Harvest Salad Dupe
If you're a regular at salad chains but still feeling bloated and inflamed, it might be the oils. Many chains use sunflower oil, high in omega-6, which can throw things off. With a little prep, you can upgrade your salad game by using olive oil instead.
Servings: Four
INGREDIENTS
1 bunch kale, chopped
2 medium sweet potatoes, peeled, cut lengthwise into quarters, then sliced
1 medium apple, diced
1/2 cup slivered almonds, dry toasted on the stove
1 chicken breast, grilled and diced
1/2 cup wild rice, cooked according to directions
1/2 cup goat cheese, crumbled
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Olive oil, for roasting
PREPARATION
Preheat the oven to 425°F (220°C).
Roast sweet potatoes: Toss the sliced sweet potatoes with olive oil, a pinch of salt, and a few cracks of pepper. Spread in a single layer on a baking sheet and roast 20 to 25 minutes until tender and lightly browned.
Make dressing: In a small jar, combine Dijon mustard, balsamic vinegar, olive oil, honey, a pinch of salt, and a few cracks of pepper. Cover and shake well.
Assemble base: In a large bowl, season the chopped kale with a pinch of salt and a few cracks of pepper. Massage with your hands to soften the leaves.
Plate: Add roasted sweet potatoes, diced apple, wild rice, chicken, and slivered almonds to the bowl. Toss with the dressing until evenly coated. Sprinkle crumbled goat cheese over the top before serving.
Notes:
Soak wild rice overnight to speed cooking time and cook it in vegetable or chicken broth for extra flavor.
