Fresh Kale Salad with Lemon Vinaigrette and Roasted Sweet Potato
Kale’s popularity continues to rise, and for good reason. It’s both nutritious and delicious. This salad is perfectly balanced with roasted sweet potatoes, healthful kale, earthy nuts and bright, beautiful pomegranate seeds. Make sure you don’t skip the step of rubbing the kale leaves with a bit of olive oil. Just like we relax with a bit of massage, so does kale. Its flavor becomes less harsh and the leaves less stiff, turning a bright green hue after working with your fingers. This step can be done hours in advance, but don’t over-oil. The dressing and sweet potatoes can be prepared two days ahead of serving, and the salad can be made a day ahead of time without the dressing. Store, covered in the refrigerator and bring dressing to room temperature before using. Dress salad just before serving.
- 6–8 cups fresh kale leaves, ribs removed
- 3–4 tablespoons extra virgin olive oil, divided
- 2 roasted sweet potatoes, peeled and cut into ½-inch cubes
- ½ cup walnuts, toasted
- ½ cup pomegranate seeds
- Juice from 2 lemons
- Zest from 1 lemon
- 3 teaspoons honey
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
- Prepare salad: Start with kale that is clean and dry. Drizzle with 2 to 3 tablespoons olive oil. With your fingers, gently rub the oil on the kale leaves, massaging them to make them more tender. Refrigerate until ready to use.
- Preheat the oven to 400 degrees. Toss sweet potato cubes with remaining tablespoon oil. Bake in the oven for approximately 30 minutes, or until cooked through and a little toasted on top. Remove from the oven and let cool. In a large bowl, combine kale, roasted potatoes, walnuts and pomegranate seeds.
- Prepare dressing: In a small bowl, whisk lemon juice, zest, honey, garlic, Dijon, salt and pepper. Slowly add oil, whisking continuously until emulsified.
- Pour dressing over salad, toss, and serve immediately.