Kale Salad with Roasted Sweet Potato, Avocado, and Pomegranate Seeds

January  2, 2014

Vegan lunches can -- and should -- be a lot more interesting than bare salads or carrot sticks and hummus. New Veganism columnist Gena Hamshaw will be sharing inspiration for midday meals that stave off both hunger and boredom.

Today: A New Year's kale salad that's hearty, filling, and bright with pomegranate seeds -- eat it for lunch all winter long.

Kale Salad on Food52

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I made this fantastic salad a few weeks before Christmas, when I’d just gotten my hands onto some pomegranate arils. It’s what I wish I were eating today, as I recover from the merry making of New Year’s Eve. Fortunately, sweet potatoes, pomegranates, and kale will be in season for quite some time yet, which means that I can enjoy the salad again soon, and so can you.

More: Watch how to de-seed a pomegranate without your kitchen looking like a crime scene

Here’s how: wash, dry, and finely chop a bunch of kale. Massage the kale with your favorite vinaigrette until it’s slightly wilted and soft. Add two chopped and roasted or steamed sweet potatoes, a third of a cup of pomegranate arils, and a chopped Hass avocado. Mix, and serve. This salad is hearty, full of texture, and a festive way to welcome 2014. 

Photo by Gena Hamshaw

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Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.

1 Comment

Kate January 2, 2014
Yum yum yum! Always looking for a hearty winter salad. I'd be tempted to use butternut squash, too.