By Debbie Kornberg

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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

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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!