Honey Harvest Salad with Smoky Peanut Butter Chicken
Ingredients
1 large sweet potato, peeled, cubed
5 tablespoons peanut oil, divided
4 cups Lacinato (dinosaur) kale, chopped
¼ cup dried cranberries
1 tablespoon Dijon mustard
2 tablespoons honey
1 Tbsp white wine vinegar
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees. Toss the cubed sweet potato with 2 tablespoon of the peanut oil, salt and pepper and roast on a sheet pan for 20 minutes, turning half way through. Allow to cool slightly. Meanwhile, make the dressing by mixing together the oil, mustard, honey, vinegar and salt and pepper. Toss the kale with ½ of the dressing and massage gently to soften the kale leaves. Add the sweet potato and cranberries. Toss the salad ingredients together, then divide between 4 bowls.
Top with chopped Smoky Peanut Butter Chicken and chopped peanuts. Add additional dressing, if desired.
Nutrients Per serving
| Calories | 350 |
| Calories from Fat | 220 |
| Fat | 25g |
| Trans Fats | 0g |
| Cholesterol | 0mg |
| Carbohydrate | 29g |
| Protein | 5g |
| Sodium | 730mg |
