Warm Sweet Potato and Kale Salad

Ingredients:

Salad dressing

• 2 tbsp. l. pomegranate molasses
• 2 teaspoons champagne vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• Coarse salt

Warm salad

• 2 large sweet potatoes, peeled, halved and cut into 0.8cm thick half-moons.
• 1 package (400g) frozen pearl onions, thawed and patted dry
• 3 tbsp. l. olive oil
• 1 Honeycrisp or Fuji apple, sliced ​​into 0.8cm thick half-moons.
• 70 g small kale
• 1/4 tbsp. pomegranate seeds

Preparation:

1. Preheat oven to 220°C.
2. Refueling:
   
   In a small bowl, combine the pomegranate molasses, champagne vinegar, and Dijon mustard. Whisk in the olive oil in a steady stream. Season with 1/4 teaspoon of salt. The dressing can be prepared up to 3 days in advance.
3. Salad:
   
   Place the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Bake until the sweet potatoes are tender and beginning to brown, about 35 minutes, stirring once. Transfer to a large bowl to cool slightly.
4. Add the apples, kale, and dressing to a bowl and sprinkle with 1/4 teaspoon of salt. Using two wooden spoons, gently toss to distribute the dressing evenly. Sprinkle the salad with pomegranate seeds before serving.