Kale Salad with Roasted Sweet Potatoes and Pomegranate

(recipe from Paleo Perfected magazine)

1 1/2 lbs. sweet potatoes, peeled, quartered lengthwise, and sliced crosswise1/2-inch thick
1/3 cup olive oil
salt and pepper
1 small shallot, minced
1 Tbsp. honey
1 Tbsp. balsamic vinegar
12 oz. Lacinato kale, stemmed and sliced crosswise into 1/2-inch-wide strips (7 cups)
1/2 head radicchio (5 oz.), cored and sliced thin
1/2 cup pecans, toasted and chopped
1/2 cup pomegranate seeds

Adjust oven rack to middle position and heat oven to 400F.  Toss potatoes with 1 Tbsp. oil and season with salt and pepper.  Lay potatoes in single layer on rimmed baking sheet and roast until bottom edges are browned on both sides, 25 to 30 minutes, flipping potatoes halfway through roasting  Transfer potatoes to plate and let cool for 20 minutes.

Whisk shallot, honey, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper together in a large bowl.  Whisking constantly, gradually drizzle in remaining oil until emulsified.

Place kale in a large bowl or on the counter.  Vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted, about 1 minute.  Add kale, radicchio, and roasted sweet potatoes to the vinaigrette and gently toss to combine.  Transfer salad to serving platter and sprinkle with pecans and pomegranate seeds.  Serve.