Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette
A hearty meal salad with massaged kale and roasted sweet potatoes
Why This Recipe Works
Massaging the kale for just a few minutes breaks down its tough cell walls, resulting in a silky texture that pairs perfectly with roasted sweet potatoes. This technique turns a fibrous green into a tender base for a hearty, complete meal.
Instructions
Adjust the oven rack to the middle position and heat to 450 degrees. Toss the sweet potatoes with the olive oil, salt, and pepper on a rimmed baking sheet. Roast until tender and well-browned, 20 to 25 minutes, rotating the pan halfway through to ensure even caramelization.
Whisk the water, pomegranate molasses, shallot, honey, vinegar, salt, and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking constantly until the dressing is thick and emulsified.
Place the kale in a large bowl and add a small portion of the vinaigrette. Using your hands, squeeze and massage the leaves until they become dark and silky—this should take about 2 to 3 minutes for Tuscan kale, or 5 minutes if using curly or red kale.
Add the roasted sweet potatoes, radicchio, and pecans to the bowl with the kale. Drizzle with the remaining vinaigrette and toss until the components are evenly coated.
Top with shaved Parmesan. Serve immediately while the potatoes are still warm and the kale is vibrant.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 1 day; the kale holds up better than most greens once dressed.
Can I make this ahead of time?
The vinaigrette can be made up to 2 days in advance.
What substitutions can I make?
- pomegranate molasses: 2 tbsp lemon juice plus 2 tsp mild molasses and 1 tsp honey
