Ingredients

• 4 - 5 small sweet potatoes, halved
• a couple tbsp olive oil
• salt and pepper
• 7 - 8 pitted dates
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• pinch of dried thyme
• salt and pepper to taste
• greens of choice
• 1/2 seeded pomegranate
• 4oz goat cheese
• 1/4 cup chopped roasted pistachios
• chopped chives
• chopped cilantro
• salt and pepper to taste
• for the dressing: 2-3 tbsp olive oil, 1 tbsp apple cider vinegar, squeeze of lemon juice, 3/4 tbsp honey, chili powder, salt and pepper to taste (this is just my basic dressing recipe, feel free to adjust to your own tastes!)

Instructions

1. Prepare the sweet potatoes. Preheat oven to 425 degrees F. Cut sweet potatoes in half and drizzle halved sweet potatoes with olive oil, salt, and pepper and place cut side down onto a baking sheet. Bake for 30 minutes, then flip cut side up and bake for an additional 25 - 30 minutes until fork tender and slightly charred.
2. Prepare the dates in the last 20 minutes of bake time for the potatoes. While the sweet potatoes finish baking, place dates onto another sheet tray and drizzle with olive oil, balsamic, pinch of dried thyme, salt and pepper. Bake for about 15 minutes until tender.
3. Remove potatoes and dates from the oven and set aside to cool, then assemble the salad.
4. To assemble the salad, arrange everything on a large serving plate.
5. Make the dressing. In a mason jar, add the olive oil, apple cider vinegar, lemon juice, honey, chili powder, salt and pepper. Shake until combined. Dress salad when ready to serve.
6. Enjoy!