This zesty and colorful Kale and Sweet Potato Salad is the perfect quick and filling meal, especially if you are looking for satisfying GLP-1 diet options. Packed with fiber-rich foods like kale, farro, and sweet potatoes, it supports digestion and helps keep you feeling full longer.
High-protein shredded chicken and crunchy sunflower seeds provide lasting energy, making it one of the best high-protein dinners or lunches for your meal prep rotation. This recipe, along with all of our other delicious GLP-1 recipes and high protein chicken recipes, are a great way to eat well and stay on track with your wellness goals.
This flavorful salad combines lean protein from chicken with complex carbohydrates and dietary fiber from sweet potatoes and farro. The synergy of these macronutrients helps promote early satiety and sustained energy, making it an excellent addition to a balanced lifestyle or GLP-1 weight management plan.
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Yes, sweet potatoes are an excellent choice because they are rich in complex carbohydrates and dietary fiber, which help you feel full and satisfied for longer periods between meals.
Absolutely! This is a fantastic meal prep recipe. Just keep the dressing and the delicate greens stored separately from the chicken, farro, and sweet potato mixture until you're ready to eat so everything stays crisp.
No, farro is a type of wheat and does contain gluten. If you need a gluten-free alternative for this salad, simply substitute the farro with cooked quinoa or brown rice.
You can easily increase the protein by adding more shredded chicken, topping the salad with a hard-boiled egg, or mixing in some roasted chickpeas or edamame.
For more filling and nutritious meal prep ideas, explore our favorite healthy chicken salad recipes that are packed with high-quality protein to keep you energized and satisfied all day long.
Round out your next lunch or dinner with more fiber-rich, healthy side dish recipes that highlight the comforting flavor and nutritional power of sweet potatoes.
Recipe yields 8 servings
In a small mixing bowl, whisk together all ingredients. Cover with plastic wrap and set aside.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place sweet potatoes on baking sheet, drizzle with olive oil and toss to coat evenly. Season with black pepper and salt. Roast until fork tender, about 30 to 35 minutes. Remove from heat and allow to cool slightly.
In a medium saucepan, combine farro and water. Bring water to boil; reduce heat to low and simmer for 30 minutes, or until farro is tender. Drain farro into fine mesh sieve, transfer to a bowl, and fluff with a fork. Set aside.
In a large bowl, combine sweet potato, farro, shredded chicken, radishes, feta, apple, lemon juice, and black pepper to taste. In a separate large bowl, combine kale and mixed greens. Top with sweet potato mixture. Sprinkle with parsley, thyme, and sunflower seeds. Drizzle with dressing and serve.
To store any leftovers, place the salad and dressing in separate airtight containers in the refrigerator to prevent the salad from wilting. Enjoy within 3 days.
This hearty salad is a complete, well-rounded meal on its own! However, if you are looking to round out a larger dinner spread, it pairs wonderfully with a slice of whole-grain crusty bread or a light, low-sodium vegetable soup.
Swap the farro for quinoa, brown rice, or bulgur if you prefer, or if you need a gluten-free option.
Try roasted turkey breast, or use chickpeas or black beans for a plant-based alternative.
Fresh spinach or peppery arugula can easily replace the mixed greens or kale.
Crumbled goat cheese makes a wonderful, creamy substitute for the reduced-fat feta.