Ingredients:
- One peeled and chopped sweet potato
- 5 tablespoons olive oil
- Salt and pepper (as per taste)
- Thinly sliced kale leaves (half bunch)
- 3 tablespoons sherry vinegar
- half cup pomegranate seeds
Method: Cook the sweet potato with 2 tablespoons olive oil, add salt and pepper as per your taste. Roast at 425 degrees Fahrenheit until tender for about 15 to 18 minutes. Toss Brussels sprouts with remaining 3 tablespoons olive oil and sherry vinegar, plus salt and pepper. Toss with the sweet potatoes, toasted pecans, pomegranate seeds, and ricotta salad.
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