Description
This hearty kale, apple, and sweet potato salad is perfect for lunch or dinner on chilly autumn days! It does require a bit of work, but you can prep the kale, sweet potatoes, and dressing in advance to make this salad a cinch to make before eating. Serve this salad warm — you won't regret it!
Ingredients
Units
Scale
For the Salad:
- 3 cups cubed sweet potato
- 2 tablespoons extra virgin olive oil, divided
- 6 cups kale, roughly chopped
- 1 large carrot
- 16 oz boneless, skinless chicken breast (2-3 breasts)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups chopped granny smith apples (2-3 apples)
- 3 tablespoons slivered almonds
For the Dressing:
- 1/4 cup creamy peanut butter or sunflower seed butter
- 2 tablespoons tamari or coconut aminos
- 1/2 teaspoon ground ginger
- 1/4 apple cider vinegar
- 1 tablespoon sesame oil
- Water, to thin if desired
- 1/2 teaspoon cayenne pepper (optional)
Instructions
- Preheat oven to 400°F. Toss the cubed sweet potato with 1/2 tablespoon olive oil and arrange in a single layer on a parchment paper-lined baking sheet. Bake for 25 to 30 minutes, stirring halfway through, until sweet potato is tender and browned at the edges. Remove from the oven and allow to cool before transferring to a large bowl.
- Meanwhile, prepare kale for the oven. In a large bowl, massage kale with 1 tablespoons olive oil. Transfer to the baking sheet used to bake the sweet potato. Bake for about 10 minutes or until wilted and crisped at the edges. Transfer to the same bowl as the sweet potato.
- Use a vegetable peeler to ribbon the carrot by “peeling” the carrot lengthwise down the carrot until you can no longer peel anymore. Alternatively, grate the carrot using the large side of a box grater. Add the carrot ribbons to the bowl along with the chopped apples.
- Preheat the remaining 1/2 tablespoon olive oil in a skillet over medium-high heat. Pound the chicken breasts to uniform thickness and season with salt and pepper. Add the chicken breasts to the skillet and cook for 5 minutes on each side or until internal temperature reaches 165 degrees F. Transfer to a plate or cutting board to rest. Once the chicken has rested for 2-3 minutes and is cool enough to handle, slice thinly.
- To make the dressing, combine all ingredients in a medium bowl and whisk until smooth. Add additional water, as necessary, to thin out the dressing to your liking.
- Toss the kale, sweet potato, carrot ribbons, and apples together. Divide the mixture between 4 plates or bowls. Place half the chicken on each salad, then sprinkle with slivered almonds. Drizzle half the dressing on to each salad, and eat immediately.
Notes
If you plan to prep this for eating throughout the week, I suggest keeping the kale, sweet potatoes, and chicken separate from the rest of the ingredients. Combine and dress just before eating.