SweetGreen Harvest Salad

• servings: 2-3
• active time: 15
• total time: 45

Ingredients

Salad:

1 bunch of kale (-3-4 cups)

1 sweet potato

1.5-2lbs boneless, skinless chicken thighs (cubed)

1 honey-crisp apple

1/4 cup chopped almonds

1/4 cup dried cranberries

4 TBSP olive oil

2 TBSP maple syrup

1tsp cinnamon

2 tsp salt (or more if needed)

1/4 cup coconut aminos (or soy sauce)

Goat cheese (regular or vegan)

Dressing:

6 TBSP tahini

1/4 cup olive oil

1/4 maple syrup

1/4 cup apple cider vinegar

2 TBSP coconut aminos

1 tsp dijon mustard

1 tsp cinnamon

1/4-1/2 tsp salt

1 garlic clove minces

2-3 TBSP water (to thin)

Chicken Marinade:

•1/4 tsp red pepper

•1 tsp black pepper

•1 1/2 tsp salt

•1/2 tsp cumin

•1/4 tsp coriander

•1 1/2 tsp chili powder

•1 tbsp balsamic vinegar

•2 1/2 tbsp oil

Directions

Preheat the oven to 420F.

Chop the sweet potato into bite sized chunks and the cover in 2 TBSP olive oil, maple syrup, cinnamon, and salt. Mix until evenly coated.

Bake sweet potato for 30 minutes, or until soft and crispy.

After marinading the chicken for 4-8 hours, air-fry at 400F for 15 minutes.

Remove the stems from all of the kale and then chop finely.

Add the kale to a bowl, and then add in 2 TBSP olive oil and some salt.

Massage for a few minutes, until all of the kale is evenly coated.

Add all of the dressing ingredients to a bowl and whisk until smooth and fully combined.

Thinly slice the apple. Chop the almonds. Chop the cranberries.

Top the kale with the cooked sweet potato, cooked chicken, sliced apples, chopped almonds, chopped dried cranberries, and a crumble of goat cheese.

Top with 1/2 the dressing (add more if needed).