This beautiful Autumn Salad is the definition of a perfect salad! Loaded with incredible flavor, texture, protein, and nutrition; it will make you crave veggies every day of the week!
Preheat oven to 350° and line a baking sheet with parchment paper.
Toss sweet potatoes with 2 tbsp of olive oil. Then sprinkle on smoked paprika, garlic powder, and salt. Toss again.
Spread the potatoes evenly onto a the baking sheet. Bake for 45 minutes, or until tender and crispy on the edges.
While the potatoes cook steam the beets and make the pomegranate vinaigrette (recipe below).
To make the salad dressing:
Add all of the vinaigrette ingredients to a jar with a lid and shake thoroughly.
If you don't have a jar: place the ingredients (minus the oil) in a mixing bowl. Whisk the ingredients together, then slowly pour in the olive oil. Continue whisking as you pour until emulsified and creamy.
To assemble the salad:
Place the chopped kale in a large mixing bowl. Add 3 tablespoons of pomegranate vinaigrette. Use your hands to massage the kale leaves until they are tender and reduced in size.
Add the fennel and massage a little more.
Add the romaine lettuce, radicchio, roasted sweet potatoes, beets, crispy white beans, and sauerkraut. Pour more vinaigrette over the salad (about 3 tablespoons) and toss well.
Finish the salad with toasted pumpkin seeds, sliced avocado, and a drizzle of pomegranate molasses.