Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
If your kids haven’t jumped on the kale bandwagon yet, try this salad with spinach or chopped romaine hearts. The candied pecans add sweetness and crunch to this simple salad, while roasted sweet potato cubes and savory chicken add hearty substance. A light dressing of lemon juice, Dijon mustard, honey, and olive oil is the perfect fresh finishing touch. This salad makes for a great lunch or dinner.
How to Make It
Step 1
Whisk together lemon juice, mustard, honey, and 1/2 teaspoon of the salt until combined. While whisking, slowly drizzle in 4 tablespoons of the oil to emulsify. Set aside.
Step 2
Preheat oven to 425°F. Toss together sweet potatoes and 1 tablespoon of the oil, 1/2 teaspoon of the rosemary, and 1/4 teaspoon each of the salt and pepper. Spread in a single layer on one end of a large rimmed baking sheet.
Step 3
Rub chicken with remaining 1 tablespoon oil, and place on other end of baking sheet, skin side up. Sprinkle with remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Step 4
Roast in preheated oven until sweet potatoes are tender (stirring potatoes once halfway through) and chicken is golden brown and a thermometer inserted in thickest portion registers 165°F, about 20 minutes. Let sweet potatoes and chicken cool.
Step 5
Meanwhile, melt butter in a small skillet over medium. Add sugar, and cook, stirring constantly, until dissolved, about 1 minute. Add pecans, and cook, stirring, until sugar mixture no longer sticks to the pan and instead coats the pecans. Remove from heat. Spread pecans in a single layer on parchment paper; cool completely, 10 minutes.
Step 6
Cut chicken into 1/2-inch slices. Combine kale and sweet potatoes in a large bowl; drizzle with half of the dressing, and toss gently to coat. Divide mixture among 4 plates; top with sliced chicken and candied pecans. Drizzle with remaining dressing.
