SWEET-AND-SAVORY KALE SALAD

Sweet-and-Savory Kale Salad image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 12

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2 tablespoons pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
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

Steps:

Preheat the oven to 425 degrees F.
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.)
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.
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.
Sprinkle the salad with the pomegranate seeds before serving.