Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

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.

Lindsay Hunt

Gallery

Credit: Levi Brown

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

430 calories; fat 35g; cholesterol 30mg; sodium 980mg; protein 10g; sugars 8g; fiber 7g; iron 2mg; calcium 66mg.
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