Kale Sweet Potato Salad for a Bright Plate

For Kale Sweet Potato Salad for a Bright Plate, the counter starts with leaves Tuscan kale stems removed and cut into thin ribbons, breasts rosemary grilled chicken sliced, and toasted pecans. Portion it for 2 salads.

Count on 5 minutes of prep, 20 minutes of cooking, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 10 leaves Tuscan kale stems removed and cut into thin ribbons
• 2 breasts rosemary grilled chicken sliced
• 2 tablespoons toasted pecans
• 2 tablespoons dried tart cherries
• ½ shallot minced (approximately 1 tablespoon)
• ½ ounce goat cheese crumbled, more if you want
• 2 sweet potatoes pealed and diced into ½ inch cubes
• kosher salt to taste
• black pepper to taste
• dash Saigon cinnamon
• 2 tablespoons olive oil
• champagne vinaigrette

How the cooking goes

1. Warm the oven to 400°F. Line a rimmed sheet pan with aluminum foil.
2. Toss the sweet potatoes with olive oil, salt, pepper, and a dash of Saigon cinnamon until evenly coated. Spread in a single layer on the sheet pan.
3. Roast for 15–20 minutes, turning several times, until tender and lightly browned.
4. While the sweet potatoes roast, cook the chicken according to your preferred method and allow it to rest before slicing.
5. About 30 minutes before serving, massage half of the champagne vinaigrette into the kale ribbons to soften them.
6. Assemble the salad by piling sweet potatoes, chicken, pecans, cherries, shallot, and goat cheese over the kale. Add remaining vinaigrette, salt, and pepper until the seasoning suits the pot.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Roasted Honey Orange Brussels Sprouts Wild Rice Salad Tossed to Order and Tuscan Kale Salad Tossed to Order.