Ingredients
serves 4
for the salad
spring mix salad
4 cups sweet potatoes, diced and oven-roasted
3 cups chicken, diced or shredded
2/3 cup goat cheese crumbles
2 cups apple, diced
4 Tablespoons candied pecans
4 Tablespoons pepitas
4 Tablespoons dried cranberries
1 Tablespoon olive oil
cinnamon orange vinaigrette dressing (recipe follows)
for the dressing
makes 1 ¼ cups
2 teaspoons orange zest
2/3 cup orange juice, fresh-squeezed or store-bought
4 Tablespoons olive oil
2 Tablespoons apple cider vinegar
4 Tablespoons almond butter
¼ teaspoon ground ginger
¼ teaspoon cinnamon
1/8 teaspoon ground clove (optional)
½ teaspoon salt
¼ teaspoon pepper
Method
Preheat the oven to 400°F and line a baking sheet with foil, spraying it with nonstick spray. Dice sweet potatoes into bite-sized pieces (skin on), place them on the sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat, then roast for 20 minutes, stirring halfway, until browned and tender. Let cool.
For the protein, cook chicken tenders on the stovetop with salt and pepper and chop into bite-sized pieces, or use rotisserie, leftover chicken, or any preferred protein.
Prepare the dressing by combining all ingredients in a jar with a lid. Shake until emulsified, then adjust seasoning to taste. Store in the refrigerator for up to 3 days if using fresh orange juice; otherwise, follow the container’s expiration date.
Roughly chop the salad greens if needed, then dice the apple. In a large bowl, combine the greens, protein, roasted sweet potatoes, and other desired ingredients. Drizzle dressing and serve.
recipe adapted EATTHEGAINS.COM // image CATHERINE FREDERICK
