This colourful salad has a festive feel with the addition of pomegranates & sweet potatoes.
1. In a small saucepan, boil the sweet potato for 5-8 minutes or just until tender. Drain well and set aside for about 10 minutes, until cool.
2. Make the dressing: In a small bowl, whisk together the pomegranate juice, oil, vinegar and honey. Set aside.
3. Arrange the kale in a large bowl. Add the dressing and massage the leaves with your fingers for about 2-3 minutes. Sprinkle with the pomegranate seeds, pumpkin seeds, grated parmesan and cooled cooked sweet potato. Toss and serve.
1 small sweet potato, peeled and diced
8 cups thinly sliced kale
1 cup pomegranate seeds
1/4 cup toasted pumpkin seeds
1/2 cup grated parmesan cheese
1/4 cup pomegranate juice
2 1/2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 tsp liquid honey
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 5 minutes
Nutritional Information per Serving
Saturated Fat 2.5g