Sweet potato pairs perfectly with the other salad ingredients, making this a healthy burst of color and flavor.

2 tablespoons oil
1 small sweet potato, peeled and cubed
½ teaspoon salt
1 head lettuce or 1 (8-oz) bag baby leaves
1 small Pink Lady apple, thinly sliced
½ red onion
½ cup pomegranate arils
⅓ cup candied pecans, crushed

½ cup mayonnaise
¼ cup orange juice
2 tablespoons vinegar
1 tablespoon mustard
2 garlic cloves, crushed
pinch salt
pinch black pepper
2 tablespoons brown sugar

  1. Prepare the salad: Heat oil in a sauté pan over medium-high heat. Add sweet potato and stir-fry until tender. Season with salt. (Alternatively, you can toss the sweet potato with the oil and roast in the oven at 400°F.)
  2. Meanwhile, prepare the dressing. Combine all ingredients in a bowl and blend until smooth, using an immersion blender.
  3. Combine lettuce, sweet potato, and apple in a bowl. Add pomegranate arils and crushed pecans. Toss with dressing immediately before serving.


Yield: 4 to 6 servings

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