Ingredients
The Salad
- 1 small sweet potato cubed
- 1 ½ tbsp. 22.5 ml olive oil
- ½ tsp. 2.5 ml garlic powder
- ½ tsp. 2.5 ml smoked paprika
- ½ tsp. salt (2.5 ml) divided
- ¼ tsp. 1.25 ml black pepper
- 142 g Baby spinach
- 1 cup Blueberries
- 1/3 small Red onion thinly sliced
- 1/3 cup Walnuts chopped and toasted
- 1/3 cup Feta cheese crumbled
- 4 Chicken thighs skin and bone removed
- 1 tbsp. olive oil
- 1/8 tsp. Salt
- 1/8 tsp. Black pepper
The Dressing
- 2 tbsp. Tahini
- 1 tbsp. Maple syrup
- 1 tbsp. Dijon mustard
- 1 tbsp. Lemon juice
- 1 tbsp. Olive oil
- ¼ tsp. Garlic powder
- 2 tbsp. Water to thin
- Salt and black pepper to taste
Instructions
- To a lined sheet pan, add cubed sweet potato and season with olive oil, garlic powder, smoked paprika, ¼ tsp. salt and black pepper. Mix using clean hands and bake on 400 degrees in a toaster oven for 40 minutes or until potatoes are fork tender. NOTE: time and temp will vary depending on oven. When potatoes are done cooking, season with ¼ tsp. salt and mix to combine
- While potatoes cook, prepare the dressing by mixing together tahini, maple syrup, Dijon, lemon juice, olive oil, garlic powder and water. Season with salt and black pepper to taste and store in the fridge until you are ready to assemble salad
- Add chicken to a bowl and season with oil, salt and black pepper. Pan fry chicken over medium high heat until chicken cooks through. Remove and slice into bite sized pieces
- To a large salad bowl, add baby spinach, roasted sweet potato, blueberries, red onion, seasoned chicken, feta, and toasted walnuts. Toss salad to combine then pour the maple tahini dressing over top
Tips & Notes
- Prior to preparing food, ensure hands are washed and surfaces are clean
- Prep vegetables ahead of time (wash, peel and chop) to save time in the kitchen
- Shop in season vegetables using store flyers and apps
