1 tsp. fresh thyme leaves (rosemary is also a good substitute!)
3 fully cooked chicken or turkey breakfast sausages, chopped up (optional)
1/2 cup teff
1.5 cups water
pinch of salt
3 cups chopped kale
2 ounces goat cheese
1 fully cooked chicken breast, sliced (I buy this from traders joes, they sell them individually sealed and already cooked so they make it easy for me to prepare quick dinners in a hurry!) Use 2 if you do not add the sausage above.
Maple Siracha Dressing:
3 parts siracha (3 tbsp siracha)
1 part maple syrup (1 tbsp. maple syrup)
Preheat oven to 425 with the rack in the center of the oven.
Place cut potatoes, shallots, and sausage (if using) in a large bowl. Sprinkle with salt and pepper and toss to combine
In a small bowl, whisk together the mustard, maple syrup and thyme leaves. Pour mixture over potatoes and toss well to combine and evenly coat the potatoes. If you need more sauce to evenly coat you can always make more!
Pour everything onto a greased baking sheet and roast in preheated oven for 40 minutes or until the potatoes are soft. You may want to toss the potatoes around about 20 minutes to make sure they roast evenly.
While the potatoes are cooking, salt the water and bring it to a boil. Once the water is boiling add the teff and reduce the heat to a simmer. Cover the pot and cook until the water has been fully absorbed.
Now to assemble the salad! In the large bowl the potatoes were tossed in, add the chopped kale, goat cheese, potatoes, teff, and chicken (may want to warm the chicken in the microwave briefly before adding). Toss everything together and serve with as much or as little maple siracha dressing as you like!