Greens with Roasted Sweet Potatoes and Pomegranate Seeds

• Vegetarian
• Gluten free

• Produce

  • 5 oz Baby greens
  • 1 tbsp Green onions
  • 1/2 cup Pomegranate seeds
  • 2 Sweet potatoes

• Condiments

  • 3 tbsp Balsamic vinegar, good quality aged
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1 tbsp Honey, raw
  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 3 turns Black pepper, fresh
  • 3 turns Pepper, freshly ground
  • 2 pinch Sea salt

• Oils & Vinegars

  • 1 Olive oil
  • 1/3 cup Olive oil
  • 1/3 cup Olive oil, good quality extra virgin

• Nuts & Seeds

  • 1/3 cup Pepitas, dried salted

• Dairy

  • 1/2 cup Feta cheese

Found on theorganickitchen.org

Description

Ingredients

• The Salad:
• 5 oz baby greens
• 2 sweet potatoes, peeled, diced and roasted
• ½ cup pomegranate seeds
• ½ cup feta cheese
• ⅓ cup dried, salted pepitas (pumpkin seeds)
• olive oil, sea salt, pepper
• Balsamic Dressing:
• ⅓ cup Olive Oil
• 3 Tablespoons good quality aged Balsamic Vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 Tablespoon finely chopped green onions
• 1 pinch of sea salt
• a few turns freshly ground pepper
• Honey Lemon Dressing:
• ⅓ cup good quality extra virgin olive oil
• 2 T freshly squeezed lemon juice
• 1 T raw honey (optional)
• pinch sea salt
• few turns fresh black pepper

Directions

• Preheat oven to 400 degrees and place oven rack in upper third of oven.
• Peel potatoes, dice them into 13 cubes and place on cookie sheet covered with parchment paper.
• Drizzle with olive olive oil and toss. Use enough olive oil so potatoes are coated and glistening but not drenched.
• Sprinkle lightly with sea salt and pepper, toss again.
• Place in oven for about 40 minutes or until potatoes are soft and edges are a little browned.
• While potatoes cook, seed pomegranate and make dressing by combining all ingredients and whisking until emulsified.
• When potatoes are done, remove from oven and allow to cool a bit.
• Place greens on platter, toss in pom seeds, pepitas, feta and sweet potatoes
• Drizzle with salad dressing and toss. Serve.