Overnight kale Salad with Roasted Sweet Potatoes and Pomegranate Vinaigrette
Green curly kale, Tuscan kale (also known as dinosaur or Lacinato kale) or red kale can be used in this recipe. Do not use baby kale.
I often skip the pecans and pomegranate seeds and instead I add dried fruits – cherries, cranberries, raisins, chopped prunes and dates – whatever I have around. I add them prior to putting the salad in the refrigerator to marinate.
Adjust oven rack to middle position and heat to 400 degrees. Toss sweet potatoes with 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper until evenly coated. Arrange in single layer in rimmed baking sheet and roast until bottom edges of potatoes are browned, about 15 minutes. Flip potatoes and continue to roast until second side is spotty brown, 10 to 15 minutes. Transfer potatoes to large plate and let cool to room temperature, about 20 minutes.
Meanwhile, whisk water, pomegranate molasses, shallot, honey, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in medium bowl. Whisking constantly, drizzle in remaining 1/3 cup oil.
Vigorously knead and squeeze kale with hands until leaves are uniformly darkened and slightly wilted, about 5 minutes. Toss kale, roasted potatoes, and radicchio with 1/3 cup vinaigrette in a large bowl; cover. Cover remaining vinaigrette.
Refrigerate kale mixture and vinaigrette separately for up to 24 hours.
FINISH AND SERVE
Remove kale mixture and vinaigrette from refrigerator and let sit at room temperature for 15 minutes. Whisk vinaigrette to recombine, then drizzle over kale mixture. Add pecans and pomegranate seeds, if using, and toss to combine. Season with salt and pepper to taste and top with Parmesan. Serve.