YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Fresh Spinach Salad with Maple Balsamic Dressing
Enjoy a vibrant and nutrient-packed salad combining tender roasted sweet potato, crisp fresh spinach, protein-rich grilled chicken, and hearty roasted chickpeas, all drizzled with a tangy-sweet maple balsamic dressing. This balanced dish is perfect for any meal, offering an appealing mix of textures and flavors.
INGREDIENTS
3 ounces Chicken Breast
1 medium Sweet Potato
2 cups Fresh Spinach
1/2 cup Chickpeas (cooked)
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Maple Syrup
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato with a fork and place it on a baking sheet. Roast until tender, about 40-45 minutes, or until a fork easily pierces the flesh.
While the sweet potato is roasting, season the chicken breast with a pinch of salt and black pepper. Grill the chicken over medium heat for about 6-7 minutes per side until fully cooked and lightly charred. Once done, let it rest and then slice thinly.
Rinse and drain the cooked chickpeas if using canned, and season lightly with salt and pepper. Optionally, you can roast them in the oven for 10 minutes for extra crunch.
In a large bowl, add the fresh spinach. Once the sweet potato is cool enough to handle, peel if desired, then cut it into cubes and add to the bowl along with the chickpeas and sliced chicken.
In a small jar or bowl, combine the olive oil, balsamic vinegar, and maple syrup. Shake or whisk well to emulsify the dressing.
Drizzle the dressing over the salad and toss gently to combine all the flavors. Adjust seasoning with extra salt and pepper if needed.
Serve immediately and enjoy your nutrient-packed, flavorful salad.