Roasted Sweet Potato and Chicken Kale Salad with Balsamic Dijon Dressing

This vibrant salad brings together roasted sweet potatoes, tender chicken, juicy red grapes and crunchy cashews over a bed of massaged kale. Topped with creamy feta and a tangy balsamic Dijon dressing, every bite is a balance of sweet, savory and tangy flavors.

Perfect for a satisfying lunch or light dinner, this salad is as nutritious as it is delicious. The combination of protein-rich chicken, fiber-packed sweet potatoes and hearty kale makes it a meal that keeps you full and energized.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Dice sweet potato into ½-inch pieces. Remove large stems from kale and chop into bite-size pieces. Roughly chop cashews. Halve grapes.
2. Toss sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While sweet potato roasts, pat chicken dry with paper towels. Season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
4. Place kale in a large bowl. Drizzle with olive oil and a pinch of salt. Massage kale with your hands until leaves are dark green and tender, 1-2 minutes.
5. In a separate large bowl, whisk together balsamic vinegar, Dijon mustard, 1 tablespoon olive oil, ½ teaspoon sugar, salt and pepper (for 4 servings: 2 tablespoons olive oil and 1 teaspoon sugar).
6. Slice chicken crosswise. To the bowl with dressing, add kale, cashews, grapes, roasted sweet potato and feta. Toss until evenly coated. Divide salad between bowls and top with sliced chicken. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute feta with goat cheese or blue cheese for a different flavor.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving.

Can I make this salad vegan?

To make it vegan, omit the chicken and feta cheese. Add chickpeas or tofu for protein and use a vegan cheese alternative.