Tama's Roasted Carrot, Kale and Pomegranate Salad

Gorgeous in color, texture and flavor, the zingy dressing balances the sweet roasted carrot. Jewel-like pomegranate seeds add crunch and juiciness. Serve with a goat cheese souffle and a bottle of pinot noir.

Servings: 8 or more

Cook Time: 1 1/2 hour

Pair With: a goat cheese souffle and a bottle of pinot noir.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


4 large carrots, cut into 1/2" chunks
spray olive oil
1/2 pomegranate
1 bunch kale
1/4 - 1/2 lemon, juiced
freshly ground pepper
1/4 cup extra virgin olive oil


Turn the oven to 350 degrees. Line a baking sheet with parchment paper, add the carrots and spray them on all sides with olive oil. Bake for around 1 hour, until soft but not mushy, with browning around the edges. Remove and let cool.

how to remove pomegranate seeds without a messCooking Tip:

To remove the pomegranate seeds without a mess--and having clean hands at the end--use this technique I learned from Chef Michele Molony. Fill a large bowl with water and place the pomegranate half inside. Push on the round "back" of the pomegranate to open it, then brush the seeds out--all underwater. The seeds will sink to the bottom, the skin and membranes will float, and your hands will be clean.

Remove the thick part of the kale stems, then slice the leaves thinly. Put into a non-reactive glass, ceramic or stainless steel bowl. Squeeze 1/4 of the lemon over the kale, sprinkle liberally with salt, a few turns of pepper, then drizzle with olive oil. Using your hands, work the dressing into the kale so it is coated completely with dressing. Adjust seasonings, adding more lemon to your taste. The dressing should be bright and acidic.

Mix the roasted carrots and kale in a colorful serving bowl, top with pomegranate seeds.


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