Roasted Vegetable Kale Salad with Chicken
This Roasted Vegetable Kale Salad with Chicken combines tender chicken with kale, roasted fall vegetables, SnapDragon apples, pepitas, crumble blue cheese and finished with a flavorful maple vinaigrette. The sturdy kale holds up well in the refrigerator making this a nutritious make-ahead option that is so delicious it will turn any kale-hater into a believer.
- Yields
6 Servings - Cook Time
30 minutes
Ingredients
- Roasted Vegetables -
- Sweet Potatoes, peeled and diced (about 1 medium potato) - 1 1/2 cups
- Turnips, peeled and diced (about 1 large turnip) - 1 1/2 cups
- Brussels Sprouts, trimmed and quartered (about 12 medium brussels sprouts) - 1 1/2 cups
- Diced Red Onion, (about 1 small onion) - 1 1/2 cups
- Extra Virgin Olive Oil - 2 tbsp
- Kosher Salt - 1 tsp
- Ground Black Pepper - 1/4 tsp
- Garlic Powder - 1 tsp
- Smoked Paprika - 1/2 tsp
- Salad -
- Tuscan Kale, ribs removed and chopped into thin ribbons - 10 oz
- Extra Virgin Olive Oil - 1 tbsp
- Kosher Salt - 1 large pinch
- SnapDragon Apples, chopped - 1 1/2 cups
- Shredded Carrots - 1 cup
- Pepitas - 3/4 cup
- Crumbled Blue Cheese - 3/4 cup
- Diced Cooked Chicken - 2 cups
- Dressing -
- White Wine Vinegar - 2 tbsp + 1 tsp
- Pure Maple Sugar - 2 tbsp
- Dijon Mustard - 2 tsp
- Kosher Salt - a pinch
- Ground Black Pepper - a pinch
- Extra Virgin Olive Oil - 1/2 cup
Instructions
- Preheat the oven to 450 degrees F and line a sheet pan with parchment.
- In a large bowl, combine sweet potato, turnip, brussels sprouts, onion, olive oil, salt, pepper, garlic powder and smoked paprika. Toss until the vegetables are fully coated and spread in a single layer on the prepared pan.
- Roast for 10 minutes, flip the vegetables. Roast for 10 more minutes and flip the vegetables. Roast for 10 more minutes. Remove from the oven and cool.
- While the vegetables cook, combine white wine vinegar, maple syrup, mustard, salt and pepper in a medium bowl. Use an immersion blender to mix the ingredients and while the mixer is running, slowly drizzle in the olive oil until the dressing is creamy and well combined. Set aside.
- In a large bowl, add the kale ribbons. Drizzle with olive oil and add a pinch of salt. With clean hands, gently toss and massage the kale ribbons for 2 minutes. You will feel the kale soften up and become more palatable.
- To the bowl of massaged kale, add SnapDragon apples, carrots, pepitas, crumbled blue cheese and the roasted vegetables. Drizzle with ¾ of the dressing and toss until well combined. Taste and adjust seasonings and add more dressing if needed. Serve immediately.