A Healthy Holiday Recipe from the Pilot Light Chefs

Sweet Potato, Collard Green, Pomegranate, and Sunflower Seed Salad


2 Medium sized sweet potatoes, cut into
small pieces
1 Bunch Collard Greens or Curly Kale
¼ Cup Pomegranate Seeds
¼ Cup Sunflower Seeds, Toasted
Canola Oil or Olive Oil
Salt, to taste
Pepper, to taste
Apple Cider Vinegar, to taste
1 Tablespoon Yogurt


  1. Preheat oven to 400F. Toss the sweet potatoes in a small amount of oil, salt, and pepper. Roast in the oven or on the stovetop until tender.
  2. While the sweet potatoes are roasting, shred the collard greens or kale into small pieces and place into a bowl. Add the pomegranate seeds, sunflower seeds, and the sweet potatoes once they are finished roasting.
  3. Season the salad with salt, pepper, and apple cider vinegar to taste. This salad can be served right away or stored for up to 3 days. The salad can also be enjoyed hot or cold. If you want to enjoy the salad hot, just lightly sauté everything in a pan with the exception of the yogurt and pomegranate seeds. Add these ingredients at the end and serve immediately.

Recipe and photo courtesy of Pilot Light Culinary Director Justin Behlke.

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