Posted by Marie - Milford Kitchen on 7/29/2021 to Chicken & Poultry
2 sweet potatoes, sliced
2 Tbsp olive oil
2 Tbsp Milford Spice’s Show Me the Maple Spice
Salt & pepper to taste
3 cups kale
1 cup chopped brussels sprouts
6 ounces cooked chicken
½ cup chopped Honeycrisp apple
¼ cup cooked quinoa
¼ cup goat cheese crumbles
2 Tbsp sliced almonds, toasted
3 Tbsp balsamic vinaigrette dressing
Preheat the oven to 400 degrees. Add the sweet potatoes, olive oil, Show Me the Maple Spice to a rimmed baking sheet and toss to coat. Roast for 30 minutes.
Trim the rough bottom of the brussels sprouts and slice in half. Place on a rimmed baking sheet and toss with olive oil, and a little salt & pepper to taste. Roast for 30 minutes.
While the potatoes and brussel sprouts are roasting, chop the kale and slice the apples.
To prepare the salads, divide the kale evenly between two large salad bowls. Top with chicken, potatoes, brussels sprouts, apples, and quinoa. Add the goat cheese, almonds, and dressing.
Toss well and serve.