- ¼ c. balsamic vinegar
- 2 T. extra virgin olive oil
- 2 T. maple syrup
- ½ tsp. dijon mustard
- ½ lb. cubed peeled sweet potato
- 2 c. chopped radicchio
- 2 c. chopped escarole
- 2 c. chopped kale
- Seeds from ½ a pomegranate
- ½ c. dried cranberries
- 1 large honeycrisp apple, cored and chopped
- ½ c. pepitas
- ⅔ c. pecans
- ½ c. crumbled blue cheese
- 2-3 c. shredded/chopped leftover chicken - rotisserie works perfectly
- 1 tsp. neutral oil - I used canola
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- Salt and pepper, to taste
Combine the first 4 ingredients (balsamic vinegar through dijon mustard) in a resealable jar; shake vigorously to make a dressing.
To air fry the sweet potatoes, toss the cubed peeled sweet potatoes with 1 tablespoon of the dressing. Then air fry them at 400°F for 12 minutes, stirring halfway through the cooking process. Cool them slightly while you continue to prepare the salad.
Massage 2 tablespoons of the dressing into the chopped kale. Toss the kale with the other greens and an additional 2 tablespoons of the dressing. Place the dressed greens in a large serving bowl.
Mix the pomegranate seeds, dried cranberries, chopped apples, air fried sweet potatoes, pepitas, pecans, and blue cheese together. Sprinkle the mixture evenly over the dressed greens in the serving bowl.
Crisp shredded/chopped chicken in the neutral oil in a nonstick skillet over medium-high heat by letting it sear for 2-3 minutes at a time before stirring again. Add the garlic powder, smoked paprika, salt, and pepper in the last minute of cooking.
Remove the chicken from the heat and top the salad with it. Serve immediately with any remaining dressing on the side.
- Yields: 4 servings
- Preparation Time: 30 minutes