Sweet Potato Pumpkin Spinach Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Sweet Potato Pumpkin Spinach Salad calories by ingredient
Number of Servings: 6
Ingredients
-
Chicken Thigh, 4 thigh, bone and skin removed
Spinach, fresh, 4 cup
Pumpkin, cooked, 4 cup, mashed
Sweet potato, 4 cup, cubes
Red onion, 1 cup chopped
Olive Oil, Extra Virgin, 2 tbs
Balsamic vinegar, 2 tablespoon
2 garlic bulbs
Garlic powder, onion powder, ground cumin, cayenne pepper, black pepper, sea salt
Garlic salt and 1/4 cup brown sugar
1/2 cup crumbled feta
Directions
- Preheat oven to 400F
1. Peel and 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 and pumpkin on tray.
6. Cover chicken with garlic salt and brown sugar.
7. Place chicken on tray with garlic cloves.
8. Roast everything for 35-40 mins until cooked.
9. Cube chicken and chop roasted garlic then toss with pumpkin and sweet potato in a bowl.
10. Add spinach leaves, onion and feta and toss.
11. Drizzle with olive oil and balsamic vinegar.
Number of Servings: 6
Recipe submitted by SparkPeople user THE1UKGIRL.
1. Peel and 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 and pumpkin on tray.
6. Cover chicken with garlic salt and brown sugar.
7. Place chicken on tray with garlic cloves.
8. Roast everything for 35-40 mins until cooked.
9. Cube chicken and chop roasted garlic then toss with pumpkin and sweet potato in a bowl.
10. Add spinach leaves, onion and feta and toss.
11. Drizzle with olive oil and balsamic vinegar.
Number of Servings: 6
Recipe submitted by SparkPeople user THE1UKGIRL.