Sweet Potato & Arugula Salad

Soft and crisp textures matched with a black currant balsamic vinegar

Ingredients

3 cups of loosely packed arugula
2 yams, cubed and cooked
1/2 green apple thinly sliced
1/4 cup chopped pecans
1/4 cup pomegranate seeds
1/4 cup crumbles feta or goat cheese
3 tablespoons 41 Olive Black Currant Vinegar

Steps:

1. Chop (2) yams into small cubes, roast on the stove for ten minute, or to the texture of your liking
2. In a large salad bowl, add (3 cups loosely packed) arugula, (2 chopped & cooked) yams, (1/2 sliced) green apple, (1/4 cup chopped) pecans
3. Mix salad with (3 tbsp) black currant vinegar and (1 tbsp) olive oil. See the image below for the 41 Olive Black Currant Vinegar
4. Top with (1/4 cup) pomegranate seeds and (1/4 cup) feta or goat’s cheese