About the Recipe
In the colder months of fall and winter, I take pleasure in crafting salads with hearty, comforting components such as roasted sweet potatoes or squash, cooked grains, and various autumn vegetables.
It's a delightful departure from the light and fruity salads I savor during the summer!
Among my favorites is this massaged kale salad, featuring delectably roasted sweet potatoes dusted with cinnamon, plump pomegranate seeds, and savory goat cheese. It truly satisfies the palate and warms the soul.
Ingredients
1 large or 2 smaller bunches lacinato or dinosaur kale, shredded (how to massage kale for salad)
2 medium sweet potatoes
2 Tbsp extra virgin olive oil (to toss sweet potatoes)
1/2 tsp cinnamon
1 cup pecans, toasted
1 cup pomegranate arils
1/2 cup crumbled goat cheese
1 avocado, sliced or cubed
Salad Dressing:
1/4 cup extra virgin olive oil
1/2 a large lemon, juiced (or 1 small)
1 tsp garlic powder
Salt & pepper, to taste
Preparation
Remove the kale leaves from the tough stems. Wash and dry well. Chop kale into thin, small pieces. Place the chopped kale into a large mixing bowl.
In a small jar, mix olive oil, lemon juice, garlic, salt, and pepper. Shake dressing ingredients together. Pour over kale and massage with hands, squeezing/kneading the dressing into the kale for about 1 minute. Cover and let the kale sit in the fridge or at room temperature.
Preheat your oven to 400F and prepare your sweet potatoes. Wash and dry them well, then chop the sweet potatoes into 1/2-inch pieces, leaving the skin on.
Toss the sweet potato chunks in olive oil, salt, and cinnamon. Spread on a baking sheet and transfer to the oven for 30 minutes, until tender and brown.
While the sweet potatoes roast, remove the pomegranate arils from the fruit and set aside.
Spread pecans onto a smaller baking sheet, and place in the oven for the last 7 minutes to let them toast. Keep an eye on them and remove from oven once they become aromatic – or else they will burn!
Remove both the sweet potatoes and toasted pecans from the oven and let them cool slightly.
Add the roasted sweet potato chunks, toasted pecans, pomegranates, and crumbled goat cheese to the massaged kale. Mix well, adding additional salt + pepper to taste (if needed). Serve with sliced avocado!