Ingredients

• 1 sweet potato, about 300 g
• salt, pepper, 1 tablespoon olive oil, pinch of chili flakes and optionally a sprig of rosemary
• 50 g walnuts or pecans
• 1/2 pomegranate
• 1 avocado
• 100 g arugula

Sauce

• 1 tablespoon honey mustard
• 2 teaspoons honey or maple syrup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon rice vinegar or wine vinegar

Preparation

1. Peel the sweet potatoes and dice them. Drizzle with olive oil, season with salt, pepper, chili and rosemary leaves if using.
2. Mix and place on a baking sheet or in an ovenproof dish, put in an oven preheated to 200°C and bake for about 30 minutes or until tender. Add the nuts 10 minutes before the end of baking.
3. Remove the seeds from the pomegranate. Peel the avocado, remove the pit and dice it.
4. On platters arrange the arugula, season with salt and pepper, add the sweet potatoes with nuts, avocado and pomegranate.
5. Mix the sauce ingredients and drizzle over the salad.