Name: Sweet-and-Savory Kale Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 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

Directions

Preheat the oven to 425 degrees F.
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.)
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.
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.
Sprinkle the salad with the pomegranate seeds before serving.

On Tonight

Sweet-and-Savory Kale Salad

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