There is something about a hearty salad that makes my taste buds swoon! The firework flavors of this fall-inspired massaged kale salad–silky, sweet kale with roasted sweet potatoes, salty pepitas, creamy goat cheese and tart pomegranate seeds–does just that.

Kale is a hearty, nutrient-dense veggie that can withstand cold weather, and it has become one of my go-to greens for fall salads. As with a lot of winter greens, it has a bitter bite, but massaging it imparts a nice slightly sweet flavour.

Now, maybe you are wondering, “Why and how do I go about treating my kale to a massage?” It’s so easy and really makes a world of difference in the flavor and texture of your salad. When you take a few extra minutes to show your kale a little love, it loosens right up and shows you its sweeter side.

Let me show you how here!

Recipe by: Meg Van Der Kruik,
Serves: 4 servings
Prep Time: Quick & Easy


2 large sweet potatoes

6 cups, sliced black kale

1 tablespoon pure lemon juice

1/4 cup goat chevre

1/4 cup roasted pumpkin seeds

1/4 cup seeds pomegranate

1/4 cup pomegranate vinegar

1 tablespoon kozlik's dijon by anton mustard

1 1/2 tablespoons salt

Freshly ground black pepper

1 cup extra virgin olive oil

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1. Cut the sweet potatoes into 1/4-inch thick rounds

2. Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.

3. In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil, 1 tablespoon salt and freshly cracked black pepper to taste. Arrange the seasoned sweet potatoes in a single layer on the prepared baking sheet. (If your sweet potatoes are very large you may have to roast them on two separate sheet pans to avoid overcrowding the pan.) Transfer the baking sheets to the oven and bake until tender, 25-30 minutes.

4. While the potatoes are roasting, make the dressing. Add all of the vinaigrette ingredients to a jar (3/4 cup olive oil, pomegranate vinegar, dijon, sugar, salt & pepper) with an airtight lid. Seal tightly and shake vigorously until emulsified. Set aside.

5. In a large mixing bowl or rimmed sheet pan, combine the shredded kale, 1/2 teaspoon salt and lemon juice. Use your hands to gently massage the kale until it wilts and darkens in color, 3-5 minutes. It should have no bitterness when you take a test bite. Drizzle the kale with remaining 1/2 tablespoon oil and toss to distribute.

6. Place the massaged kale on a large platter, arrange the roasted sweet potatoes on top and sprinkle with the goat cheese crumbles, pepitas and pomegranate arils. Serve with the dressing on the side.