Chicken & Roasted Beet Kale Salad

Name: Chicken & Roasted Beet Kale Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: ⅓ cup (80 g) tahini; 3 tablespoons (45 ml) fresh lemon juice; 1 tablespoon (20 g) pure maple syrup or honey; 1 tablespoon (20 g) pure maple syrup or honey; 2 cloves garlic, minced; 3 to 4 tablespoons (45 to 60 ml) water, as needed; 2 medium beets, cleaned, trimmed, and halved; 1 to 2 tablespoons (15 to 30 ml) extra-virgin olive oil; Salt and pepper, to taste; Salt and pepper, to taste; 2 medium boneless, skinless chicken breasts (about 14 ounces, or 400 g, total); 2 medium boneless, skinless chicken breasts (about 14 ounces, or 400 g, total); 1 teaspoon garlic powder; 8 cups (535 g) chopped stemmed kale; 1 large carrot, shredded; 1 cup (160 g) fresh pomegranate seeds; ¼ cup (40 g) toasted pepitas; ¼ cup (38 g) crumbled goat cheese (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Combining juicy chicken, earthy beets, and crisp kale, this vibrant, nutrient-packed bowl is rich in antioxidants and full of fresh flavors.

Ingredients

For the Lemon Tahini Dressing

⅓ cup (80 g) tahini
3 tablespoons (45

Gluten-free

Method

Make the Dressing

In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, and water until smooth. Add water as needed for your desired consistency. Season with salt and pepper.

Prepare the Beets

Preheat the oven to