Servings: 4 servings 1x
Ingredients
Salad Ingredients
- 1 medium sweet potato
- 8oz brussels sprouts
- 4 tbsp avocado oil
- 2 boneless skinless chicken breasts
- 1 tsp salt (for chicken)
- 1/4 tsp black pepper (for chicken)
- 6 cups chopped kale
- 1/2 cup roasted pumpkin seeds (I used the pumpkin spice roasted ones from Trader Joes)
- 1 med-large apple
- 2oz goat cheese
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1 tbsp dijon mustard
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper
- Cube sweet potato and quarter the brussels sprouts and toss in 2 tbsp avocado oil
- Lay the veggies on the baking sheet and season with salt and pepper
- Bake in the oven at 425F for 25 minutes
- While the veggies bake, cube the chicken breast into bite size pieces and season with salt and pepper
- Heat 2 tbsp of avocado oil in a frying pan over medium-high heat
- When the oil is warm add the chicken to the pan
- Cook the chicken over medium-high heat for 6-7 minutes tossing frequently – ensure that the chicken is cooked by checking for an internal temperature of at least 165F
- Remove the chicken from the pan to cool
- Prepare the balsamic vinaigrette by whisking together the balsamic vinegar, olive oil, and dijon mustard
- Chop the apple into bite sized pieces (If you are serving this salad later you can squeeze some lemon juice onto the apple to prevent it from browning.)
- When the veggies are done roasting, remove them from the oven to cool
- Assemble the salad starting with the chopped kale on the bottom and top with the roasted veggies, chopped apple, sauteed chicken, goat cheese and roasted pumpkin seeds
- When you are ready to serve the kale salad, drizzle the balsamic dressing on top!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.