Kale, Sweet Potato, Pomegranate & Toasted Pecan Salad

This is my all time favourite salad!  

Great for pot luck events or festive dinner parties!   

Easy to prepare and keeps well in fridge up to 2 days.    

Never lasts more than 24 hours in our house

1.5 lbs sweet potatoes, peeled & cubed  (2 packages of pre-cut)

1/3 c olive oil

Salt & pepper

1 small shallot, minced
1 T honey

1 T balsamic vinegar

12 oz Tuscan kale, stemmed and sliced crosswise into ½ in wide strips (7 cups)

½ head radicchio cored and sliced thin

½ c pecans, toasted and chopped

½ c pomegranate seeds

Heat oven to 400

Toss sweet potatoes with 1 T olive oil and season with salt and pepper.  Place on a baking sheet and roast until bottom browned on both sides.  Approx 30 mins, flipping hallway.  Transfer to plate and let cool.

Whisk shallot, honey, vinegar, ½ t salt and ¼ t pepper together in a bowl or measuring cup.
Whisking constantly, gradually add in remaining oil until emulsified.

Place kale in a large bowl filled with water.   Squeeze and massage the kale with your hands until leaves are uniformly darkened and slightly wilted (about 1 min)   I then place leaves  into salad spinner and place in large bowl.   Add radicchio and roasted sweet potatoes and vinaigrette.  Gently toss to combine.

Transfer to serving platter and sprinkle with pecans & pomegranate seeds.
 

Recipe Source:  Paleo Perfected  
Omit honey to make Whole30 compliant