As chilly mornings arrive, it’s time to ease into heartier fall meals. Swap cold salads for warm ones by adding roasted vegetables and grilled chicken. Recipe adapted from sparklesofyum.com.


Chicken and Kale salad with roasted veggies Ingredients • 2 boneless skinless chicken breasts • 2 beets • 2 sweet potatoes • 1-2 bunches kale (about 4 cups washed & chopped)


• 1 tablespoon Montreal Seasoning • 3 tablespoons Olive oil (divided) • 1 • 1


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teaspoon dried thyme cup Parmesan


Instructions


For the Sweet Potatoes and Beets: • Preheat oven to 400 degrees. Cut potatoes in half and rub with a little olive oil, sprinkle salt and pepper and place face down in a baking dish or sheet pan with parchment paper. • Bake for 25-30 minutes. They’re done when you give it a squeeze, should feel soft. • Cut the beets in half and wrap the beets in tinfoil and place on sheet pan with the sweet po- tatoes, they may take a few minutes longer to cook depending on the size. A knife should slide through easily when they’re done. The peel will slide off. You might want to use some rubber gloves the juice will stain. When cooled, chop into bite size pieces.


For the Chicken: • Pat the chicken dry and season on both sides with Montreal seasoning. Heat a large heavy skil- let like cast iron to medium high, with 2 tablespoons olive oil. Once the skillet is hot, place chicken breasts in the skillet and don’t touch it for 4-5 minutes so you get that nice golden brown sear. When  a meat thermometer to make sure it’s 165.  


For the Kale: • Strip the leaves from the stems of the kale, and then roll up the leaves and chop them into thin strips. • Return the sauté pan over medium heat and add a tablespoon of ol- ive oil and add the kale and cook, stirring occasionally until the kale wilts (about 3 minutes). Season with pepper and remove from heat. • Make the honey garlic Dijon sauce. In a small bowl, combine olive oil, vinegar, Dijon mustard, honey, and salt & pepper. Whisk until combined. • Assemble: Start with the Kale on the bottom. Slice the chicken and lay across the center. Spread the sweet potato along one side and the beets along  and you have a beautiful healthy dinner. Enjoy!


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Katey’s Korner


  • 1


(optional)


• Parsley (optional) • 3 tablespoons extra virgin olive oil • 2 tablespoons apple cider vinegar • 1 tablespoon Dijon mustard • 1 teaspoon honey • sea salt & pepper to taste


cup crumbled goat cheese or feta cheese


September/October 2026


23


compiled by Catherine Tanner


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