Thanksgiving Pomegranate Salad

Truth be told, the things I look forward to the most on Thanksgiving are the veggie sides. I love me some brussels, sweet potatoes, cranberry sauce, and of course a festive salad. My favorite Thanksgiving salad is something that I have been indulging in for the last five years and has become somewhat of a tradition in my house. I only make it once a year so that it remains a special staple. It is the perfect combination of sweet, crunchy, salty, and happiness. I hope that you enjoy it as much as I do.  

Ingredients:

• 2 medium sweet potatoes cubed
• 4 cups baby salad (I use spring mix and butter lettuce)
• 1/3 cup pomegranate seeds
• ¼ cup toasted pistachios
• 1 handful chopped cilantro
• 2 scallions chopped
• Olive oil and salt for roasting the potatoes

Dressing Ingredients:

• 2 tbsp organic cold pressed olive oil
• 1 garlic clove minced
• 2 teaspoons organic local honey
• 1 teaspoon sherry vinegar
• Sea Salt and Fresh Pepper to taste

Instructions:

• Preheat the oven to 400 degrees
• Lay your cubed sweet potatoes on a lined sheet pan
• Drizzle in olive oil, salt and pepper
• Roast for 25 minutes (until edges start to brown)
• For the dressing, whisk together all of the ingredients and taste test. Option to add more salt.
• Make your salad in this order: lettuce on the bottom, potatoes, on top of lettuce, scallions, pistachios, and pomegranate on top.
• Snap a photo! It’s too pretty not to.

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