I sit here today with a big fat leftover bowl of this on my lap and a giant forkful in my mouth. It’s a good thing this blogging deal isn’t live and in video…you would question so very many things about me; including but not limited to: my upbringing (potentially questioning whether or not I was raised by wolves), if, in fact, I actually feed myself real human food on a regular basis (because the shoveling would lead one to believe genuine starvation could be a factor in this picture) or, if I treated myself to take out for lunch (from a very fresh, hip, homegrown-type of joint).

Believe it or not, the answer to all of those questions would be no; my parents actually did emphasize manners and table etiquette into my upbringing, I dare to think I could out-eat a very large NFL player some days, and this salad was produced right in my own darn kitchen…and was absolutely more quick than going to grab takeout.

The shoveling and devouring is because I’m just straight up enjoying myself.  I’m a chopped salad kind of gal, through and through.  Give me bits of all the food in one bite.  Provide me with a textural celebration.  Sing me a salty, savory, sweet song.  All in one bowl.  Thats all I ask.  And thats exactly whats happening in this Winter Chop Chop.

And I just straight up enjoy it, darn it.

I shared this recipe on KARE11 this week and, if you didn’t catch it, I’ll fill you in on my thoughts about this favorite of mine.  It’s delicious.  It’s gorgeous.  It was created for both the kale lover and non lover because the stuff takes on a whole new identity when its chopped into very small pieces-a very welcomed identity.  It’s a gosh darn nutritional powerhouse.  And it’s positively perfect for this time of year.

Just delightful, you guys.

Winter Chop Chop Salad

notes: if you aren’t up for dissecting your pomegranate to get the seeds out most markets do the work for you and sell just the seeds..you can find them in the produce area next to the pre-cut fruits.  if you aren’t a fan of pomegranate seeds red grapes can be substituted but keep in mind they won’t give you the same crunch that works so well with the other ingredients in this salad.  one last note, the leftovers are outstanding the next day.

Ingredients

For the Honey Mustard Vinaigrette

2 Tablespoons Dijon Mustard

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Honey

1/4 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1/2 Cup Extra Virgin Olive Oil

For the Salad

1 Medium Sweet Potato, peeled and diced into 1/2 inch cubes

2 Tablespoons Olive Oil

6 Cups Finely Chopped Tuscan Kale (remove stems if desired)

1 1/2 Cups Chopped Cooked Chicken

1/3 Cup Crumbled Bleu Cheese

1/4 Cup Pomegranate Seeds

1 Avocado, diced

Directions

For the Honey Mustard Vinaigrette

Whisk together the dijon, vinegar, honey, salt and pepper in a medium sized bowl. Stream in the olive oil while whisking constantly until all ingredients are incorporated. Set aside or chill in the refrigerator if making ahead.

For the Salad

Preheat oven to 450. Place diced sweet potato on a baking sheet, season with salt and drizzle with olive oil. Toss together with your hands so the oil is evenly coating the potatoes and roast in the oven for 15 minutes, stirring occasionally, or until potatoes are golden brown and just crisp on the outsides. Set aside to cool slightly.

Place the kale, chicken, bleu cheese and pomegranate seeds in a large bowl. Drizzle with enough vinaigrette to coat and toss well. Add the avocado and roasted sweet potatoes and gently toss. Serve with additional vinaigrette on the side.  Serves 2+ as a main course.