Purple Sweet Potato Kale Cashew & Chicken Salad

Tossing the warm roasted purple sweet potatoes with fresh baby kale, gently wilts and tenderizes the greens.

This salad is versatile. In place of sweet potatoes, you can use butternut squash, rutabaga, carrots, or parsnips. This heart-healthy salad also pairs well with chicken, fish or beef.

Omit the chicken and try this Oven-Baked Pecan Crusted Salmon or this Cheesy Ground Beef Pasta Skillet – Gluten-free – To pair with your purple sweet potato salad.

The four main types of purple sweet potatoes consumed in the U.S. are Stokes, Okinawan, Murasaki and Charleston sweet potatoes.

The variety of sweet potato used in this recipe is the Stokes. It has a cream colored center and the skin is deep purple.

Available from late August through late spring, the Stokes have a drier, denser texture, and better-balanced sweetness than their orange counterparts.

**Try This Orange** Sweet Potato Pilaf with Cranberries and Pecans

Purple Sweet Potato Kale Cashew & Chicken Salad

2 purple sweet potatoes, peeled, diced about 1.5 inch chunks

1 pound (about 3 breasts) chicken breast, boneless, skinless

3 tablespoons olive oil, divided

3 cups baby kale, chopped

3/4 cup whole cashews

1/2 cup Blackberry Fig Balsamic dressing (or your favorite balsamic dressing)

Himalayan salt and black pepper to taste

Preheat oven to 400 degrees

Toss prepared potatoes in a large bowl with 1 tablespoon olive oil, salt and pepper.

Spread chopped potatoes evenly on a baking sheet and place in preheated oven and roast for 20-25 minutes or until potato chunks are tender, but not mushy.

While potatoes are roasting, cut chicken breasts into 1.5 inch chunks.

In a large skillet over medium heat, add 2 tablespoons olive oil. Once heated, add chicken chunks and slow cook, 4-5 minutes, turning meat occasionally, just lightly brown meat, do not over cook.

When chicken and roasted vegetables are done, set aside.