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Eat This Now: Roasted Sweet Potato & Pomegranate Salad

This recipe is from Elissa Goodman’s S.O.U.P. Cleanse winter 2019 menu. It’s too easy to make and too delicious not to share with you, the holistic nutritionist says. Sweet potatoes offer more vitamins and antioxidants compared to white potatoes and though they taste sweeter, they have a slightly lower glycemic index score.

The vibrant orange color comes from beta carotene, and a cup of sweet potato contains about 4 grams of protein. Sweet potatoes are also high in magnesium, a calming mineral in which many women are deficient.


Roasted Sweet Potato & Pomegranate Salad

Serves 2

For the salad
2 c sweet potato, diced into 1-in cubes (approx. 1 large)
2 tsp coconut oil
Pinch cinnamon
Pinch sea salt
1/4 c pomegranate seeds
4 stalks celery, thinly sliced
1/4 bunch radicchio, finely chopped
4 c arugula
3 Tbsp toasted almonds, chopped
Sprinkle of Kite Hill vegan ricotta cheese (optional)

For the dressing
Juice and zest of 2 lemons
1/4 c olive oil
Pinch sea salt
1 tsp. honey or maple syrup

1. Preheat oven to 400°. Line a baking sheet with parchment paper. Toss sweet potatoes with 2 tsp. olive oil, cinnamon, and sea salt. Evenly spread seasoned sweet potatoes on lined baking sheet and cook in preheated oven for about 25 minutes, until fork tender and caramelized.

2. While potatoes cook, prep remaining ingredients.

3. To make dressing, add all ingredients to a blender and blend until emulsified.

4. If you’re making for meal prep, you can layer ingredients in a 32-oz. jar: cooled sweet potatoes at bottom, celery, pomegranate, radicchio, and arugula. Top with crumbles of Kite Hill cheese and almonds. Or just place all the ingredients into a bowl and toss with dressing before serving.

Read our interview with Elissa Goodman and watch her video on aging gracefully.

Photo: Ryzhkov

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