Crispy Kale Salad with Pomegranate and Pepitas
This salad is the perfect accompaniment to a giant baked sweet potato. It's also really tasty served withmillet cakes for a heartier meal.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 2 as a main 4 as a side 1x
Ingredients
Scale
For the salad
- 1 large bunch curly kale, tough stems removed
- 1 bunch Lacintao kale, tough stems removed
- olive oil, salt and pepper for roasting kale
- 2 scallions, white and green parts sliced thin
- 1/2 chopped cilantro
- 1/3 cup toasted pepitas
- 1/4 cup pomegranate arils
- 1/8 cup dried cranberries
- Grated Manchego cheese for serving (omit if vegan)
For the dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons agave
- 1 garlic clove, smashed
- kosher salt and pepper to taste
- 1 tablespoon grainy spicy brown mustard
- 1 tablespoon grated Manchego cheese (omit if vegan or use 1 teaspoon nutritional yeast instead of the cheese)
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a small bowl combine the olive oil, lemon juice, agave, garlic clove, salt, pepper, mustard and cheese. Set aside while you work on the rest of the salad.
- Drizzle the kale leaves with olive oil, salt and pepper to taste. Spread into a single layer on the prepared baking sheets. Bake in the preheated oven for 8-12 minutes or until the edges are crispy and the stems are wilted. Remove from oven, let cool to room temp. Stack the leaves and chop them into bite sized pieces. Set aside.
- Remove the garlic clove from the dressing and discard. Toss the kale leaves with a few tablespoons of the dressing. Add the scallions, cilantro, pepitas, pomegranate and cranberries, then toss again. Transfer to a serving platter and top with grated Manchego cheese. Serve immediately.
Notes
Inspired by Love and Lemons Winter Roasted Kale Salad
