Sweet Potato Pumpkin Spinach Salad
- Number of Servings: 6
Ingredients
Chicken Thigh, 4 thigh, bone and skin removed Spinach, fresh, 4 cup Pumpkin, cooked, 4 cup, mashedSweet potato, 4 cup, cubesRed onion, 1 cup choppedOlive Oil, Extra Virgin, 2 tbsBalsamic vinegar, 2 tablespoon 2 garlic bulbsGarlic powder, onion powder, ground cumin, cayenne pepper, black pepper, sea saltGarlic salt and 1/4 cup brown sugar1/2 cup crumbled feta
- Preheat oven to 400F
1. Cube sweet potato and pumpkin.
2. Toss pumpkin in Olive oil
3. Toss sweet potato in olive oil and sprinkle with garlic powder, ground cumin, onion powder, cayenne pepper and black pepper.
4. Separate garlic bulbs and peel garlic cloves and toss in olive oil.
5. Place sweet potato, pumpkin and garlic on tray.
6. Cover chicken with garlic salt and brown sugar
7. Place chicken on tray.
8. Roast everything for 35-40 mins until cooked.
9. Cube chicken and toss everything in a bowl.
10. Add spinach leaves, onion and feta and toss.
11. Drizzle with olive oil and balsamic vinegar.
Number of Servings: 6
1. Cube sweet potato and pumpkin.
2. Toss pumpkin in Olive oil
3. Toss sweet potato in olive oil and sprinkle with garlic powder, ground cumin, onion powder, cayenne pepper and black pepper.
4. Separate garlic bulbs and peel garlic cloves and toss in olive oil.
5. Place sweet potato, pumpkin and garlic on tray.
6. Cover chicken with garlic salt and brown sugar
7. Place chicken on tray.
8. Roast everything for 35-40 mins until cooked.
9. Cube chicken and toss everything in a bowl.
10. Add spinach leaves, onion and feta and toss.
11. Drizzle with olive oil and balsamic vinegar.
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 262.2
- Total Fat: 6.9 g
- Cholesterol: 38.2 mg
- Sodium: 454.9 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 5.3 g
- Protein: 12.4 g
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