OVERNIGHT AVOCADO KALE SALAD WITH ROASTED SWEET POTATOES AND POMEGRANATE VINAIGRETTE

Yield: Serves 4

In this delicious avocado kale salad recipe we teamed up creamy avocados with bright, nutty kale and sweet potatoes to create a hearty, meal-worthy salad, rather than a dainty bowl of greens. Recipe courtesy of California Avocado.

Photo courtesy of California Avocado

Ingredients

1 ½ pounds sweet potatoes, peeled, quartered lengthwise, and cut crosswise into ½ inch pieces

1 tablespoon plus 1/3 cup extra-virgin olive oil

Salt and pepper

2 tablespoons water

1½ tablespoons pomegranate molasses/jam

1 shallot, minced

1 tablespoon honey

2 tablespoons cider vinegar

12 ounces kale, stemmed and chopped

½ head radicchio (5 ounces), cored and sliced thin

2 California Avocados, halved, pitted, and cut into ½-inch pieces

½ cup pecans, toasted and chopped

1 ounce Parmesan cheese, shaved

1/3 cup pomegranate seeds (optional)

Preparation

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss sweet potatoes with 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper until evenly coated. Arrange in single layer on rimmed baking sheet and roast until bottom edges of potatoes are browned, about 15 minutes. Flip potatoes and continue to roast until second side is spotty brown, 10 to 15 minutes longer. Transfer potatoes to large plate and let cool to room temperature, about 20 minutes.
  2. Meanwhile, whisk together water, pomegranate molasses, shallot, honey, 1 tablespoon vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in remaining 1/3 cup oil until well combined.
  3. Vigorously knead raw kale on cutting board with hands until leaves are uniformly darkened and slightly wilted, about 5 minutes. Toss kale, roasted potatoes, and radicchio with 1/3 cup dressing in large bowl. Cover kale mixture and remaining dressing, separately. Refrigerate kale mixture and dressing for up to 24 hours.
  4. To serve, toss avocados with remaining 1 tablespoon vinegar and ¼ teaspoon salt. Toss kale mixture with remaining dressing and pecans. Season with salt and pepper to taste. Sprinkle with avocado, Parmesan and pomegranate seeds, if using. Serve.

Note: If you can find the more delicate Tuscan (also called Lacinato) or red kale, they’ll only need about a minute of massaging.

https://culinairemagazine.ca/overnight-avocado-kale-salad-with-roasted-sweet-potatoes-and-pomegranate-vinaigrette/

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