Prepare the optional spice mix: 1 tsp ground cumin, 1 tsp ground ginger, 1 tsp salt, 3/4 tsp black pepper, 1/4 tsp ground cloves, 1/2 tsp each cinnamon, coriander, cayenne & allspice. Roast the Sweet Potato: Peel if desired, chop into bite sized chunks. Toss with 2 tsp of the spice mix and olive oil to coat. Roast on a parchment lined cookie sheet @ 375 until fork tender.
Salad Dressing: Whisk together 3 Tbsp pomegranate molasses (available at middle eastern grocers), 2 Tbsp red wine vinegar, 1 heaping Tbsp dijon mustard, 1 Tbsp honey & salt and pepper to taste. Continue whisking & drizzle in ⅔ c good olive oil. (Source: www.bonappetit.com).
The Salad: Chop into bite-size pieces 4 c Tuscan (Lacinato) kale leaves & toss with dressing. Arrange on a platter & top with 2 c cooled sweet potato, ½ red onion diced, 1 grated carrot, 1 c grated red cabbage, 1-2 avocados cut in bite-size pieces, and ¼ c roasted pepitas (pumpkin seeds). Drizzle over a bit more dressing and serve.
– Tamara Knott, Bright Greens Farm, 6346 West Saanich Rd, Saanichton, 250-213-9352, www.brightgreens.ca. Young kale leaves will be the most tender and tasty.