This hearty salad is completely a stunner, with all of the purples and oranges tossed together. You can absolutely omit the pork or sausage if that’s not your jam, and insert tempeh, chicken, or chickpeas if you wish.
This is one of my favorite ways to salad in the winter (the recipe is in the caption of this video!) This is more of a loose blueprints than it is a formula to follow to a tee. A few tips for navigating with success:
Flavors are FUN, yes, but they also are the mechanisms by which our bodies nourish themselves. Flavors basically tell our bodies what the food is giving us – on a nutritional and energetic level. Our bodies then prepare enzymes to break those components down, assimilate them, and turn them into fuel for our vibrant lives. We can’t eat just one flavor and get all of the things we need, so learning to track the flavors in our foods helps us to be sure that we’re really getting all of the things we need in our meals. This particular recipe has five of six flavors, one of the reasons it’s so darn good for all the things. The more flavors we can enjoy in any meal or food, the happier and more balanced our bodies will be.
Preheat oven to 400°F. Line a sheet pan with aluminum foil and set aside.
Quarter the sweet potatoes and then slice the quarters into long wedges. Mix garlic and 2 Tbsp ghee in a medium bowl. Toss the sweet potatoes in the ghee, season with salt and transfer to the sheet pan. Roast, turning once, until flesh is soft and yielding, 25-30 minutes. Remove from oven.
Toss pecans with remaining ½ tsp oil, season with salt and transfer to a large deep skillet to toast. Toast until slightly darkened and fragrant, 3-4 minutes. Transfer the toasted nuts to a small bowl and set aside.
Place radicchio and chopped kale in a large bowl. Heat 2 Tbsp ghee in reserved skillet over medium-high. Add the sausage and cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Stir in Aleppo pepper. Transfer meat to a plate with a slotted spoon and pour off all but 2 Tbsp fat from skillet.
Reduce heat to medium. Combine pomegranate molasses, vinegar, and ¼ cup water in skillet, stirring to combine and scraping pan to loosen browned bits. Bring to a simmer and cook, stirring often, until sauce is slightly thickened, about 3 minutes, then drizzle over radicchio and kale. Massage with hands briefly to coat, then transfer the radicchio and kale back to the skillet and warm over medium heat until the vegetables begin to wilt and break down. Transfer back to the large bowl, add reserved sausage and sweet potatoes, and toss to coat; season with salt.
Mix yogurt and the remaining 1 tsp ghee with the orange juice in a small bowl to make pourable; season with salt and freshly cracked pepper. Divide the salad among plates + drizzle with the yogurt, then top with toasted pecans and cilantro.