Name: Chicken, roasted kumara, cranberry and spinach salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

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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