Ingredients
Units
Scale
- 2 cups kale
- 1/3 cup wild rice, cooked
- 1/3 cup roasted sweet potato
- 1/2 apple, diced
- 2 tablespoons goat cheese
- 1 tablespoon pecan pieces
- 1–2 tablespoons balsamic vinaigrette
Instructions
- Make balsamic vinaigrette.
- Preheat the oven to 400. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into small cubes/chunks. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with pepper. Roast for 15 minutes, flip and then roast for 15 more minutes (cook time will vary on size of sweet potato chunks!)
- Cook your wild rice (or whole grain of choice). The perfect brown rice method is great for the whole grains and doesn’t require measuring the water out. Try it!
- Wash the kale and remove the stems. Tear/Cut the leaves into thin bite sizes pieces.
- Cut your cooked chicken (if using) and apple. Grab your goat cheese and pecans.
- Assemble. When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale and drizzle 1-2 tablespoons of the dressing. Massage the dressing into the kale (your hands will get messy, but it’ll be well worth it!).
- Add 1/3 cup of wild rice, and as much chicken, apples, goat cheese, and pecans as you prefer (I gave some amounts as a guide, but know that portions will vary from person to person!)
- Eat and enjoy!
- Store your ingredients separately and assemble your salad each day of the week.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner