Cube into bitesize cubes about 2 pounds of red skinned sweet potatoes. Drizzle and toss with olive oil, sprinkle with a bit of salt, and roast in 450 oven until just shy of tender. Cool thoroughly.
The next day (or after sweet potatoes have completely cooled) whisk together the following
2 tablespoons of honey
2 tablespoons OJ
2 tablespoons fresh rosemary, finely minced
2 green onions, green part included, finely sliced
2 teaspoons dijon mustard
3 tablespoons olive oil
This is gonna be the dressing for the salad. Pour over sweet potatoes.
Carefully remove kernels from one ripe pomegranate. Rinse to remove any white bits. Toss with dressing over sweet potatoes.
Refrigerate until serving time.