Fitness Crazed Foodie
Lover of all things food and fitness related
The word salad is tricky...
Just because the name has "salad" in it doesn't mean it is the healthiest, best option for you. Salads can be filled with high-fat, high-carb ingredients OR they can be empty with unsatisfying ingredients that will leave you hungry and wanting dessert.
This salad is different. It goes above and beyond than your typical salad with many elements that are cooked to bring out their individual flavors. The mix of sautéd kale, roasted sweet potatoes and brussel sprouts, seasoned chicken, and sweet cherry tomatoes and Craisins will bring joy to your taste buds without sacrificing calories.
Also, salad is a loose term for me because this dish could easily be separated into a regular meal of a chicken breast with a side of vegetables. But what fun is that?! I love having a massive pile of food to toss together and add components into the mix that you wouldn't get if it was separated.
I recommend preparing this dish on a Sunday or any day you have some extra time (it probably takes an hour to prepare) and then eating the rest of it the next couple of days. If you are making this one serving at a time, store the leftover sweet potatoes, brussel sprouts and kale in one container, and the chicken in another. Then, you can combine each ingredient and add the dressing the day of eating.
3 cups brussel sprouts
2 medium sweet potatoes
1/2 tbsp coconut oil
2 cloves garlic
6 large stalks of kale (about 6 heaping cups)
12 oz chicken breast
Handful of cherry tomatoes
1/4 cup reduced-sugar Craisins
Lettuce or spinach
Trader Joe's Champagne Pear Vinaigrette
Chopped nuts- walnuts or almonds
Cheese- goat or gorgonzola
Servings: about 3
Preheat oven to 405. Cut the brussel sprouts in halves, or thirds if they are large. Cut the sweet potatoes into 1/2 inch cubes. Spray a big baking sheet with olive oil spray and lay out the vegetables on the sheet. Bake in the oven for 25-30 minutes, or until they start browning.
While these are roasting, start sautéing the kale. Melt the coconut oil in a large pan and add in the crushed garlic. Once the garlic starts bubbling, add in the kale that has been taken off the rib and roughly chopped. Cover the pan and cook for only 5 minutes, stirring once half way through.
Side note: I only cook the kale for 5 minutes because I still want the kale to have some texture, but this will get rid of some of the roughness and bitterness.
While the kale is sautéing (so much multi-tasking going on here!), cook the chicken breast in a sauté pan with salt and pepper seasoning. Cut the cherry tomatoes in half and prepare the other add-ons if needed.
Then you can start assembling! I started with a cup of uncooked spinach, then added 1/2 cup cooked kale, 1 cup of brussel sprouts, 1/2 cup sweet potato, handful of cherry tomatoes, 2 tbsp Craisins and 2 tbsp of Trader Joes' Champagne Pear Vinaigrette. Toss together and enjoy this meal of nutrient-dense, colorful and flavorful ingredients!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!