Recipe makes: about 6 servings
4 large sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Salt and pepper
1 cup of pomegranate seeds
1/2 cup pumpkin seeds
1/2 cup feta cheese
For the dressing:
2 tablespoons pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and freshly ground pepper
Begin by preheating the oven to 400 degrees F (204 degrees C). Place the sweet potatoes on a large baking sheet covered with parchment paper or foil. Drizzle the sweet potatoes with olive oil and toss them until they are well coated. Season them with salt and pepper to your taste. You can also add a dash of dried rosemary if you'd like. Roast the potatoes for about 20-30 minutes, stirring them occasionally until they are tender. Remove from the oven and let them cool.
Once the potatoes have cooled, placed them in a large bowl with the pomegranate seeds, pumpkin seeds and feta cheese (you can leave out the cheese or use another cheese of your choosing).
To make the dressing, whisk together the pomegranate juice, red wine vinegar, honey, olive oil, salt and pepper in a small bowl. Before serving, drizzle the dressing over the salad and gently toss.
Your Guests will thank you for this healthy and delicious treat!