Warm Winter Kale Salad with Champagne Dressing

Grilled chicken, blue cheese, and a spicy-sweet homemade granola served over a bed of purple kale make for a salad so hearty and delicious, it can easily be served for dinner. Warm champagne vinaigrette brings all the flavors together. If you’ve got champagne left over after the holidays, pour it into a Mason jar, top the jar with cheesecloth, and allow it to sit for one to six months in a cool, dark spot. Ta-da! You’ll have your own homemade champagne vinegar.

Warm Winter Kale Salad with Champagne Dressing

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Servings

4 servings

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Ingredients

• 1 large purple sweet potato peeled and cubed
• 2 large beets peeled and cubed, any color
• 2 garlic cloves finely minced
• 1 Tbsp fresh rosemary finely chopped
• 3 1/2 Tbsp extra-virgin olive oil divided
• 1/4 tsp salt
• 2 Tbsp amaranth or millet
• 1/2 cup gluten-free old-fashioned oats
• 1/2 Tbsp butter or coconut oil
• 1 tsp Tbsp plus 1pure maple syrup divided
• 1 Tbsp coconut sugar
• 1/4 cup halved pecans
• 1/4 tsp pumpkin pie spice
• 1/4 tsp chili powder
• Pinch of cayenne pepper
• 1 Tbsp champagne vinegar or white wine vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/2 small shallot finely minced
• 2 grilled chicken breasts thinly sliced
• 6 cups chopped purple kale
• 1/4 cup crumbled blue cheese
• 1/3 cup pomegranate arils
• 2 mandarin oranges or clementines peeled and segmented

Ingredients 1 large purple sweet potato peeled and cubed 2 large beets peeled and cubed, any color 2 garlic cloves finely minced 1 Tbsp fresh rosemary finely chopped 3 1/2 Tbsp extra-virgin olive oil divided 1/4 tsp salt 2 Tbsp amaranth or millet 1/2 cup gluten-free old-fashioned oats 1/2 Tbsp butter or coconut oil 1 tsp Tbsp plus 1pure maple syrup divided 1 Tbsp coconut sugar 1/4 cup halved pecans 1/4 tsp pumpkin pie spice 1/4 tsp chili powder Pinch of cayenne pepper 1 Tbsp champagne vinegar or white wine vinegar 1 Tbsp fresh lemon juice 1/2 tsp Dijon mustard 1/2 small shallot finely minced 2 grilled chicken breasts thinly sliced 6 cups chopped purple kale 1/4 cup crumbled blue cheese 1/3 cup pomegranate arils 2 mandarin oranges or clementines peeled and segmented

Servings 4 servings Print Recipe

Instructions

1. Preheat oven to 425 F. Line large rimmed baking sheet with parchment paper.
2. Add sweet potato, beets, garlic, rosemary, 1 1/2 Tbsp olive oil, and salt to baking sheet; toss well. Line potatoes in single layer on one half of sheet and beets on the other. Roast for 30 to 35 minutes, or until easily pierced with a fork.
3. Meanwhile, heat medium skillet over medium-high heat. Place amaranth or millet in skillet and gently shake skillet back and forth over heat until grains begin to pop. Transfer grains to small bowl. Add oatmeal to skillet and cook, stirring constantly, just until toasted. Transfer oats to bowl. Add butter or coconut oil, 1 Tbsp maple syrup, and coconut sugar to skillet. Cook until bubbly, then add popped amaranth, oats, pecans, pumpkin pie spice, chili powder, and cayenne. Cook just until mixture begins to turn light golden brown and starts to clump together. Transfer granola to piece of parchment and allow to cool.
4. Wipe skillet clean and return to stovetop over medium heat. Add vinegar, lemon juice, Dijon, shallot, 1 tsp maple syrup, and 2 Tbsp olive oil. Whisk together until very warm.
5. In large bowl, toss together chicken, kale, sweet potato, and beets. Drizzle warm dressing over top. Garnish with blue cheese, arils, mandarin or clementine segments, and granola.