This roasted sweet potato and kale salad with pomegranates and be prepared in a variety of ways. The top picture above uses red kale and purple sweet potatoes, which have a purple skin, but a creamy white interior. The bottom photo uses more common varieties, including garnet sweet potatoes and curly green kale. Lots of options with this salad!
Roasted Sweet Potato and Kale Salad with Pomegranates
A sweet and savory salad that is packed with nutrition and an antioxidant burst from the pomegranates.
Ingredients
- 4 small sweet potatoes cut into 1 inch cubes
- 1/4 cup olive oil + 3 tbsp
- salt and pepper to taste
- 1 bunch kale
- 1/2 cup feta cheese
- 1/3 cup chopped pecans
- 1/2 cup dried cranberries optional
- 1 pomegranate peeled and seeds removed to a bowl
- 2 tbsp red wine vinegar
Instructions
- Preheat oven to 400°F.
- Place the sweet potato cubes in a bowl and drizzle with 3 tablespoonfuls of olive then season with salt and pepper and toss until coated. Spread out on a large baking sheet. Roast in the oven about 20 minutes, stirring occasionally, until fork tender.
- Wash and dry the kale and remove the stems. Chop into small pieces. Lay on a serving platter and top with roasted sweet potatoes, feta cheese, pecans, dried cranberries, and pomegranate seeds.
- Whisk together red wine vinegar, ¼ cup olive oil, salt, and pepper. Drizzle over the salad and serve immediately.
