things I like: sweet potato + pomegranate salad by love & lemons


photo credit Love & Lemons

This salad was featured on Love & Lemons right after Christmas. Isn’t it PRETTY?!  I’ve made it so often that my husband politely asked when we might try something new.  Never.  The correct answer is: never.  I am utterly addicted.  For quick assembly, I typically prep all of the ingredients at the beginning of the week.  Chop and roast the sweet potato, then store it in the fridge.  Make a big batch of the dressing to use throughout the week (or just use your favorite balsamic or champagne vinaigrette).  Trader Joe’s carries shelled pistachios – just chop ’em up and toss ’em in.  And, if you are not a big feta fan (my husband is not), you can easily substitute soft crumbled goat cheese.

My favorite part of the prep is the pomegranate. I refrigerate the seeds in an airtight container, and use them all week long.  There are many ways to de-seed a pomegranate (I have a friend who swears by the under water method), but I  prefer to beat the hell out of it with a wooden spoon.  Cheap therapy.  Here is a great video of Martha getting the job done…just make sure to wear an apron, because girlfriend is not kidding – it is messy business.   Enjoy!

click here for RECIPE


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