Southern Fall Salad with Pomegranate Vinaigrette
2 cups Baby Kale
1 cup Roasted Sweet Potatoes (see recipe)
¼ cup Toasted Spicy Pecans
¼ cup Crumbled Goat Cheese
1 each Poached Bosc Pear
¼ cup Cornbread Crumbles
¼ cup Pomegranate Vinaigrette (see recipe)
Break baby kales leaves into small pieces or buy pre-cut kale,
Place kale in shallow plate, top with roasted Sweet Potatoes, pecans, Crumbled Goat Cheese, diced Bosc Pear, and top with crumbled Cornbread. Serve with Pomegranate Vinaigrette.
1 each Minced shallot
3 tbsp. Dijon Mustard
1/4 cup Pomegranate Juice or compound
1/4 cup Red Wine Vinegar
1 ¼ cup Salad Oil
3 tbsp. Honey
Salt to Taste
Pepper to Taste
Place minced shallot, mustard, vinegar, pomegranate juice into blender. Blend until thoroughly mixed. Use medium speed and slowly add oil to emulsify the dressing. When dressing thickens, stop and taste. Add salt and pepper to taste. If dressing becomes too thick or is too tart, add small amount of warm water. Another note: you may have to adjust the blender speed as dressing emulsifies.
Roasted Sweet Potatoes
1 each Sweet Potato
2 tsp Brown Sugar
2 tsp Honey
Peel sweet potato and dice into on inch cubes. Mix with brown sugar and honey. Add salt and pepper to taste. Place on greased sheet pan and roast a t 425 degrees Fahrenheit until potatoes are done. Place in refrigerator and chill until time to put salad together.