ROASTED SWEET POTATO SALAD WITH WALNUTS & POMEGRANATE

Serves: 5

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ROASTED SWEET POTATO SALAD WITH WALNUTS & POMEGRANATE

Ready in: 50 MinTotal time: 50 Min

This nutrient-packed root vegetable doesn't always need to be marshmallow-topped! Try them roasted with thyme and tossed in a salad with peppery greens, toasted walnuts, and pomegranates, then dressed with an elegant champagne vinaigrette. Perfect as a first course for your holiday feast! Serve the salad with a Brut Sparkling wine or an oakey Chardonnay.

Ingredients

For the Salad:

• 1 small shallot, peeled and diced
• 1 tablespoon Dijon mustard
• 1/3 cup champagne vinegar
• 1 cup extra-virgin olive oil
• Salt & pepper, to taste

For the Dressing:

• 1 small shallot, peeled and diced
• 1 tablespoon Dijon mustard
• 1/3 cup champagne vinegar
• 1 cup extra-virgin olive oil
• Salt & pepper, to taste

Instructions

1. Preheat the oven to 350°F. Wash and peel the sweet potatoes and cut them into one-inch pieces. Toss the cubed sweet potatoes with the thyme and the olive oil and season with salt and pepper. Roast for twenty minutes or until light brown and tender. Remove the potatoes from the oven and keep at room temperature until ready to use.
2. To make the dressing, combine the shallot, Dijon and vinegar in the blender. With the lid on, turn the blender on high. Carefully remove the center compartment of the lid and slowly drizzle the olive oil into the blender to create an emulsified vinaigrette.
3. When ready to serve, combine the arugula and mixed greens in a large salad bowl. Top with the roasted sweet potatoes, toasted walnuts and pomegranate seeds. Add dressing, to taste, and toss well.

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