The key to making your raw kale tender is a little massage

  • This undated photo provided by America's Test Kitchen in March 2019 shows Kale Salad With Sweet Potatoes. The recipe appears in the cookbook "The Complete Mediterranean Cookbook." (Carl Tremblay/America's Test Kitchen via AP)

Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette

Servings: 6-8


Start to finish: 1 hour


1 1/2 pounds sweet potatoes, peeled, cut into 1/2-inch pieces

2 teaspoons extra-virgin olive oil

Salt and pepper

12 ounces Tuscan kale, stemmed and sliced crosswise into 1/2-inch-wide strips (7 cups)

1/2 head radicchio (5 ounces), cored and sliced thin

1/3 cup pecans, toasted and chopped

Shaved Parmesan cheese


2 tablespoons water

1 1/2 tablespoons pomegranate molasses

1 small shallot, minced

1 tablespoon honey

1 tablespoon cider vinegar

Salt and pepper

1/4 cup extra-virgin olive oil

For the salad: Adjust oven rack to middle position and heat oven to 400 degrees. Toss sweet potatoes with oil and season with salt and pepper. Arrange potatoes in single layer in rimmed baking sheet and roast until browned, 25 to 30 minutes, flipping potatoes halfway through roasting. Transfer to plate and let cool for 20 minutes. Meanwhile, vigorously squeeze and massage kale with hands until leaves are uniformly darkened and slightly wilted, about 1 minute.


For the vinaigrette: Whisk water, pomegranate molasses, shallot, honey, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Whisking constantly, slowly drizzle in oil.

Add potatoes, kale, and radicchio to vinaigrette and gently toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pecans and shaved Parmesan to taste. Serve.

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