2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
2 cups baby salad greens (baby kale, spinach, arugula, etc.)
1/3 cup pomegranate seeds
1/3 cup crumbled feta
1/4 cup toasted pistachios, toasted & chopped
handful of chopped cilantro
2-3 chopped scallions, white and green parts
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste
Roast the sweet potatoes:
Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown.
Make the dressing:
Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside.
Assemble all salad ingredients, toss lightly in the dressing.