Happy Wednesday foodie friends! I have a new salad recipe I want to share this week. When I created this salad, I wanted to highlight ingredients that were in season. In this salad, I incorporated kale, sweet potatoes, radicchio and pomegranate arils. All of these vegetables and fruits are in season now. I do believe using produce that’s in season tastes so much better! Plus, it’s fresher and there are more nutrients. If you are looking for a hearty, nutrient packed salad, then look no further! I will post a chart down below of all the fresh produce and fruits that are in season for the winter.

Winter Kale Panzanella Salad

Servings: 4

Ingredients

2 bunches Tuscan (lacinato) kale, stems removed and finely sliced

1 sweet potato, cubed

1 red onion, sliced into wedges

2-3 slices of sourdough bread, cut into cubes

2 tablespoon Extra virgin olive oil

1/2 teaspoon Rosemary, chopped

1/2 teaspoon garlic powder

1 teaspoon Trader Joe’s Aglio Olio seasoning (feel free to use your favorite all-purpose seasoning)

Salt

Pepper

1/4 cup Pomegranate arils

1/2 cup radicchio, finely sliced

Shaved Parmesan cheese

Dressing

1/3 cup Extra virgin olive oil

2 tablespoons Balsamic vinegar

1 teaspoon Dijon mustard

1 Garlic clove, chopped finely

Salt

Pepper

Directions

Preheat oven to 400°. In a small bowl, add extra virgin olive oil, balsamic vinegar, chopped garlic, Dijon mustard, salt and pepper. Whisk all those ingredients together. Set aside. To a mixing bowl, add sweet potatoes, red onions, chopped rosemary, garlic powder, salt, pepper and 1 tablespoon extra virgin olive oil. Stir ingredients until coated in mixture. Spread mixture on a baking sheet. Roast vegetables for 15-20 minutes. Make sure sweet potatoes are soft. Pull baking sheet out of the oven and set aside. To a small bowl add cubes of sourdough bread, 1 teaspoon extra virgin olive oil and Trader Joe’s seasoning or your own. Mix sourdough until it gets coated in mixture. Place on a baking sheet, bake for five minutes or until golden and crispy. Take sourdough cubes out and set aside. In a large salad bowl, add kale and massage with a little olive oil. This makes the kale more tender, less bitter and easier to digest. Next, add sweet potatoes and onions, pomegranate arils, radicchio, croutons and shaved parmesan cheese. Lastly pour dressing over salad and toss. Make sure salad is completely coated in dressing. Serve and enjoy!

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Credit: Flavor the Moments