Makes 2 large salads
3-4 cups kale
1 sweet potato
1 Fuji apple
2 Tbsp walnuts
2 Tbsp goat cheese
1/2 cup diced roasted turkey/chicken breast*
Honey-Lemon Vinaigrette Dressing
1 Tbsp olive oil
2 tsp honey
1 Tbsp lemon juice (1/2 a lemon)
2 tsp apple cider vinegar
salt and pepper to taste
*To make this simple, I use pre-cooked roast turkey breast from Whole Foods and dice it up. Another option is chopping up the breasts from a rotisserie chicken - love using these when I'm short on time!
1. For Roasted Sweet Potatoes: Preheat oven to 425 degrees F. Dice sweet potatoes into small cubes and toss with olive oil and a pinch of salt and pepper. Spread evenly onto non-stick baking sheet and roast in oven for 25 minutes. Let cool and refrigerate until ready to prep salad. Sweet potatoes will be served cold on this salad.
2. Prep other ingredients for salad by chopping and washing the kale, slicing the apple into thin slices, chopping walnuts, and dicing turkey or chicken.
3. Assemble salad by combining all ingredients together in a bowl. Top with a sprinkle of goat cheese and drizzle of honey-lemon vinaigrette. Recipe makes two salads. Each salad should have 1.5-2 cups kale, 1/2 a sweet potato, 1/2 an apple, 1/4 cup diced chicken/turkey, 1 Tbsp goat cheese, and 1 Tbsp chopped walnuts.
Originally published June 2016, revised October 2018!