Roasted sweet potato salad with caramelized pecans

Ingredients

• 2 sweet potatoes

• 1 tablespoon of honey

• 1 large handful of nuts pecans

• 1 teaspoon of cinnamon

• pomegranate seeds

• 1 teaspoon of virgin coconut oil

• 1 oak leaf salad

For the dressing

• 1 teaspoon of walnut oil

• 1 teaspoon of apple cider vinegar

• 1 teaspoon of Dijon mustard

• 1 teaspoon of honey

• 1 pinch of pink Himalayan salt

Preparation

1. Preheat the oven on 180 ° / th. 6. Brush and wash the sweet potatoes, do not peel them. Place them on a baking sheet covered with baking paper, sprinkle with coconut oil and cook for about 45 minutes. Turn them halfway through cooking.

2. In a pan, caramelize the pecans with honey, salt and pepper.

3. Prepare the vinaigrette with the walnut oil, vinegar, mustard, honey and 1 pinch of salt.

4. Arrange the washed salad in a dish, mix with the dressing. Cut the sweet potatoes into slices, sprinkle them with cinnamon and add them warm to the salad. Sprinkle with pecans and pomegranate seeds.

Source: Elle France, Elle-a-Table