By Debbie Kornberg

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Ingredients for Green Salad:

1 medium sweet potato, chopped small, ¼ inch

1 fennel bulb, chopped small, ¼ inch

3 Tbsp. SPICE + LEAF Galili Olive Oil

1/2 tsp. salt

1 tsp. SPICE + LEAF Ras El Hanout

3 - 4 cups spring mix lettuce

1 cucumber, chopped

1 can of hearts of palm, diced into coin-size pieces

1/4 cup pistachios

1 avocado, chopped

3 oz crumbled goat cheese

pomegranate seeds, if in season, garnish top of salad or can use dried cranberries.

 

Ingredients, Pomegranate Vinaigrette:

1 garlic clove

¼ cup avocado oil

¼ cup SPICE + LEAF 18-Year-Aged Dark Balsamic

3 TBSP pomegranate juice

¼ cup honey

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Preparing Sweet Potatoes:

Preheat oven to 450 degrees. Place chopped sweet potatoes and fennel in bowl, coat with 2 Tbsp. olive oil, and Ras El Hanout. Mix well. Place on baking sheet with parchment paper. Roast for about18 minutes. Remove from oven and let cool.

 

Preparing Vinaigrette:

Using food processor, mince garlic clove. Then add all remaining ingredients: avocado oil, 18-year aged balsamic, pomegranate juice, and honey. Mix very well in the food processor. 

Building Your Salad:

Using a large bowl or platter, add lettuce, then lay cucumber around the salad. Add 2 Tbsp. salad dressing (Just enough to dress, don’t drench.) Toss gently. Next lay sweet potato and fennel on salad. Add avocado & goat cheese. Sprinkle pistachios and pomegranate seeds (or dried cranberries in place of pomegranate seeds). Drizzle gently 2 to 3 additional Tbsp. of salad dressing over salad if desired. Ready to be served! Enjoy! (Optional... serve salad dressing on the side and don't dress salad.)