Name: Kale Salad with Roasted Sweet Potatoes and Pomegranate Vinaigrette
Total time: 2 h
Yield: Serves 6 to 8
Ingredients: 1 ½ pounds sweet potatoes, peeled, and cut into ½-inch pieces; 2 teaspoons extra virgin olive oil; Salt and pepper; 12 ounces Tuscan kale, stemmed and sliced crosswise into ½-inch-wide strips (7 cups); ½ head radicchio (5 ounces), cored and sliced thin; ⅓ cup pecans, toasted and chopped; Shaved Parmesan cheese; 2 tablespoons water; 1 ½ tablespoons pomegranate molasses; 1 small shallot, minced; 1 tablespoon honey; 1 tablespoon cider vinegar; Salt and pepper; ¼ cup extra virgin olive oil

Kale Salad with Roasted Sweet Potatoes and Pomegranate Vinaigrette

Published on April 1, 2024

Time

Active Time: 30 minutes, Total Time: 1 hour 30 minutes

Yield

Serves 6 to 8

Ingredients

SALAD

1 ½ pounds sweet potatoes, peeled, and cut into ½-inch pieces2 teaspoons extra virgin olive oilSalt and pepper12 ounces Tuscan kale, stemmed and sliced crosswise into ½-inch-wide strips (7 cups)½ head radicchio (5 ounces), cored and sliced thin⅓ cup pecans, toasted and choppedShaved Parmesan cheese

VINAIGRETTE

2 tablespoons water1 ½ tablespoons pomegranate molasses1 small shallot, minced1 tablespoon honey1 tablespoon cider vinegarSalt and pepper¼ cup extra virgin olive oil

Before You Begin

If you can’t find pomegranate molasses, substitute 2 tablespoons of lemon juice, 2 teaspoons of mild molasses, and 1 teaspoon of honey. Tuscan kale (also known as dinosaur or Lacinato kale) is more tender than curly kale and red kale; do not use baby kale.

Instructions

FOR THE SALAD: Adjust oven rack to middle position and heat oven to 400 degrees. Toss sweet potatoes with oil and season with salt and pepper. Arrange potatoes in single layer in rimmed baking sheet and roast until browned, 25 to 30 minutes, flipping potatoes halfway through roasting. Transfer to plate and let cool for 20 minutes.

Meanwhile, place kale in large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.

for the vinaigrette

Whisk water, pomegranate molasses, shallot, honey, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl. Whisking constantly, slowly drizzle in oil.

Toss kale, roasted potatoes, and radicchio with 1/3 cup vinaigrette in large bowl, cover, and refrigerate for 20 minutes.

Drizzle remaining vinaigrette over kale mixture, season with salt and pepper to taste, and toss to combine. Sprinkle with pecans and shaved Parmesan. Serve.

Make ahead note: Dressed kale-vegetable mixture and remaining vinaigrette, prepared through step 4, can be refrigerated separately for up to 24 hours. To serve, bring kale-vegetable mixture and remaining vinaigrette to room temperature, whisk dressing to recombine, and continue with step 5.