Levi Brown
Hands-On Time
15 Mins
Total Time
35 Mins
Serves 4

With cubed, roasted sweet potato and crunchy, juicy pomegranate seeds, this salad will make you forget your wintertime woes. Sure, we might be missing the big green salads and ripe tomatoes of summer, but this entrée salad’s got it all: A base of thinly sliced Brussels sprouts, toasted pecans, salty and dry ricotta cheese, and, of course, the aforementioned stars of the show. The salad itself is so flavorful, it needs only a light homemade vinaigrette of olive oil, sherry vinegar, and a bit of salt and pepper. Come colder months, it feels great to bite into something so fresh.

How to Make It

Step 1

Toss the sweet potato with 2 tablespoons olive oil, plus salt and pepper. Roast at 425° F until tender, 15 to 18 min. Toss Brussels sprouts with remaining 3 tablespoons olive oil and sherry vinegar, plus salt and pepper. Toss with the sweet potatoes, toasted pecans, pomegranate seeds, and ricotta salata.

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