Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette

This Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette is a delightful and nutritious dish that brings together the hearty flavors of roasted sweet potatoes, vibrant Tuscan kale, and tangy pomegranate vinaigrette. The recipe presents a clever method of tenderizing the kale by massaging it, eliminating the need for overnight marination. The caramelized sweet potatoes, crunchy pecans, and shaved Parmesan add layers of texture and flavor, making this salad a hearty and satisfying meal. The sweet pomegranate vinaigrette ties all the ingredients together, creating a delicious and wholesome combination that’s perfect for any occasion.

SERVES 4

INGREDIENTS:

• 1½ pounds sweet potatoes, peeled, quartered lengthwise, and cut crosswise into ½-inch pieces
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• 7 ounces Tuscan kale, stemmed and sliced crosswise into ½-inch-wide strips (about 7 cups)
• ½ head radicchio (5 ounces), cored and sliced thin
• ½ cup pecans, toasted and chopped
• Shaved Parmesan cheese

Vinaigrette:

• 2 tablespoons water
• 1½ tablespoons pomegranate molasses (or substitute as mentioned in the recipe)
• 1 small shallot, minced
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ⅓ cup extra-virgin olive oil

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit.
2. Toss the sweet potatoes with olive oil, salt, and pepper. Lay them in a single layer on a rimmed baking sheet and roast until the bottom edges are browned on both sides, approximately 25 to 30 minutes. Flip the potatoes halfway through the roasting time. Transfer the roasted sweet potatoes to a plate and let them cool for 20 minutes.
3. Meanwhile, vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted, which should take about 1 minute for Tuscan kale (or 5 minutes for curly-leaf or red kale).
4. In a large bowl, whisk together the water, pomegranate molasses, minced shallot, honey, cider vinegar, salt, and pepper. While whisking constantly, drizzle in the extra-virgin olive oil to create the pomegranate vinaigrette.
5. Add the roasted sweet potatoes, massaged kale, and sliced radicchio to the vinaigrette in the bowl. Gently toss everything together to coat the ingredients evenly with the dressing.
6. Transfer the salad to a serving platter and sprinkle with chopped pecans and shaved Parmesan cheese according to taste.
7. Serve the Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette as a delicious and nutritious meal or side dish. Enjoy the combination of flavors and textures in this vibrant and satisfying salad.

TIPS:

• When choosing sweet potatoes, look for ones with smooth skin and vibrant color. They should feel firm and not have any soft spots or signs of sprouting.
• To save time, you can roast the sweet potatoes in advance and refrigerate them until ready to use.
• Tuscan kale, also known as dinosaur or Lacinato kale, is preferred for this recipe due to its tender texture. If using curly-leaf or red kale, make sure to massage it for a longer time to achieve the desired tenderness.
• To toast the pecans, spread them on a baking sheet and bake in a 350-degree Fahrenheit oven for about 5-7 minutes until fragrant. Keep an eye on them to prevent burning.
• If you can’t find pomegranate molasses, you can make a substitute using lemon juice, mild molasses, and honey, as indicated in the recipe.
• Massaging the kale is essential to break down its tough texture and improve its taste. Be vigorous and knead the leaves until they become darker and slightly wilted.
• Feel free to customize the salad with additional toppings like dried cranberries, sliced apples, or roasted chickpeas for added flavor and nutrition.