Roasted Fennel & Sweet Potato served over Spring Mix Greens with Pomegranate Vinaigrette

By Debbie Kornberg
Ingredients, Green Salad:
1 medium sweet potato, chopped small, ¼ inch
1 fennel bulb, chopped small, ¼ inch
3 Tbsp. SPICE + LEAF Olive Oil
1/2 tsp. Salt
1 tsp. SPICE + LEAF Ras El Hanut
3 - 4 cups spring mix
1 cucumber, chopped
1/2 apple, slivered
1/4 cup Pistachios
1 avocado, chopped
3 oz crumbled goat cheese
pomegranate seeds, if in season, garnish top of salad
Ingredients, Pomegranate Vinaigrette:
1 garlic clove
¼ cup vegetable oil
¼ cup SPICE + LEAF 18 Year Aged Balsamic
3 TBSP pomegranate juice
¼ cup honey
Preparing Sweet Potatoes:
Preheat oven to 400 degrees. Place chopped sweet potatoes and fennel in bowl, coat with 2-3 Tbsp. olive oil, and Ras El Hanut. Mix well. Place on baking sheet with parchment paper. Roast for 15 minutes. Remove from oven and let cool.
Preparing vinaigrette:
Using food processor, mince garlic clove. Then add all remaining ingredients: vegetable oil, 18-year aged balsamic, pomegranate juice, and honey. Mix very well in food processor.
Building your salad:
Using a large bowl, add arugula then sweet potato. Then add cucumbers and apples. Add dressing (Don’t need to use all it, just enough to dress, don’t drench.) Add avocado & goat cheese. Sprinkle pistachios and pomegranate seeds. Drizzle additional salad dressing if desired. Ready to be served! Enjoy!