This Roasted Sweet Potato Kale Salad is packed with fiber, vitamin and minerals, protein and flavor! An easy champagne vinaigrette pulls it all together!
Preheat the oven to 400°. Line a rimmed baking sheet with aluminum foil.
Combine sweet potatoes, olive oil, ½ teaspoon freshly cracked pepper, 2 large, three finger pinches of kosher salt, and a dash of Saigon cinnamon. Toss to coat and evenly distribute spices. Add more oil if necessary. I usually eyeball it. Spread onto baking sheet and roast 15-20 minutes or until soft and slightly browned; turning several times throughout.
While those bake, make your chicken. As the chicken rests assemble the salad.
Pile all the ingredients atop the kale ribbons, drizzle with the champagne vinaigrette and enjoy!
Notes
Yield: 2 SaladsServe the chicken and potatoes hot or cold. I liked it best when they were served warm.