Warm Winter Kale Salad with Champagne Dressing
  • 1 large purple sweet potatopeeled and cubed
  • 2 large beetspeeled and cubed, any color
  • 2 garlic clovesfinely minced
  • 1 Tbsp fresh rosemaryfinely chopped
  • 3 1/2 Tbsp extra-virgin olive oildivided
  • 1/4tsp salt
  • 2 Tbsp amaranth or millet
  • 1/2cup gluten-free old-fashioned oats
  • 1/2 Tbsp butter or coconut oil
  • 1tsp Tbsp plus 1pure maple syrupdivided
  • 1 Tbsp coconut sugar
  • 1/4cup halved pecans
  • 1/4tsp pumpkin pie spice
  • 1/4tsp chili powder
  • Pinch of cayenne pepper
  • 1 Tbsp champagne vinegar or white wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1/2tsp Dijon mustard
  • 1/2 small shallotfinely minced
  • 2 grilled chicken breaststhinly sliced
  • 6cups chopped purple kale
  • 1/4cup crumbled blue cheese
  • 1/3cup pomegranate arils
  • 2 mandarin oranges or clementinespeeled and segmented
  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.