Roasted Sweet Potato & Pomegranate Arugula Salad

Ingredients:
- 5oz. package arugula
- 1 large sweet potato
- 1 pomegranate OR 1/3 cup pomegranate seeds (you can buy the seeds separately in most grocery stores' prepared fruit section)
- 2oz. crumbled goat cheese (omit for vegan/dairy free)
- 1 tablespoon coconut oil, ghee, or butter (for roasting potatoes)
For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar (I used white balsamic but either would work)
- 1/2 teaspoon sea salt
Directions:
- Pre-heat oven to 400°
- Dice the sweet potato and toss in 1 tablespoon oil. Sprinkle with salt and pepper and roast on a baking sheet for 30 minutes, tossing once halfway through. Let cool
- If you bought a whole pomegranate, remove the seeds.
- Roll the pomegranate a few times on your cutting board to loosen the seeds
- Score the pomegranate so you can break it into two halves then score the halves again so you have quarters
- Using a wooden spoon, hit the skin of a pomegranate over a bowl to remove the seeds (they should just fall out). You may have to carefully roll it again to help the seeds loosen
- Make your salad dressing. Start with the balsamic vinegar and salt in a small bowl. Then, very slowly begin to pour the olive oil into the vinegar, whisking constantly to emulsify and combine the oil and vinegar
- Assemble your salad in a large bowl starting with the arugula, topping it with your pomegranate seeds, roasted sweet potatoes, and goat cheese crumbles. Pour dressing over salad and toss. Serve immediately