Heat 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.
|Serving Size: 1 Serving (344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 138 (37%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!