This weekend was one filled with so many highs and unfortunately a low, as well. I attended King Arthur Flour’s Bake for Good Tour and had an amazing time meeting other food bloggers, learning some tricks in the kitchen, and serving a meal at a shelter. It was an experience I will cherish forever and ever. Sadly, shortly after I was home from the event I learned that my grandma Esther had passed away earlier that evening. I’m planning to recap the Bake for Good event and also write a post honoring my grandma, but for now I just wanted to get a quick recipe out while I decompress from the weekend and have a chance to reflect.
This warm kale salad with a Thai peanut dressing was just what I needed after a weekend full of bread, pie, brownies, and eating out. I had a salad very similar to this at a restaurant a couple of weekends ago and really wanted to try recreating it at home. I eat a ton of kale, usually sauteed with other veggies and topped with an egg or as a salad and I typically make kale salads with raw kale. I actually really liked how the kale in the restaurant’s salad was lightly steamed so I did exactly that when I made it at home.
I also enjoyed the Thai peanut dressing in this salad. I never would have paired a peanut dressing with kale on my own, but it really does work quite well. Along with the red bell peppers, sweet potatoes, snow peas and chicken, this salad its really filling and satisfying.
for the salad:
- 1 tbsp sesame or olive oil
- 1 large sweet potato diced
- 1 red bell pepper diced
- 1 cup snow peas sliced
- 2 bunches or 6-8 cups of chopped of kale this might seem like a lot but the kale will wilt down when it is lightly steamed
- 1 large chicken breast cooked and shredded
for the dressing:
- 1 tbsp sesame oil
- 1 tsp Sriracha more if you like it spicy
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp peanut butter
- peanuts and chopped cilantro for topping
- In large skillet, heat oil over medium-high heat.
- Add sweet potatoes and cook 3-4 minutes, until they are beginning to soften.
- Add bell peppers and cook 5 more minutes, until both the sweet potatoes and bell peppers are almost finished cooking.
- Add snow peas and kale and stir well to distribute oil. I also like to add 1-2 tbsp of water and then cover, to the let the kale steam a bit to cook. This usually takes just 1 minute.
- Once the kale leaves are bright green, remove from heat.
- Add chicken to salad mixture.
- To make the dressing, combine sesame oil, Sriracha, honey, soy sauce, rice vinegar, and peanut butter and whisk together. I put mine in the microwave for about 15 seconds to soften up the peanut butter so it would mix easier.
- Pour over warm salad ingredients and toss to combine.
- Top with chopped cilantro and peanuts.