Sweet Potato-Goat Cheese Kale Salad with Chicken

By Charlie

Published Feb. 15, 2026

This healthy and filling salad is bursting with flavor, thanks to the combination of sweet potato and goat cheese. The salad is inspired by the famed Harvest Bowl at Sweetgreen. The honey-dijon balsamic vinaigrette completes the dish with its rich flavor.

Print Recipe

Sweet Potato-Goat Cheese Kale Salad with Chicken

Prep Time1 hour
Servings: 2 salads

Ingredients

  • 1 sweet potato
  • 1 tbsp olive oil
  • pinch of salt
  • 1 honeycrisp or fuji apple, sliced into ½-inch cubes
  • 4 oz goat cheese, crumbled
  • 1 ½ lb grilled chicken breast, sliced into ½-inch cubes
  • 2 cups kale, chopped
  • 2 cups optional: wild rice, cooked

Honey Dijon Balsamic Vinaigrette

  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • pinch of salt
  • pinch of black pepper, ground

Instructions

  • Preheat the oven to 425F.
  • Cut the sweet potato into ½-inch cubes and toss lightly in olive oil and salt.
  • Spread the sweet potato cubes on a baking sheet and bake at 420F for 20-25 minutes until the cubes begin to turn slightly brown at the edges.
  • While the sweet potato is baking, prepare the other ingredients if not already done.
  • Prepare the vinaigrette by adding the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to a bowl. Whisk until combined.
  • In a large salad bowl, toss the kale and optional wild rice. Add the sweet potato, apple, goat cheese, and chicken. Top with 2-3 tbsp vinaigrette.