Warm Sweet Potato and Kale Salad

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 246, total fat 14 G., saturated fats 2 G., proteins 2 G., carbohydrates 30 G., fiber 4 G., cholesterol 0 mg, sodium 454 mg, sugar 15 G.

If you're looking for a warm salad recipe with impressive flavor that's incredibly easy to make, try this sweet and savory baby kale salad. Roasted sweet potatoes and pearl onions add a sweetness that pairs beautifully with the champagne vinaigrette and pomegranate dressing. Hearty kale is the perfect base for a hearty and nutritious side dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad dressing

2 tbsp. l. pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt

Warm salad

2 large sweet potatoes, peeled, halved and cut into 0.8cm thick half-moons.
1 package (400g) frozen pearl onions, thawed and patted dry
3 tbsp. l. olive oil
1 Honeycrisp or Fuji apple, sliced into 0.8cm thick half-moons.
70 g small kale
1/4 tbsp. pomegranate seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, sweet potato, onion sets, apples, pomegranate, Dijon mustard, champagne vinegar, pomegranate molasses

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Refueling:

In a small bowl, combine the pomegranate molasses, champagne vinegar, and Dijon mustard. Whisk in the olive oil in a steady stream. Season with 1/4 teaspoon of salt. The dressing can be prepared up to 3 days in advance.

Salad:

Place the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Bake until the sweet potatoes are tender and beginning to brown, about 35 minutes, stirring once. Transfer to a large bowl to cool slightly.
Add the apples, kale, and dressing to a bowl and sprinkle with 1/4 teaspoon of salt. Using two wooden spoons, gently toss to distribute the dressing evenly. Sprinkle the salad with pomegranate seeds before serving.

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