Harvest Trout, Sweet Potato & Kale Salad
with Grapes, Feta, Cashews & Balsamic Dijon Dressing
- Milk
- Fish
- Tree Nuts
This flavor-packed salad features roasted sweet potato, juicy grapes, crunchy cashews, and seasoned chicken over hearty kale. Topped with creamy feta and tossed in a tangy balsamic Dijon dressing, this colorful powerhouse delivers protein, texture, and incredible taste in every bite. Perfect for meal prep!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
5 teaspoon
Balsamic Vinegar
4 ounce
Kale
1 unit
Sweet Potato
2.25 ounce
Red Grapes
10 ounce
Rainbow Trout
(Contains: Fish)
½ ounce
Cashews
(Contains: Tree Nuts)
2 teaspoon
Dijon Mustard
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop cashews. Halve grapes.
Toss sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
While sweet potato roasts, pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Transfer chicken to a cutting board.
Place kale in a large bowl. Add a drizzle of olive oil; lightly season with a pinch of salt. Using your hands, massage kale until leaves are dark green and tender, 1-2 minutes.
In a separate large bowl, whisk together vinegar, mustard, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
Slice chicken crosswise.
To bowl with dressing, add kale, cashews, grapes, roasted sweet potato, and feta. Toss until evenly coated.
Divide salad between bowls and top with chicken. Serve.
