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Sweet and Savory Kale Salad

This flavorful, seasonal salad is the perfect accompaniment to your holiday dinner table. 

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Sweet and Savory Kale Salad

Servings

6

Prep Time

15 minutes

Cook Time

35 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Sweet and Savory Kale Salad

Ingredients

    For The Dressing:

  • 2 tablespoons pomegranate molasses
  • 2 teaspoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • For The Salad:

  • 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

Instructions

  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
  2. Preheat the oven to 425 degrees F.
  3. 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.)
  4. 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.
  5. 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.
  6. Sprinkle the salad with the pomegranate seeds before serving.
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