• 4 medium sweet potatoes baked or microwaved until soft
• 1/4 cup extra virigin olive oil
• 1/2 cup  fresh squeezed orange juice
• 2 Tbs. Pomegranate molasses
• 1 Tbs. Apple cider vinegar
• 1 tsp. Za'tar seasoning
• 3 Tbs. Honey
• 1 Tbs. Grated orange zest
• 1 Tbs. Chopped mint
• 1 cup Greek yogurt
• 1/4 c. Each pistachio and, dried cherries
• 1 cup Arugula
• 4 medium sweet potatoes baked or microwaved until soft
• 1/4 cup extra virgil olive oil
• 1/2 cup  fresh squeezed orange juice
• 2 Tbs. Pomegranate molasses
• 1 Tbs. Apple cider vinegar
• 1 tsp. Za'tar seasoning
• 3 Tbs. Honey
• 1 Tbs. Grated orange zest
• 1 Tbs. Chopped mint
• 1 cup Greek yogurt
• 1/4 cup Each pistachio and, dried cherries
• 1 cup Arugula

1. Make basting sauce: whisk together EVOO, 1 Tbsp. orange juice, molasses, seasoning, 1 Tbsp. honey whisk until combined.

2. Preheat grill to medium heat.

3. Slice, each sweet potato into 6 or 8 wedges.

4. Toss the slices in the honey mixture and place on grill and leave until grill marks appear.

5. Let cool.

6. In a separate bowl combine the yogurt, honey, OJ, zest, vinegar, mint until mixed

7. Assemble the salad: Greens, sweet potato, top with cherries, pistachio and dollop of yogurt.

8. Drizzle dressing as desired.