Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette
Servings: 6-8
Start to finish: 1 hour
Salad:
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
Vinaigrette:
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.
