Kale Sweet Potato Salad
This kale sweet potato salad is packed with fiber, vitamins, minerals, protein, and flavor. Roasted sweet potatoes, ribboned Tuscan kale, toasted pecans, tart cherries, and a bright champagne vinaigrette make it satisfying enough for lunch or dinner.
Servings: 2 salads
Ingredients
- 10 leaves Tuscan kale stems removed and cut into thin ribbons
- 2 breasts rosemary grilled chicken sliced
- 2 tablespoons toasted pecans
- 2 tablespoons dried tart cherries
- ½ shallot minced (approximately 1 tablespoon)
- ½ ounce goat cheese crumbled, more if you want
- 2 sweet potatoes pealed and diced into ½ inch cubes
- kosher salt to taste
- black pepper to taste
- dash Saigon cinnamon
- 2 tablespoons olive oil
- champagne vinaigrette
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
- Toss the sweet potatoes with olive oil, salt, pepper, and a dash of Saigon cinnamon until evenly coated. Spread in a single layer on the baking sheet.
- Roast for 15–20 minutes, turning several times, until tender and lightly browned.
- While the sweet potatoes roast, cook the chicken according to your preferred method and allow it to rest before slicing.
- About 30 minutes before serving, massage half of the champagne vinaigrette into the kale ribbons to soften them.
- Assemble the salad by piling sweet potatoes, chicken, pecans, cherries, shallot, and goat cheese over the kale. Add remaining vinaigrette, salt, and pepper to taste.
Notes
Yield: 2 salads
Presentation - Serve on a wide platter or shallow bowl to evenly distribute toppings and dressing.
Flavor Tips - A small pinch of cinnamon enhances the natural sweetness of the roasted sweet potatoes without making the salad taste spiced.
Technique - Slice Tuscan kale into very thin ribbons and massage with dressing to improve texture and reduce chewiness.
Variations - Omit chicken for a vegetarian salad or substitute chickpeas or white beans for plant-based protein.
Storage - Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 479kcal | Carbohydrates: 62g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 7mg | Sodium: 238mg | Potassium: 1022mg | Fiber: 12g | Sugar: 19g | Vitamin A: 38126IU | Vitamin C: 57mg | Calcium: 266mg | Iron: 3mg