We feel we should  all include it much more in our day to day diets.

This salad was a hit!

Serve either as a side dish or as a meal it is tasty, satisfying and ticks all the boxes for the balance of carbs, proteins and fats.

Easy to make and looks great!

Enjoy!

Roasted Sweet Potato, Pomegranate, and Massaged Kale Salad

For the salad:

• 2 large sweet potatoes, scrubbed and cut into 1/4-inch thick rounds
• 2 tablespoons olive oil + 1/2 teaspoon for tossing kale
• 1 teaspoon + 1/2 teaspoon salt, divided
• Freshly ground black pepper
• 4 cups sliced kale
• 1 tablespoon lemon juice
• 1/4 cup crumbled goat cheese
• 1/4 cup roasted salted pepitas – optional
• 1/4 heaping cup pomegranate arils

Dressing:

• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil, 1 teaspoon salt and freshly cracked black pepper to taste.  Lay out individually on a roasting pan and bake until tender, 25-30 minutes.
3. While the potatoes are roasting, make the dressing. Add all of the ingredients to a jar with an airtight lid. Seal tightly and shake vigorously until emulsified. Set aside.
4. In a large mixing bowl or rimmed sheet pan, combine the shredded kale, 1/2 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 1/2 tablespoon oil and toss to distribute.
5. 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. Drizzle dressing over the top to serve.