I have been eating this kale salad, or a variation of it, for weeks now. It’s colorful, seasonal, and features plenty of contrasting textures (crunchy pomegranate arils, creamy avocado, dense roasted sweet potato, and fresh kale). Once the potatoes are roasted, it’s easy to make, and the leftovers keep beautifully.
I use sweet potatoes in the salad because they’re always abundant in my home. They store well, so I tend to purchase a lot at a time, and they can make a very easy dinner in a pinch: simply bake a sweet potato, stuff it with fixings of choice (I like coconut butter, coconut bacon, nutritional yeast, black beans, lentils, hemp seeds, toasted almonds, sauteed greens, marinated raw greens…the list goes on), and serve it with a generous salad, a hearty vegetable soup, or some legumes. If you’re in a rush, you can chop the potato and roast it (it’ll cook more quickly than it would if you bake it whole). That’s the method I use in this recipe, and it doesn’t take long, but you can also take care of the roasting a day in advance if you want this salad to come together quickly.
With all of that said, this salad would also be delightful with butternut squash, acorn squash, delicata squash, and, if you’re lucky enough to find some, kabocha.
I love a lot of texture in a salad, and on that score, this recipe delivers! To say nothing of bright, holiday-ready color 🙂
By the way, if the idea of opening a pomegranate for the seeds is giving you a headache, fear not! I felt that way, too, till I found this very handy video. Very helpful.
Perhaps this salad will brighten up your plate this month, as temperatures drop. I hope it does. And I will see you all back here, with a luscious dessert recipe and another idea for edible giving in hand. Till soon!