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!
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