6oz.Brussels sproutsfinely chopped or shaved on a mandoline
1applecored and finely chopped (I like Honey Crisp)
115-oz. can navy beans, rinsed and drained (sub chickpeas)
1/2pecan halvesroughly chopped
1/3cupfreshly grated Parmesan cheese
Optional: pomegranate arils
*White Balsamic Dressing*
2Tbsp.chopped fresh shallots
3Tbsp.white balsamic vinegar
1/2tsp.each salt and black pepper
1/4cupextra-virgin olive oil
Preheat oven to 425°F. Toss sweet potatoes in oil and 1/4 tsp salt; spread in an even layer on a baking sheet. Bake until tender and browned, tossing halfway through, about 35 minutes. Set aside to slightly cool.
Meanwhile, prepare dressing by combining shallots, vinegar, honey, Dijon, salt, and pepper in a small bowl. Stir with a whisk, and let sit 10 minutes. Gradually stream in olive oil, stirring continuously with a whisk, until combined.
Combine romaine, radicchio, Brussels, apple, beans, and sweet potatoes in a large bowl; toss with remaining 1/4 tsp salt. Add dressing and toss to combine. Arrange on a serving platter, and top with pecans, cheese, and pomegranate arils. Serve immediately.