This winter salad is quick, easy and nutritious. Roasting sweet potatoes makes them taste even sweeter, and who doesn't like the ruby-red pop of fresh pomegranates? (Tip: If you seed them in a bowl of water, you won't stain your fingers.)
Don't like kale? No problem. Substitute lightly sauteed spinach or another favorite green.
1/4 cup pine nuts
2 cups sweet potatoes, peeled and cut into small cubes
2 tablespoon grape seed oil, divided
1 tablespoon habanero honey (or regular honey and a pinch of ground red pepper)
1/4 teaspoon cinnamon
2 cups water, divided
1 teaspoon salt, divided
1 cup whole wheat couscous
12 ounces kale
Seeds from 1 fresh pomegranate (about 1/2 to 3/4 cup)
Feta cheese, optional, for garnish
Heat oven to 400 degrees. In a large saucepan over medium heat, toast the pine nuts until golden and fragrant. Check them frequently, so they don't burn. Meanwhile, toss the peeled and diced sweet potatoes with 1 tablespoon oil, honey and cinnamon. Spread evenly on a rimmed baking sheet and roast for 30 to 35 minutes, or until fork-tender. Stir at least once during cooking time.
After the pine nuts have toasted, remove them to a glass bowl. To same saucepan, add 1 cup water, remaining 1 tablespoon oil and 1/2 teaspoon salt. Bring to a boil, and add couscous. Remove from heat, stir well, cover tightly with lid and let sit for 5 minutes. Fluff with fork and cover until ready to use.
While couscous is cooking, heat a large stock pot over medium-high heat. Add 1 cup water, kale and 1/2 teaspoon salt. Cover pot and steam for 5 minutes. Uncover pot, stir well and cook for 5 more minutes, or until kale is nice and tender. (It will shrink greatly!) Remove from heat and stir the couscous, sweet potatoes and pine nuts directly in the stock pot with the kale.
Serve topped with pomegranate seeds and crumbled feta cheese.
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