Try this Overnight Kale Salad with Roasted Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 degrees, Toss sweet potatoes with 1 tablespoon olive oil 1/2 teaspoon salt, 1/2 teaspoon pepper, until evenly coated.
Arrange in a single layer on baking sheet and roast until bottom edge of potatoes are browned about 15 minutes. Flip potatoes and continue to roast second side is spotty brown 10 - 15 minutes. Transfer potatoes to large plate and cool.
Whisk water, pomegranate molasses, shallot, honey, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, together in a 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. Add vinaigrette and refrigerate overnight.
In the morning add potatoes.
Garnish salad with pecans, seeds, and parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 378 | ||
Calories from Fat: 138 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 20 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.7mg | 5 % | |
Potassium 1213.8mg | 32 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 48.6g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 378
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