I hope you all had a very merry Christmas!
Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert.
With New Years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This is a variation of this sweet potato salad that I was obsessed with at the beginning of fall. I made it a little more festive by using red pomegranates and bright green pistachios.
- 2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
- 2 cups baby salad greens (baby kale, spinach, arugula, etc.)
- ⅓ cup pomegranate seeds
- ⅓ cup crumbled feta
- ¼ cup toasted pistachios, chopped
- Handful of chopped cilantro
- 2-3 scallions, chopped, white and green parts
- 2 tablespoons extra-virgin olive oil
- ½ garlic clove, minced
- 2 teaspoons honey
- 1 teaspoon sherry vinegar or white wine vinegar
- Sea salt and fresh black pepper
- Roast the sweet potatoes: Preheat your oven to 400 degrees. Drizzle the sweet potato cubes with some olive oil, salt, and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn a darker brown.
- Make the dressing: Whisk together the olive oil, garlic, honey, vinegar, salt, and pepper. Taste and adjust.
- Assemble the salad with the roasted sweet potatoes, greens, pomegranate, feta, pistachios, cilantro, and scallions. Toss lightly in the dressing and serve.