Recipe by Jenné Claiborne of Sweet Potato Soul
Start to Finish: 40 minutes
1 sweet potato (9 to 10 oz.), peeled and cut into 6 wedges
4 tbsp. olive oil
1/4 cup fresh grapefruit juice
2 tsp. pomegranate molasses
1 tsp. pure maple syrup
1/2 tsp. smoked paprika (optional)
4 cups arugula
1 cup chopped fresh flat-leaf parsley
1 cup fresh mint leaves
1/2 cup chopped fresh dill
1 cup cooked farro (from 1/3 cup dry)
1 cup cooked black or green lentils (from 1/3 cup dry)
1/4 cup toasted pepitas
1. Preheat the oven to 425°. On a baking sheet, toss the sweet potato with 2 tbsp. oil; season with salt and pepper. Roast until tender, about 25 minutes. Let cool.
2. In a small bowl, whisk the remaining 2 tbsp. oil, the grapefruit juice, pomegranate molasses, maple syrup, and smoked paprika, if using; season the dressing.
3. In a large bowl, toss the arugula, parsley, mint leaves, dill, farro, and lentils with the dressing. Divide between 2 bowls. Top with the sweet potato wedges and the toasted pepitas.