Pomegranate Salad

Pomegranate Salad

1. Combine all ingredients in a measuring cup and whisk to combine. Alternatively, you make combine in a jar with a sealed lid and shake until fully mixed. Adjust seasoning based on your taste preferences.
2. Preheat oven to 400 degrees F.
3. Prepare a baking sheet by lining with non-stick foil or parchment paper, or spraying with non-stick cooking spray. Arrange the diced sweet potatoes in a single layer, then bake for 10-12 minutes. Flip once and remove from oven once edges begin to brown and sweet potatoes are fully cooked.
4. While the sweet potatoes are cooling, add the lettuce mix to a large mixing bowl. Add the chickpeas, pomegranate arils, pecans, and dried cherries and mix to combine.
5. Drizzle the prepared dressing over the top and toss to combine. Arrange the sliced or diced avocado on top and sprinkle with black pepper. Serve immediately.

• Category:
• Cooking:
• Protein: 4gm
• Type: Free