Sweet Potato Salad With Pomegranate & Saffron Tahini Dressing | Clean Plates

Ingredients

• 2 medium sweet potatoes, about one pound, cut into 3/4 inch pieces
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• Pinch of saffron
• 1/4 cup hot water
• 1/4 cup tahini
• 1 tablespoon freshly squeezed lemon juice
• 4 cups fresh arugula, preferably organic
• 2/3 cup pomegranate seeds
• 1/2 cup roasted pistachios, chopped
• 1/8 teaspoon sea salt