Brussels Sprouts, Sweet Potato, and Pomegranate Seed Salad
Toss 1 peeled and chopped large sweet potato with 2 tablespoons olive oil, plus salt and pepper. Roast at 425 degrees until tender, 15 to 18 minutes. Toss ¾ pounds thinly sliced Brussels sprouts with 3 tablespoons each olive oil and sherry vinegar, plus salt and pepper. Toss with the sweet potatoes, ½ cup each toasted pecans and pomegranate seeds, and ricotta salata.