A new salad from Cameron. It's delicious and makes great use of seasonal ingredients. Also, how often do you eat potatoes and pomegranate seeds together? Probably not enough, right?
Kale + Potato Salad
1 large sweet potato, chopped
2 white potatoes, chopped
1 bunch kale leaves, stems discarded
juice of 1/2 lemon
s + p
seeds from 1 small pomegranate
1 cup pecans
splash basalmic vinegar
Heat oven to 425. Toss sweet potato and white potatoes in a splash of olive oil. Place onto a baking sheet and roast 45 minutes until done, tossing once.
While the potatoes are roasting, saute kale in a splash of olive oil, for 5 minutes until wilted. Season with lemon juice, salt and pepper.
Toss roasted potatoes, kale, pomegranate seeds and pecans together in a large bowl and drizzle with a tiny amount of basalmic vinegar.