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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
I always find that sweet potato in a salad is a sure hit, and this salad is another delicious way to showcase it.
1 sweet potato, diced into 1/2-inch (1-centimeter) cubes
1 red onion, diced into 1/2-inch (1-centimeter) cubes
olive oil, for drizzling
salt, for sprinkling
pepper, for sprinkling
1 cucumber, diced into 1/2-inch (1-centimeter) cubes
1/2 cup sliced red cabbage (optional)
1/4 cup pine nuts, toasted (see note)
1/4 cup pomegranate seeds (optional)
1/2 cup Gefen Mayonnaise
2 tablespoons Heaven & Earth Lime Juice
1/4 teaspoon Gefen Ground Ginger
1/2 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cracked black pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Place sweet potato cubes and diced red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste.
Place baking sheet in the oven and roast sweet potato and onion for 20–25 minutes, or until done.
Combine roasted sweet potatoes and red onion with cucumber and red cabbage, if using, in a bowl. In a separate bowl, combine dressing ingredients and mix well. Toss salad with dressing. Top with toasted pine nuts and pomegranate seeds immediately before serving.
Food and Prop Styling Goldie Stern
Photography Felicia Perretti
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This salad was a hit!!
I replaced the pine nuts for sunflower seeds and also served it with Romain lettuce as shown on the picture.
Thank you!!