Kale + Potato Salad

kalepotato01.jpg

A new salad from Cameron.  It's delicious and makes great use of seasonal ingredients.   Also, how often do you eat potatoes and pomegranate seeds together?  Probably not enough, right?

Kale + Potato Salad

1 large sweet potato, chopped

2 white potatoes, chopped

olive oil

1 bunch kale leaves, stems discarded

juice of 1/2 lemon

s + p

seeds from 1 small pomegranate

1 cup pecans

splash basalmic vinegar

Heat oven to 425.  Toss sweet potato and white potatoes in a splash of olive oil.  Place onto a baking sheet and roast 45 minutes until done, tossing once. 

While the potatoes are roasting, saute kale in a splash of olive oil, for 5 minutes until wilted.  Season with lemon juice, salt and pepper.  

Toss roasted potatoes, kale, pomegranate seeds and pecans together in a large bowl and drizzle with a tiny amount of basalmic vinegar.