This salad is a wonderful mix of flavors and textures: soft sweet potatoes with crunchy nuts, fresh mint with hot chile, and a lovely, creamy dressing. It also includes a recipe for one of my favorite spice blends: za’atar. This versatile mix of flavors goes great with eggs, meat, fish, or a salad like this one. I’ve tweaked the recipe so you’ll end up with a large batch to last for more than one meal—just keep whatever you don’t use in an airtight container. Prep Time: 10 minutesTotal Time: 1 hourServes 2 (as entrée), 4 (as side dish) Za’atar 2 Tbsp dried sumac 2 Tbsp dried oregano 2 Tbsp sesame seeds 1 Tbsp dried marjoram 1/2 Tbsp ground cumin Salad 2 med sweet potatoes, cut into 2" chunks 1 1/2 Tbsp coconut or macadamia oil 1 Tbsp Za’atar 1 handful fresh mint 1/3 c pomegranate seeds 1/4 c crushed pistachios 1 long red chile, finely sliced 1/4 red onion, finely sliced Dressing 1/2 Tbsp coconut milk yogurt 1/2 Tbsp tahini 3 tsp fresh lemon juice (from 1/2 lemon)

  1. Heat oven to 375º F.2. Make za’atar: Combine all ingredients in bowl and mix well.3. Make salad: Arrange potatoes on baking sheet and toss with oil and za’atar. Transfer to oven and cook until tender, turning occasionally, 40¬ to 45 minutes.4. Place mint, pomegranate seeds, pistachios, chile, and onion in large bowl. Add cooked potatoes and toss. Season with salt and pepper to taste.5. Make dressing: In small bowl, combine yogurt, tahini, and lemon juice. Drizzle over salad and serve. NUTRITION (per entrée-sized serving) 390 cal, 8 g pro, 45 g carb, 10 g fiber, 13 g sugars, 22 g fat, 10 g sat fat, 160 mg sodium MORE: Bar Food Makeover: The Totally Loaded Sweet Potato