I made this as an accompaniment to some killer meatballs (recipe coming next week), but this dish as it is would be great as a holiday side or studded with any protein of choice for a rounded out meal.
Note: I completely forgot to do so when making this recipe, but chucking a couple big hands of baby spinach was a fantastic way to dress up the leftovers and add a nutrient punch.
gluten-free, paleo, vegetarian, vegan
Pomegranate & Fig Salad
2 sweet potatoes, peeled and chopped into inch-ish chunks
6 figs, sliced (I had dried on hand but fresh would be even better)
1/4 c. pecans, chopped
1/3 c. pomegranate arils
Tahini & pomegranate molasses to drizzle
Salt & pepper
Your favorite seasoning – I used a spicy creole mix
Oil
Preheat your oven to 200C/375F. Prepare a baking sheet.
Chop the sweet potato into inch-ish chunks, drizzle with oil, sprinkle with salt, pepper & seasoning, spread out onto a baking sheet and bake until your desired level of doneness is achieved. I let mine go until the pieces were almost crispy.
Toss with the rest of the ingredients and drizzle with the sauces.
As noted in the head notes, a good couple hands of baby spinach and your protein of choice would round this out to a great meal.
Serves 2- 3
Gastography 