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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.