Step 1: Prepare the Grilled Sweet Potatoes

1. Preheat your grill or grill pan over medium-high heat.
2. In a large mixing bowl, toss the sliced sweet potatoes with olive oil, salt, and black pepper until well coated.
3. Place the sweet potato slices on the grill in a single layer and cook for 4-5 minutes per side, or until you see nice grill marks and the potatoes are tender when pierced with a fork. Remove from the grill and set aside to cool slightly.

Step 2: Make the Walnut Sage Pesto

1. In a food processor, add the toasted walnuts, fresh sage, basil leaves, and garlic cloves. Pulse a few times to combine.
2. Add the grated Parmesan cheese and lemon juice, and pulse again.
3. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches a smooth but slightly textured consistency.
4. Season with salt and freshly ground black pepper to taste. Adjust lemon juice if needed for brightness.

Step 3: Assemble the Salad

1. Spread a generous layer of fresh ricotta cheese onto the base of a large serving platter or individual plates.
2. Arrange the grilled sweet potato slices on top of the ricotta.
3. Drizzle the walnut sage pesto over the grilled sweet potatoes, making sure to coat them evenly.
4. Sprinkle the pomegranate seeds over the salad for a burst of color and flavor.
5. Finish with a handful of roughly chopped toasted walnuts for extra crunch and a touch of chopped parsley for freshness.

Cooking Note

• Grilling Tip: Make sure to slice the sweet potatoes evenly so they cook uniformly. If you prefer a smoky flavor, you can also char them slightly over high heat for a minute or two at the end.
• Pesto Texture: You can customize the consistency of your pesto. If you prefer a thinner sauce, add a bit more olive oil or a splash of water.