Sweet-and-Savory Kale Salad

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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 6 servings
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2 tablespoons pomegranate molasses

2 teaspoons champagne vinegar 

1 teaspoon Dijon mustard 

3 tablespoons extra-virgin olive oil 

Kosher salt 


2 large sweet potatoes, peeled, halved and cut into 1/3-inch half-moons

One 14-ounce bag frozen pearl onions, thawed and well drained

3 tablespoon olive oil

Kosher salt

1 Honeycrisp or Fuji apple, cut into 1/4-inch half-moons 

Half 5-ounce container baby kale 

1/4 cup pomegranate seeds 


  1. Preheat the oven to 425 degrees F.
  2. For the dressing: 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.)
  3. For the salad: 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.
  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.
  5. Sprinkle the salad with the pomegranate seeds before serving.