INGREDIENTS
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4 stalks celery, cut into 1-inch pieces
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2 large sweet potatoes, peeled and cut into 1-inch pieces
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1 red onion, cut into 1-inch pieces
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1/4 cup olive oil, plus more for finishing salad
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1 teaspoon ras el hanout
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1 teaspoon finely minced fresh rosemary
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Kosher salt and freshly cracked black pepper
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1 cup green grapes, cut in half
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1 cup toasted pecans
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1/2 cup pomegranate seeds
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1/2 cup thinly sliced scallions
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1/4 cup golden raisins
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Sherry vinegar, as needed