Thanksgiving is less than a week away and I’m sure most of you must have started the preparations for the big day. In case you are still looking for a vegetarian/ vegan side dish, here’s an absolutely delicious Roasted Sweet Potato Pecan salad with grapes, pomegranate and raisins. The best thing about this salad is that the sweet potatoes can be roasted up to 2 days in advance and can be assembled on the day of the party. So that makes it perfect for Thanksgiving since the oven will invariably be busy with other dishes that are served hot.This recipe is from the show ‘The Kitchen‘ on Food Network. Ras-el-Hanout is a Middle Eastern spice blend that adds a lot of flavor to the roasted sweet potato. If you don’t have it on hand, you can use a mix of ground coriander, cumin and cinnamon. Also original recipe had celery in it, but I omitted it.This is a very festive looking and delicious salad. Addition of juicy pomegranate seeds, green grapes and raisins gives the salad slight sweetness. Pecans add a nice crunch. All in all I totally loved it salad and could have eaten the whole bowl for a meal.
king this to Valli’s ‘Cooking from Cookbook Challenge: ‘November — Week 3′.