Roasted Sweet Potatoes, Walnuts, and Pomegranate Salad

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Roasted Sweet Potatoes, Walnuts, and Pomegranate Salad

 

Saladl

2 medium sweet potatoes

1 teaspoon fresh thyme, coarsely chopped

1/2 cup extra-virgin olive oil

salt and pepper

2 handfuls arugula

2 handfuls frisée

1/2 cup toasted walnut pieces

1/2 cup pomegranate seeds

 

Dressing;

1 large shallot, peeled and diced

1/3 cup champagne vinegar

1 cup extra-virgin olive oil

 

Wash and peel sweet potatoes and cut into one-inch pieces.

Toss with thyme and olive oil, and season with salt and pepper. Roast in a

pre-heated 350 degree oven for twenty 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.