5.0 from 3 votes
Roasted Sweet Potato, Pomegranate, and Massaged Kale Salad
Roasted sweet potatoes join up with tender massaged kale and creamy goat cheese in this wholesome jewel-toned salad.
Total Time
45 mins
Servings: 4 servings
Calories: 635 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
For the salad:
- 2 large sweet potatoes scrubbed and cut into ¼-inch thick rounds
- 2 ½ tablespoons olive oil divided
- 1 tablespoon + ½ teaspoon kosher salt divided
- black pepper
- 6 cups sliced Lacinato kale about 1-2 bunches, depending on size
- 1 tablespoon lemon juice
- ¼ cup crumbled goat cheese
- ¼ cup roasted salted pepitas
- ¼ heaping cup pomegranate arils
For the Pomegranate Vinaigrette:
- ¾ cup olive oil
- ¼ cup pomegranate vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- Pinch white sugar (organic for vegan-friendly)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil, 1 tablespoon salt and freshly cracked black pepper to taste. Arrange the seasoned sweet potatoes in a single layer on the prepared baking sheet. (If your sweet potatoes are very large you may have to roast them on two separate sheet pans to avoid overcrowding the pan.) Transfer the baking sheets to the oven and bake until tender, 25-30 minutes.
- While the potatoes are roasting, make the dressing. Add all of the vinaigrette ingredients to a jar with an airtight lid. Seal tightly and shake vigorously until emulsified. Set aside.
- In a large mixing bowl or rimmed sheet pan, combine the shredded kale, ½ teaspoon salt and lemon juice. Use your hands to gently massage the kale until it wilts and darkens in color, 3-5 minutes. It should have no bitterness when you take a test bite. Drizzle the kale with remaining ½ tablespoon oil and toss to distribute.
- Place the massaged kale on a large platter, arrange the roasted sweet potatoes on top and sprinkle with the goat cheese crumbles, pepitas and pomegranate arils. Serve with the dressing on the side.
Cup of Yum
Notes
- I used a combination of orange and white sweet potatoes in this particular salad. You can use both or just one type if you prefer. White sweet potatoes are usually slightly milder in flavor than the orange.
Nutrition Information
Calories
635kcal
(32%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
56g
(86%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
38g
Trans Fat
1g
Cholesterol
7mg
(2%)
Sodium
2079mg
(87%)
Potassium
622mg
(18%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
19330IU
(387%)
Vitamin C
42mg
(47%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 635
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 56g | 86% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 38g | 190% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 2079mg | 87% |
| Potassium | 622mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 19330IU | 387% |
| Vitamin C | 42mg | 47% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.