Recipe

Chicken, roasted kumara, cranberry and spinach salad

  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken, roasted kumara, cranberry and spinach salad
  • 1 large_piece (500g) kumara (orange sweet potato), cut into 2cm (¾ inch) pieces
  • 1 medium_piece (170g) red onion, cut into wedges
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 600 gram chicken breast fillets
  • 90 gram baby spinach leaves
  • 1/3 cup (45g) dried cranberries
  • 1/3 cup (50g) pine nuts
  • 2 tablespoon olive oil
  • 1/4 cup (80g) whole berry cranberry sauce, warmed
  • 1 tablespoon red wine vinegar

Method

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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