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Massaged Kale Salad With Roasted Sweet Potatoes, Pomegranate & Goat Cheese

This fall salad combines massaged lacinato kale, roasted sweet potatoes, pomegranates, and toasted pecans for a delicious and filling meal or side.
Cuisine Mediterranean
Keyword fall, kale, salad, sweet potato
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people


  • 1 large or 2 smaller bunches lacinato or dinosaur kale, shredded
  • 2 medium sweet potatoes
  • 2 Tbsp extra virgin olive oil (to toss sweet potatoes)
  • 1/2 tsp cinnamon
  • 1 cup pecans, toasted
  • 1 cup pomegranate arils
  • 1/2 cup crumbled goat cheese
  • 1 avocado, sliced or cubed

Salad Dressing:


  • Remove the kale leaves from the tough stems. Wash and dry well. Chop kale into thin, small pieces. Place the chopped kale into a large mixing bowl.
  • In a small jar, mix olive oil, lemon juice, garlic, salt, and pepper. Shake dressing ingredients together. Pour over kale and massage with hands, squeezing/kneading the dressing into the kale for about 1 minute. Cover and let the kale sit in the fridge or at room temperature.
  • Preheat your oven to 400F and prepare your sweet potatoes. Wash and dry them well, then chop the sweet potatoes into 1/2-inch pieces, leaving the skin on.
  • Toss the sweet potato chunks in olive oil, salt, and cinnamon. Spread on a baking sheet and transfer to the oven for 30 minutes, until tender and brown.
  • While the sweet potatoes roast, remove the pomegranate arils from the fruit and set aside.
  • Spread pecans onto a smaller baking sheet, and place in the oven for the last 7 minutes to let them toast. Keep an eye on them and remove from oven once they become aromatic – or else they will burn!
  • Remove both the sweet potatoes and toasted pecans from the oven and let them cool slightly.
  • Add the roasted sweet potato chunks, toasted pecans, pomegranates, and crumbled goat cheese to the massaged kale. Mix well, adding additional salt + pepper to taste (if needed). Serve with sliced avocado!


*This salad can be served as a side or as a full meal. If having as a full meal, feel free to add an additional source of protein like a hard-boiled egg. Note - this salad will make enough servings for 4 if eaten as a side dish, and about 2 servings if eaten as a main. 
*Leftovers can be stored in an airtight container and kept in the fridge for 3 days. Do not add avocado until serving in order to prevent browning.
*For a vegan version, simply omit the goat cheese or use a vegan goat cheese.