Sweet potato pecan salad

Discover the perfect balance of flavors with this delectable sweet potato pecan salad. Enjoy the blend of sweet and savory notes in every bite!

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
• 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

Instructions:

1. Preheat the oven to 200 °C. Place a baking sheet in the oven to heat.
2. Combine the celery, sweet potatoes, and red onions with olive oil, ras el hanout, and rosemary in a mixing bowl. Season with salt and pepper. Spread the mixture on the preheated baking sheet and bake until the sweet potatoes are soft and caramelized, approximately 30 minutes.
3. Allow the sweet potato mixture to cool down to room temperature. (Alternatively, if preparing in advance, cool the sweet potato mixture in the refrigerator, taking it out 30 minutes before proceeding to let it reach room temperature.)
4. Mix the sweet potato mixture in a large bowl with grapes, pecans, pomegranate seeds, scallions, and raisins. Dress the salad with sherry vinegar and olive oil according to your preference. Adjust the seasoning with salt and pepper, if necessary.

Summary:

• Calories: 1838 kcal
• Fat: 128 g
• Protein: 22 g
• Carbs: 177 g
• Potassium: 3118 mg
• Magnesium: 292 mg