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Kale Salad with Roasted Sweet Potato, Avocado, and Pomegranate Seeds

Author - Gena Hamshaw


  • 4 small or 2 large sweet potatoes, chopped into 1 inch chunks (about 4 generous cups)
  • 1 tablespoon melted coconut oil
  • 6 cups curly kale washed and dried, stems removed, and chopped
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • Sea salt and black pepper to taste
  • 1 large or 2 small Haas avocado, pitted and flesh scooped out, chopped
  • 1/2 cup pomegranate arils


  • 1. Preheat your oven to 400 F. Toss the potato in the coconut oil, transfer to a baking sheet (or two) and roast potatoes until they're just golden and fork tender (22-25 minutes). Allow them to cool slightly.
  • 2. Place the kale into a large mixing bowl. Whisk the olive oil, vinegar, and mustard together and season to taste with salt and pepper. Toss the dressing over the kale and massage it thoroughly with your hands, till it's taking on a slightly wilted texture. Check the salad for seasoning, and feel free to add a little more oil or vinegar as needed. Add the potatoes and avocado, and toss gently to combine everything.
  • 3. Divide salad onto four serving plates, and top each with a few tablespoons of pomegranate arils. Serve.
  • Makes 2-4 servings. Recipe can be halved. Leftovers will keep in the fridge overnight.