Last week I was in a meeting where my chair was facing toward a wall that featured a large mirror. Every once in awhile I would catch my reflection and at least three times, I was somewhat dismayed at what I saw.
Why? I have a very scowly looking “neutral face.” You know the face you have in everyday situations when you aren’t laughing or crying or even talking, but you’re just being? Your neutral face?
Yeah, I look like a brat (nicer “b” word than you might be thinking) in my “neutral face.”
I’ve gotta change this. I’m a nice person! I try to be friendly! 90% of my job is dealing with people!
No more scowly “neutral face.”
Sweet potatoes? That’s the ticket.
Matty B bought me a julienne peeler last year. It’s magical. It’s also sharp. I cut myself. No picture necessary.
I love these colors. I love these flavors. I love this salad.
The sweetness of the pomegranate is key here. With the acidity of the apple cider vinegar, the flavors play off of each other wonderfully!
Honestly, the shredded apple on top was an afterthought, but was the perfect touch. The textures in this salad are awesome. Crunchy walnuts, soft sweet potatoes and the bite of the pomegranate arils. I was sold.
Next time I make this, I might try cooking the sweet potato shreds even longer for a crispier texture. Almost like French fries. Yes! French fry salad!
That’s enough to make anyone’s scowly neutral face turn into a smile!
Warm Sweet Potato Salad
1 sweet potato, julienned
1 1/2 TBS olive oil, divided
1 TBS apple cider vinegar
1 TBS maple syrup
1/4 cup toasted walnuts
1/4 cup chopped parsley
1/4 cup pomegranate arils
1/4 apple, julienned
Salt and pepper to taste
Sauté sweet potato in 1/2 TBS olive oil, approximately 15 minutes, or until desired softness.
In a small, well sealed jar, shake 1 TBS olive oil, maple syrup and vinegar until combined and frothy.
When sweet potato is done, add parsley, walnuts, pomegranate and dressing. Season to taste.
Top with apple.