Greens with Roasted Sweet Potatoes and Pomegranate Seeds
I offer two dressing choices for this salad: a traditional balsamic vinaigrette and a light lemon honey dressing. They both taste amazing on this salad so choose which ever floats your boat!
Ingredients
The Salad:
- 5 oz baby greens
- 2 sweet potatoes peeled, diced and roasted
- ½ cup pomegranate seeds
- ½ cup feta cheese
- ⅓ cup dried salted pepitas (pumpkin seeds)
- olive oil sea salt, pepper
Balsamic Dressing:
- ⅓ cup Olive Oil
- 3 Tablespoons good quality aged Balsamic Vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 Tablespoon finely chopped green onions
- 1 pinch of sea salt
- a few turns freshly ground pepper
Instructions
- Preheat oven to 400 degrees and place oven rack in upper third of oven.
- Peel potatoes, dice them into 1/2" cubes and place on cookie sheet covered with parchment paper.
- Drizzle with olive olive oil and toss. Use enough olive oil so potatoes are coated and glistening but not drenched.
- Sprinkle lightly with sea salt and pepper, toss again.
- Place in oven for about 40 minutes or until potatoes are soft and edges are a little browned.
- While potatoes cook, seed pomegranate and make dressing by combining all ingredients and whisking until emulsified.
- When potatoes are done, remove from oven and allow to cool a bit.
- Place greens on platter, toss in pom seeds, pepitas, feta and sweet potatoes
- Drizzle with salad dressing and toss. Serve.