Massaged Kale and Sweet Potato Salad with Shallot Peanut Vinaigrette

Serves: 4

Ingredients

For the Salad:

• 1 large bunch kale, stems removed and chopped

• 1 tablespoon olive oil (for massaging)

• 1 large sweet potato, peeled and cubed

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon chili powder

• Salt & black pepper to taste

• 1 green apple, diced

• ¼ cup red onion, thinly sliced

• ½ cup dried cranberries

• 1 grilled chicken breast, sliced

• ½ cup feta cheese, crumbled

• ¼ cup toasted pine nuts

For the Shallot Peanut Dressing:

• ¼ cup olive oil

• ¼ cup fried shallots (store-bought or homemade)

• 2 tablespoons apple cider vinegar

• 3 tablespoons Chin Dribblin Spicy Pineapple Peanut Sauce

• Salt & pepper to taste

Instructions

1. Roast the Sweet Potatoes
   Preheat oven to 400°F. Toss sweet potato cubes with olive oil, onion powder, garlic powder, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.

2. Massage the Kale
   Place the chopped kale in a large bowl. Add 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until it softens and deepens in color.

3. Make the Dressing
   In a small bowl, whisk together the fried shallots, olive oil, apple cider vinegar, Spicy Pineapple Peanut Sauce, and salt and pepper until well combined.

4. Assemble the Salad
   To the massaged kale, add the grilled chicken, roasted sweet potatoes, diced green apple, red onion, cranberries, feta, and toasted pine nuts.

5. Dress & Toss
   Pour the shallot peanut dressing over the salad and toss to coat. Serve immediately, or let sit for 10 minutes to soak in all the flavor.