Sweet Potato Pomegranate Salad Recipe By Tasty

SWEET POTATO POMEGRANATE SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
• Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
• While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
• Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
• Enjoy!

POMEGRANATE SWEET POTATOES

Steps:

• Wrap the sweet potatoes with plastic wrap, and place into the microwave. Cook on High until the sweet potatoes are tender, about 4 minutes, depending on the microwave. Unwrap the potatoes, and refrigerate until cool enough to handle.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• Bring the pomegranate juice, water, vinegar, sugar, and cinnamon to a simmer in a small saucepan. Reduce heat to medium-low, and simmer gently for 15 minutes. Meanwhile, peel the potatoes and cut into large cubes; place into the prepared baking dish, and dot with the cubed butter. Pour the pomegranate sauce evenly overtop.
• Bake in preheated oven 30 minutes until the pomegranate sauce has thickened into a glaze. Gently stir the potatoes occasionally as they bake to coat them in the glaze.

KALE & SWEET POTATO SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
• In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
• Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
• In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
• In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
• Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
• Serve with more dressing if desired.
• Enjoy!