Sweet Potato Pecan Salad by Geoffrey Zakarian

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

4 stalks celery, cut into 1-inch pieces

2 large sweet potatoes, peeled and cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

¼ cup olive oil, plus more for finishing salad

1 teaspoon ras el hanout

1 teaspoon finely minced fresh rosemary

Kosher salt and freshly cracked black pepper

1 cup green grapes, cut in half

1 cup toasted pecans

½ cup pomegranate seeds

½ cup thinly sliced scallions

¼ cup golden raisins

Sherry vinegar, as needed

Directions at foodnetwork.com

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