Kale and Farro Harvest Salad with Maple Dijon Dressing
Serves 1
Directions
- 1Pour red wine into a glass.
- 2Cut the sweet potato into slices.
- 3Dice the sweet potato into small cubes.
- 4Transfer the diced sweet potatoes to a lined baking sheet.
- 5Drizzle olive oil over the sweet potatoes.
- 6Add spice mix to the sweet potatoes.
- 7Mix the sweet potatoes with olive oil and spices.
- 8Place chicken breasts on a separate lined baking sheet.
- 9Drizzle olive oil over the chicken breasts.
- 10Season the chicken with the spice mix.
- 11Place the sweet potatoes in the oven.
- 12Place the chicken breasts in the oven.
- 13Turn on the stove.
- 14Pour chicken broth into a pot on the stove.
- 15Cover the pot with a lid.
- 16Slice the apple.
- 17Dice the apple into small pieces.
- 18Add farro to the pot with chicken broth.
- 19Stir the farro.
- 20Roughly chop the candied pecans.
- 21Add dijon mustard to a jar.
- 22Add whole grain mustard to the jar.
- 23Add maple syrup to the jar.
- 24Add apple cider vinegar to the jar.
- 25Add olive oil to the jar.
- 26Add pepper to the jar.
- 27Add salt to the jar.
- 28Close the jar and shake to combine the dressing ingredients.
- 29Add shredded kale to a large wooden bowl.
- 30Pour some dressing over the kale.
- 31Massage the dressing into the kale.
- 32Add roasted sweet potatoes to the bowl.
- 33Add thinly sliced shallots to the bowl.
- 34Add chopped apple to the bowl.
- 35Add cubed chicken to the bowl.
- 36Add cooked farro to the bowl.
- 37Add chopped candied pecans to the bowl.
- 38Add crumbled goat cheese to the bowl.
- 39Add flaky sea salt to the bowl.
- 40Add pepper to the bowl.
- 41Pour remaining dressing over the salad ingredients.
- 42Toss all the salad ingredients together.
- 43Serve the harvest salad in bowls.
Ingredients
- 1 head kale
- 1 package Farro
- 2 shallots
- 1 sweet potato
- 3 chicken breasts
- 1 apple
- candied pecans
- Crumbled Goat Cheese
- Flaky Sea Salt
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 1 pinch Cayenne Pepper
- Salt
- Pepper
- 1 tsp Dijon mustard
- 1 tsp whole grain mustard
- 1 TBL maple syrup
- 2 TBL apple cider vinegar
- 2 TBL olive oil
- chicken stock
Equipment
cutting boardknifebaking sheetparchment paperovenpotlidspoonjarcolanderlarge bowl
Tips
- Roast sweet potatoes until tender and slightly charred.
- Cook farro in chicken stock for added flavor.
- Massage kale with dressing to tenderize it.
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