Sweet Potato Pecan Salad

Sweet Potato Pecan Salad

Ingredients

. 4 stalks celery, cut into 1-inch pieces

. 2 large sweet potatoes, peeled and cut into 1-inch pieces 

. 1 red onion, cut into 1-inch pieces 

. 1/4 cup olive oil, plus more for finishing salad

. 1 teaspoon ras el hanout 

. 1 teaspoon finely minced fresh rosemary 

. Kosher salt and freshly cracked black pepper 

. 1 cup green grapes, cut in half 

. 1 cup toasted pecans

. 1/2 cup pomegranate seeds 

. 1/2 cup thinly sliced scallions 

. 1/4 cup golden raisins 

. Sherry vinegar, as needed

Dirctions

Preheat the stove to 400 degrees F. Place a preparing sheet in the stove to warm. 

Hurl the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a blending dish. Season with salt and pepper. Exchange the blend to the warmed preparing sheet and meal until the point that the potatoes are delicate and caramelized, around 30 minutes. 

Give the sweet potato blend a chance to cool to room temperature before continuing. (Or, on the other hand, if getting ready early, cool the sweet potato blend in the ice chest, expelling it 30 minutes before continuing to enable it to come to room temperature.) 

Hurl the sweet potato blend in an expansive bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Prepare the plate of mixed greens with sherry vinegar and olive oil to taste. Include salt and pepper as required.