Sweet Potato and Pomegranate Salad

This salad is a great way to use up leftover sweet potatoes. It's also a healthy and delicious way to get your daily dose of fruits and vegetables. The sweet potatoes are roasted until they're tender and slightly browned, and then they're combined with pomegranate seeds, arugula, and feta cheese. The result is a salad that's both sweet and savory, and it's sure to please everyone at the table.

The inspiration for this salad came to me one day when I was trying to find a way to use up some leftover sweet potatoes. I had already tried making sweet potato fries and mashed sweet potatoes, and I was looking for something new. I decided to try roasting the sweet potatoes and then adding them to a salad. I was so happy with the results that I've been making this salad ever since.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 cup pomegranate seeds
• 1/2 cup arugula
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss sweet potatoes with olive oil, salt, cumin, and cinnamon.
3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. Let sweet potatoes cool slightly.
5. In a large bowl, combine sweet potatoes, pomegranate seeds, and arugula.
6. Top with feta cheese, if desired.
7. Serve immediately.

Why It Works

• The sweet potatoes are roasted until they're tender and slightly browned, which gives them a delicious caramelized flavor.
• The pomegranate seeds add a touch of sweetness and crunch to the salad.
• The arugula adds a peppery flavor to the salad.
• The feta cheese adds a salty and creamy flavor to the salad.