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Warm Kale Salad with Pomegranate and Garlic Roasted Brussels Sprouts and Sweet Potatoes
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5 from 2 votes

Warm Kale Salad with Pomegranate, Garlic Roasted Brussels Sprouts and Sweet Potatoes

Warm Kale Salad with Pomegranate and Garlic Roasted Brussels Sprouts and Sweet Potatoes is one of the best flavor combinations ever!
Course: Salad
Cuisine: American
Keyword: kale salad recipe, kale salad with pomegranate, warm kale salad
Calories:

Ingredients

  • 2 cloves garlic minced
  • 3 cups Brussels sprouts halved
  • 1 large sweet potato peeled and diced  
  • 4 tablespoons coconut oil, melted and divided
  • 1/2 cup pomegranate seeds
  • 1 bunch kale (about 8 cups) removed from ribs and chopped into bite-sized pieces
  • salt & pepper to taste (optional) 

Instructions

  • Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. 
  • In a large bowl, combine garlic, Brussels sprouts, sweet potato, and 2 tablespoons coconut oil. Toss until everything is evenly coated with oil and minced garlic.  Season with salt and pepper if desired.
  • Spread in a single layer on on lined baking sheet and roast in the oven for 15-20 minutes (or until tender).  
  • Meanwhile, heat the remaining 2 tablespoons of coconut oil in a large skillet over medium heat. When the oil is hot, add kale and sauté for about a minute or until kale starts to slightly wilt.  
  • Remove kale from heat and put in a large serving bowl. Add roasted Brussels sprouts and potatoes. Add pomegranate seeds. Toss lightly and serve immediately.  

Notes

  • When you are cooking with seasonal produce, the flavors and colors are going to be sooooo much more vibrant.
  • Pomegranate adds a pop of color and a new level of yum to a savory dish.