Autumn Salad With Balsamic Reduction

1. 1

   Heat olive oil in a pan on medium heat, add salt and pepper. Once oil is hot, add yams and cover. Cook until yams are golden brown and tender to the touch (about 15 minutes). Remove from heat and let cool.

2. 2

   Meanwhile, brown garlic with a little olive oil over medium heat in a saucepan. Once garlic is brown, add balsamic vinegar and simmer until thick. Add pepper and white pepper to taste. Let cool.

3. 3

   Combine lettuce, mint, yams, red onion, persimmon, pomegranate seeds and pumpkin seeds in large bowl and toss. Plate the salad and drizzle with balsamic reduction. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.