We are so excited to share this recipe for pomegranate molasses sweet potato and kale saute! It is a great side healthier side dish for your Thanksgiving spread. It’s also an incredibly delicious side to enjoy all year round. You can top it with some grilled chicken for a quick and healthy dinner option. The possibilities are endless!
Pomegranate Molasses is a key condiment in many Middle Eastern dishes. It’s essentially very concentrated pomegranate juice. You can find it at any Middle Eastern grocer and most specialty food stores. They stock it at our local Central Market here in Dallas. The flavor it gives is hard to describe. It’s very sweet but also quite tart from the pomegranate. It’s just an incredible flavor when combined with the sweet potato and creamy goat cheese. A little bit goes a long way. Use it for marinades, dressings, or even cocktails!
In addition to the tart pomegranate molasses, the textures in this dish are phenomenal. We combine sauteed kale with roasted sweet potato, fresh crumbled goat cheese, and crunch pumpkin seeds for the ultimate texture profile. Every bite has a little bit of everything.
This dish can be served hot or cold, like a salad. We prefer it warm but feel free to try it both ways! We opted to pair ours with a simple roasted pork tenderloin this week, but we think it would make a great Thanksgiving side dish.
If you’re looking for other Thanksgiving recipes, check out our Gnocchi Au Gratin for a less healthy, more cheesy option or our spicy rosemary roasted nuts for an easy appetizer option!
Pomegranate Molasses Sweet Potato and Kale Saute
Ingredients
- 1 Bunch Kale Roughly Chopped
- 2 Medium Sweet Potatoes About 1 lb, peeled and cubed
- 4 Tablespoons Olive Oil
- 2 Ounces Goat Cheese Crumbled
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
- 2 Tablespoons Pomegranate Molasses
- 2 Tablespoons Pumpkin Seeds
Instructions
- Preheat the oven to 400F. Toss the cubed sweet potatoes with about 2 tablespoons of olive oil. Spread evenly on a baking sheet and roast for 25 minutes. Remove and set aside.
- Next, saute the kale with the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat for 2-3 minutes until kale is slightly wilted and has taken on a bright green hue.
- Next, add in the roasted sweet potatoes and season with salt and pepper. Toss gently to combine for 1-2 minutes.
- Serve in large bowl and top with goat cheese crumbles, pumpkin seeds, and a drizzle of the pomegranate molasses.