Kale & Pomegranate Salad
A beautiful festive salad, this kale and pomegranate salad has massaged kale, tender roasted sweet potato, sweet pomegranate arils, salty feta and crunchy pepitas and walnuts, finished off beautifully with a pomegranate molasses dressing.
Servings: 6
Calories: 490kcal
Equipment
- Chopping Board
- small baking tray
- Large salad bowl
- Whisk
Ingredients
- 1 kg sweet potato peeled and diced
- 2 tablespoons olive oil extra virgin
- ½ teaspoon sea salt flakes
- cracked black pepper to taste
- ¼ cup pepitas
- ½ cup walnuts roughly chopped
- 1 bunch curly kale stems removed, roughly chopped
- 1 pomegranate arils removed
- ½ red onion finely sliced into rounds
- 180 grams feta firm
pomegranate molasses dressing 5 minutes
- 40 mL lemon juice
- 2 tablespoons pomegranate molasses
- 2 teaspoons Dijon mustard
- pinch sea salt flakes
- 60 mL extra virgin olive oil
Instructions
- Preheat the oven to 200°C. Line a large baking tray with baking paper.
- Add the sweet potato cubes to the baking tray and drizzle with olive oil. Toss to coat the sweet potato evenly in the oil. Spread the sweet potato cubes out into a single layer. Season with salt and pepper and then place into the oven to bake for 50 minutes. Once baked, remove from the oven and set aside to cool.
- Meanwhile, tip the pepitas and walnuts onto a small baking tray and spread out into a single layer. Place in the oven and bake for 5 minutes or until toasted. Watch them closely so that they don’t burn!
- Add the roughly chopped kale to a large salad bowl. Drizzle with a little olive oil and then using clean hands, massage the kale until it is a vibrant green. This helps to tenderise the kale, making it easier to digest.
- Next, make the dressing. Add the lemon juice, pomegranate molasses, Dijon mustard and salt to a small mixing bowl. Whisk to combine and continue whisking as you slowly pour in the olive oil. Keep whisking until the dressing is smooth and creamy and the olive oil is completely incorporated. Set aside.
- To assemble the salad, top the massaged kale with the thinly sliced red onion. Crumble half of the feta over and scatter half of the walnuts, pepitas and pomegranate arils over the onions and feta. Scatter the roasted sweet potato over the top of the salad and then the remaining pepitas, walnuts and pomegranate arils. Scatter the remaining feta over the salad and then drizzle over the salad dressing. Serve.
Notes
Nutrition facts are an estimate only.
For substitutions for the pomegranate dressing see the Pomegranate Molasses Dressing post.
Nutrition
Calories: 490kcal | Carbohydrates: 50g | Protein: 11g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 27mg | Sodium: 660mg | Potassium: 854mg | Fiber: 9g | Sugar: 17g | Vitamin A: 25940IU | Vitamin C: 33mg | Calcium: 272mg | Iron: 2mg