Ingredients
1 large sweet potato, peeled, cubed
5 Tbsp peanut oil, divided
4 cups Lacinato (dinosaur) kale, chopped
¼ cup dried cranberries
1 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp white wine vinegar
Salt and pepper to taste
By Sherry Coleman Collins, MS, RDN, LD
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.
Nutrition information per serving:
Calories: 350
Calories from Fat: 220
Fat: 25 g
Trans fats: 0 g
Cholesterol: 0 mg
Carbohydrate: 29 g
Protein: 5 g
Sodium: 730 mg