Sweet Potato and Pecan Salad

Ingredients:

• 4 celery stalks, cut into 2.5cm pieces.
• 2 large sweet potatoes, peeled and cut into 2.5cm pieces.
• 1 red onion, cut into 2.5cm pieces
• 1/4 cup olive oil + extra for salad dressing
• 1 tsp. ras al hanout
• 1 teaspoon chopped fresh rosemary
• 1 cup white grapes, halved
• 1 cup toasted pecans
• 0.5 tbsp. pomegranate seeds
• 0.5 cup thinly sliced ​​green onions
• 1/4 cup golden raisins
• Sherry vinegar, as needed

Preparation:

1. Preheat the oven to 200°C (400°F). Place a baking sheet in the oven to preheat. In a bowl, combine the celery, sweet potato, and red onion with olive oil, ras el hanout, and rosemary. Season with salt and pepper. Transfer the mixture to the preheated baking sheet and bake until the sweet potato is tender and crispy, about 30 minutes.
2. Allow the vegetable mixture to cool to room temperature. Or, if preparing ahead, refrigerate and remove 30 minutes before cooking to allow the vegetable mixture to reach room temperature.
   
   Note
   Ras el Hanout has a deep, vibrant flavor with a mild aroma, use it in your signature dishes for a North African twist..
   
   
   • 1 cinnamon stick 2 pieces of galangal
     
   • 1 tbsp. ground ginger
     
   • 8 allspice berries
     
   • 8 white or green cardamom seeds
     
   • 1 teaspoon of anise
     
   • 1 teaspoon freshly grated nutmeg
     
   • 1 teaspoon lavender
     
   • 2 small pieces of orris root
     
   • 5 dried rose buds
     
   • 4 whole cloves
     
   • 6 turmeric fruits
     
   • A pinch of mace
     
   • 1/2 tsp ground cayenne pepper
     
3. Combine the vegetable mixture in a large bowl with the grapes, nuts, pomegranate seeds, green onions, and raisins. Season with sherry vinegar and olive oil to taste. Season with salt and pepper, if desired.