Quick & Easy

Chicken, roasted kumara, cranberry and spinach salad

chicken, roasted kumara, cranberry and spinach salad



1.Preheat oven to 220°C (200°C fan forced).
2.Combine kumara, onion, syrup and oil in large shallow baking dish, roast about 35 minutes or until vegetables are tender, stirring halfway through roasting time.
3.Meanwhile, make cranberry dressing. Whisk ingredients in small jug to combine.
4.Cook chicken in heated oiled medium frying pan until cooked through. Remove from pan, slice thickly.
5.Combine kumara mixture, half the dressing, chicken, spinach, cranberries and nuts in medium bowl. Divide salad among serving plates, drizzle with remaining dressing.

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