1 medium sweet potato, skinned and cut into 1/2 inch cubes
1 Honey Crisp Apple, cut into 1/2 inch cubes
1 small fennel bulb, thiny sliced
3/4 Cups pomegranent seeds from 1 pomegranent
3/4 Cups toasted pecans, rough chop
For the Dressing
1/4 Cup extra virgin olive oil
1 Teaspoon lemon zest
2 Tablespoons fresh lemon juice
1 Tablespoon maple syrup
2 Teaspoons dijon mustard
1/8 Teaspoon pink salt
black pepper to taste
Preheat Oven to 425f.
line a baking sheet with parchment paper and place the cubed sweet potatoes on it and lightly sprinkle with pink salt and oil if you desire. Toss to evenly coat.
Roast for 15-20 minutes or until the pieces are tender to a fork.
To prepare the kale: wash, pat dry with paper towels, remove the stem and break or chop into bite size pieces. (optional: save the stem/ribs for smoothies or veggies stock). Transfer the kale into a large bowl and sprinkle with a pinch of salt and a little bit of olive oil. Message the leaves with your hands, lightly scrunching big handfuls until the leaves are a darker green and fargrant.
Do not skip this step- it is the key to a delicious kale salad.
remove the seeds from the pomegranent and set aside.
Using a mandolin or chefs knife (be careful) slice the fennel bulb as thin as possible. Set aside.
Remove the core and chop the apple into 1/2 inch pieces. set aisde.
In a large skillet over medium heat toast the pecans stirring often for 3-5 minutes. remove from heat, chop and set aisde.
Prepare the dressing by whisking everything together in a small bowl. Add this to the bowl with the messaged kale and toss to coat well.
Then add in all the remaining ingredients and give it a good toss. Serve immediately.