Salad of Roasted Sweet Potatoes, Walnuts and Pomegranates
CATEGORIES
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.
DIRECTIONS

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