Name: Sweet-and-Savory Kale Salad
Yield: 6 servings
Ingredients: 2 Tbsp pomegranate molasses; 2 tsp champagne vinegar; 1 tsp Dijon mustard; 3 Tbsp extra-virgin olive oil; Kosher salt; 2 large sweet potatoes, peeled, halved and cut into ⅓" half-moons; 1 14-oz bag frozen pearl onions, thawed and well drained; 3 Tbsp olive oil; Kosher salt; 1 Honeycrisp or Fuji apple, cut into ¼" half-moons; ½ 5-oz container baby kale; ¼ cup pomegranate seeds

YIELDS

6 servings

A delicious salad that embraces fall flavours.

Ingredients

Dressing

Tbsp pomegranate molasses

tsp champagne vinegar

tsp Dijon mustard

Tbsp extra-virgin olive oil

Kosher salt

Salad

large sweet potatoes, peeled, halved and cut into ⅓" half-moons

1 14-oz

bag frozen pearl onions, thawed and well drained

Tbsp olive oil

Kosher salt

Honeycrisp or Fuji apple, cut into ¼" half-moons

½ 5-oz

container baby kale

cup pomegranate seeds

Ingredient Substitution Guide

Directions

Step 1

Preheat the oven to 425ºF.

Step 2

In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)

Step 3

Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.

Step 4

Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.

Step 5

Sprinkle the salad with the pomegranate seeds before serving.

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Sweet-and-Savory Kale Salad

Ingredients

Dressing

Salad

Directions

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