.
Heat a dry skillet over medium heat and add about a cup of walnut pieces.
Toast the walnuts for about 5 minutes, stirring constantly, until they are fragrant and golden brown.
Finally, whisk together some olive oil, champagne vinegar, fresh orange juice, shallot, and salt in a large mixing bowl.
Add the roasted veggies to the bowl along with some fresh arugula and toss to coat.
Top the salad off with the toasted walnuts and pomegranate seeds and enjoy!
More Salad Recipes
Roasted Celery and Sweet Potato Salad with Citrus Vinaigrette
- 1.5 pounds sweet potato cubed
- 2 tablespoons olive oil divided
- 1 teaspoon nutmeg divided
- 1/2 teaspoon sea salt divided
- 4 ribs celery cut into 1 inch cross sections
- 1 red onion cut into thick slices
- 1 cup walnut pieces
- 1/2 cup pomegranate seeds
- 4 ounces arugula
For the Citrus Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 1 tablespoon fresh orange juice
- 1 tablespoon minced shallot
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Preheat the oven to 400°F
- In a large mixing bowl, toss the sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
- Spread the sweet potato on a lined baking sheet and roast for 15 minutes.
- Toss the celery and onion in the remaining tablespoon of olive oil, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt.
- Stir in the celery and onion with the sweet potato and continue roasting for another 20-25 minutes until the vegetables are tender.
- Meanwhile, bring a dry skillet to medium heat and add the walnuts. Toast, stirring often, for about 5 minutes until fragrant and golden brown.
- Whisk together the vinaigrette ingredients in a mixing bowl. Add the roasted vegetables and arugula and toss to coat.
- Top the salad with the toasted walnuts and pomegranate seeds.
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