Warm Kale Salad with Pomegranate and Garlic Roasted Brussels Sprouts and Sweet Potatoes
People think I'm nuts with some of my flavor combinations...until they taste my madness.
Pomegrantes are one of my favorite fall/early winter fruits and have a bright flavor that adds a new level of yum to a savory dish (or any dish you opt to throw them into). On the day that this particular recipe was born, I was doing what I do pretty much everyday and simply playing with the contents of my produce basket. This "method" of cooking always seems to work out in my favor for one simple reason: my produce basket is always full of seasonal fruits and vegetables from my farmer's market and seasonal flavors almost always work well together no matter how you swing it. When you are cooking with seasonal produce, the flavors and colors are going to be sooooo much more vibrant. Thus, the ingredients you are using does all the work for you in the quest to make a dish taste like heaven. So little seasoning is required to make fresh, seasonal goods delicious (except garlic, galric makes everything better). There, I just gave you another reason to buy seasonal. Now go join a CSA.
2 cloves of 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 of kale (about 8 cups), removed from ribs and chopped into bite-sized pieces
salt& pepper to taste (optional)
1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
2. 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.
3. Spread in a single layer on on lined baking sheet and roast in the oven for 15-20 minutes (or until tender).
4. 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.
5. Removed kale from heat and put in a large serving bowl. Add roasted Brussels sprouts and potatoes. Add pomegranate seeds. Toss lightly and serve immeditately.