Baby Kale and Sweet Potato Salad

Here's a trick for easily getting the seeds out of a pomegranate. Fill a large bowl with water. Cut the fruit into quarters, then submerge one of them in the water while you break it apart and release the seeds. The yellow membranes will float to the top, where you can scoop them off and discard, while the seeds sink to the bottom. Repeat till you have all the seeds, then strain.

Serves 6.


1/2 cup pecan halves

1 medium sweet potato

5 ounces baby kale

Seeds of half a pomegranate (about 1/2 cup seeds)

1 1/2 tablespoons balsamic vinegar

1/8 teaspoon salt

3 tablespoons olive oil


Heat the oven to 350. Place the pecans in a pie pan or small roasting dish and toast them in the oven five minutes. Let cool, then break the halves into smaller pieces – or roughly chop them.

Heat the oven to 400. Prick the sweet potato with a fork in six or seven places, put it in a baking dish and roast it till it's just tender, about 40 minutes (slimmer sweet potatoes will cook faster, and fatter ones may take a little longer). You don't want to roast it till it's meltingly soft or it will fall apart too much in the salad. Let it cool enough to handle, then peel it and cut into 3/4 inch cubes.

Make the dressing: Pour the vinegar into a small bowl and whisk in the salt. Pour in the olive oil in a slow stream, whisking as you pour; continue whisking until it's all incorporated.

Place the kale, sweet potato cubes, pecans, and pomegranate seeds in a large salad bowl. Pour on the dressing and toss well to combine.