TIME
Prep Time: 20 mins
Total Time: 55 mins
INGREDIENTS
Makes 5 servings
Salad
7 cup kale, spines removed and chopped
2 cup Brussels sprouts, halved and roasted
1 medium sweet potato, diced, roasted
1 lb chicken breasts, cooked
1 cup wild rice, cooked according to the package directions
1/2 cup pomegranate arils [you can find in the freezer section]
1/2 cup sliced almonds
Dressing:
1/4 cup olive oil
1/4 cup tart cherry juice
1/2 lemon, juiced
1 clove garlic, minced
1 tsp maple syrup
1 tsp Dijon mustard
salt, to taste
pepper, to taste
DIRECTIONS
PREP:
Remove spines from kale and rough chop.
Roast Brussels sprouts and sweet potato.
Cook chicken. (see notes).
Mince the garlic. Juice lemon.
MAKE: Salad
To assemble, divide the shredded kale evenly in the bottom of five shallow bowls.
Top with cooked wild rice, chicken, Brussels sprouts, squash, almonds and pomegranate arils.
MAKE: Dressing
Combine all ingredients in a mason jar and shake until well blended.
Season with salt and pepper, to taste.
Drizzle salad with the vinaigrette to taste. (or dressing of choice)
Note: Sweet potatoes: In a large bowl, combine diced sweet potatoes half of the olive oil. Toss evenly and then sprinkle with salt and pepper. Transfer to one of the lined baking sheets. In the same bowl add the Brussels sprouts, remaining olive oil, salt, and pepper. Toss to combine and transfer to the second baking sheet. Place both trays in the oven and bake 30-35 minutes at 400°F or until potatoes are soft and lightly browned and sprouts are crispy. For the chicken: On the other lined baking sheet, arrange the chicken breasts and season to taste with salt and pepper. Divide the olive oil evenly and spread around the tops and bottoms of the breasts. Bake for 13-15 minutes at 350°F or until the thickest part reached 165°F.
Recipe Source: Living Plate RX