Kale salad with sweet potatoes and pomegranate vinaigrette from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 77) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heidi_ijgwa2 on November 15, 2025

    Make for cookbook club and not a leaf was left. It makes more dressing than you need, so start with some and adjust up as necessary. Used salted roasted pecans from TJs to save a step. Have made multiple times now, and will again

  • scotchbonnetpepper on May 21, 2022

    Subbed with pumpkin seeds. Quite good. Lots of leftover dressing.

  • mharriman on September 03, 2018

    This was just okay for my husband and me. We thought the amount of dressing should be cut in half, if not more. Wish I had started with a third and worked from there. Kale greens were drenched. We liked the combination of the kale and sweet potatoes, though. May give this another try with way less dressing and more roasted pecans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.