GLP-1 Kale and Sweet Potato Salad

Name: GLP-1 Kale and Sweet Potato Salad
Total time: 45 min
Yield: 8
Ingredients: 1 Tbsp extra virgin olive oil; 1 Tbsp apple cider vinegar; 1 tsp organic Dijon mustard; 1 medium sweet potato (about 130 grams), peeled and cubed; 1/2 Tbsp olive oil; 1/2 tsp freshly ground black pepper; 1/4 tsp Kosher salt; 1/2 cup uncooked farro, rinsed; 3 cups water; 1 lb roasted boneless, skinless chicken breast, shredded; 1/4 cup sliced radishes; 1 Tbsp reduced fat crumbled feta cheese; 1/2 medium apple, diced; 2 tsp fresh lemon juice; 1 cup chopped fresh kale; 1 cup mixed greens; 1/4 cup unsalted hulled sunflower seeds; 1 Tbsp chopped fresh parsley; 1 Tbsp chopped fresh thyme

By Adam Fisher

Published 2/26/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Diabetic

This zesty and colorful Kale and Sweet Potato Salad is the perfect quick and filling salad for GLP-1 diets. Packed with GLP-1 fiber-rich foods like kale, farro, and sweet potatoes, it supports digestion and keeps 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 GLP-1 users. With balanced nutrients, this GLP-1-friendly meal prep recipe helps regulate blood sugar, making it a great choice for a diabetic-friendly diet. Whether for a healthy weight loss meal or prepping for the week, this vibrant, nutrient-packed salad is a must-try. Learn how to build a GLP-1-friendly diet with these guidelines.

This recipe, along with all of our other delicious high protein chicken recipes, are a great way to eat well and stay on track with your weight management goals.

Total Time

45 minutes

Servings

8

Calories

164

Ad

How to Make Kale and Sweet Potato Salad

Dressing

In a small mixing bowl, whisk together all ingredients. Cover with plastic wrap and set aside.

Salad

Step 1

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.
Step 2

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.
Step 3

In a large bowl, combine sweet potato, farro, 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.
Step 4

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.

Ad

Nutrition Facts

Serving Size:

2 oz chicken, 1/2 cup salad

164

Calories

5

g

Fat

42

mg

Cholesterol

99

mg

Sodium

15

g

Carbs

1

g

Sat. Fat

3

g

Fiber

15

g

Protein

3

g

Sugars

Ad

More Recipes Like Kale and Sweet Potato Salad

Ad

GLP-1 Kale and Sweet Potato Salad

Ingredients

Dressing

Salad

How to Make Kale and Sweet Potato Salad

Dressing

Salad

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

More Recipes Like Kale and Sweet Potato Salad

Join Our Newsletter