More Great Recipes: Misc. Salad | Vegetable

Salad of Roasted Sweet Potatoes, Walnuts and Pomegranates


User Avatar
Member since 2011

Serves | Prep Time | Cook Time

Ingredients

Salad of Roasted Sweet Potatoes, Walnuts and Pomegranates

NY Magazine - chef Charleen Badman

2 med sweet potatoes
1 t fresh thyme, coarsely chopped
1/2 cup EVOO
salt and pepper
2 handfuls arugula
2 handfuls frisee
1/2 cup toasted walnut pieces
1/3 cup pomeranate seeds
Dressing:
1 large shallot, peeled and diced
1/3 cup champagne vinegar
1 cup EVOO

wash and peel sweet potatoes and cut into one inch pieces
Toss with thyme and olive oil and season with salt nad pepper
Roast in a preheated 350 degree oven for 20 minutes or until light brown and soft when pierced with a fork
To prepare dressing, soak shallots and a pinch of salt in champagne vinegar for five minutes
slowly whisk in olive oil. Season to taste.
After potatoes have roasted, they may be combined warm or cold with greens, walnuts and dressing.
Season and garnish with pomegranate seeds.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7666 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana