Holiday Kale, Yam & Pomegranate Salad
Serves 4-6 people
1 large bunch curly kale (or baby kale)
1/4 cup red onion, thinly sliced
1 large yam or sweet potato, diced
1/2 pomegranate, seeded
1/4 cup pecans
1/4 cup Goat or Feta cheese, optional
1 Tbsp maple syrup
1/2 tsp cinnamon
Olive oil, drizzled
1/4 cup pomegranate juice
1/4 cup orange juice
2 Tbsp balsamic vinegar
2 Tbsp EVOO (extra virgin olive oil)
1 tsp dijon mustard
1 small shallot, cut in quarters
Blend all vinaigrette ingredients in a blender and pour into cruet. Set aside.
Cut yams or sweet potatoes into ¼ inch size cubes. Toss with olive oil, maple syrup and cinnamon. Roast in 350 degree oven for 25 minutes or until tender. Let cool.
Wash kale and remove stems. If using curly kale, tear into small pieces into a large bowl. Pour 4 Tbsps of vinaigrette onto kale and massage with your hands for 2 minutes to soften the kale leaves. (If using baby kale, skip this step.)
Remove the seeds from pomegranate into a small bowl.
Layer the red onion, roasted yams, pomegranate seeds, pecans and goat or feta cheese over the kale.
Serve with additional vinaigrette and enjoy!