1. Preheat the oven to 400 degrees.
2. Finely dice the sweet potatoes and slice the mushrooms. Combine on a cookie sheet, drizzle with olive oil, and season with salt and pepper; transfer to the oven to roast for 30 minutes, or until the sweet potatoes are tender.
3. While the veggies roast, prepare the dressing: Bring the pomegranate juice to high heat in a sauté pan; boil until it has reduced by half. Shake together the pomegranate juice reduction, apple cider vinegar, walnut oil, and vegetable oil, and season with salt and pepper to taste.
4. When you are ready to serve, toss the roasted veggies with the kale and dress with pomegranate vinaigrette.
Tips + Tricks
**Use whichever mushrooms you like the most and are easy to find. We used crimini and shiitaki mushrooms, but you could easily use portabella and white button mushrooms. **Decorate the salad with even more color by finishing with pomegranate arils too.
**Make extra dressing and save leftovers to use as a marinade for chicken or seafood.