Ingredients
4
4 servings
- •3 large sweet potatoes, cut into 2 inch (5 cm) wedges
- •1 tablespoon olive oil
- •1 teaspoon kosher salt
- •¾ cup pomegranate seeds
- •½ cup pistachio, toasted, roughly chopped
- •½ cup feta cheese, crumbled
- •⅓ cup fresh chives, thinly sliced, for garnish
- •1 tablespoon orange zest
- •3 tablespoons fresh orange juice
- •1 tablespoon red wine vinegar
- •1 garlic, minced
- •1 teaspoon dijon mustard
- •2 teaspoons honey
- •1 teaspoon kosher salt
- •½ teaspoon black pepper, freshly ground
- •6 tablespoons olive oil
Instructions
- Preheat the oven to 400˚F (200˚C).
- In a medium bowl, toss the sweet potatoes with the olive oil and salt. Transfer to an unlined baking sheet.
- Roast the sweet potato wedges for 20-25 minutes, until softened and golden brown on the outside.
- While the sweet potatoes are roasting, make the dressing: In a medium bowl, whisk together the orange zest, orange juice, red wine vinegar, garlic, mustard, honey, salt, and pepper. Starting with a few drops and steadily increasing the stream, slowly drizzle in the olive oil, whisking continuously, until the dressing is thickened and emulsified.
- Transfer the warm sweet potatoes to a large bowl. Toss with 2-3 tablespoons of the dressing until well coated. Add the pomegranate seeds, pistachios, feta, salt and pepper and gently toss to combine. Drizzle with another 1-2 tablespoons of the dressing and toss to coat. Garnish with the chives.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 537
- Carbohydrate: 42g
- Fat: 37g
- Fiber: 30g
- Protein: 9g
- Sugar: 18g
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