Roasted Winter Veggie & Chicken Salad
Roasted winter veggies and a lemon vinaigrette added to this chicken entree salad make it one that you will want on the menu all winter long!
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Servings: 4 servings
Ingredients
- 1/4 cup olive oil, plus 2 tsp
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1 large sweet potato, peeled and cubed
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 boneless skinless chicken breasts, trimmed of excess fat
- zest and juice of 1/2 lemon
- 3-4 cups baby spinach leaves
- 1 cup freshly grated extra sharp white cheddar
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl, whisk together 1/4 cup of the oil, garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and red pepper flakes. Toss the veggies with 1 tablespoon of the mixture and then layout on a large baking sheet. (I tossed each veggie separately and then layed all out on the same baking sheet.) Place in oven and roast for 30-35 minutes, until tender and lightly browned. Whisk the lemon zest and juice into the remaining olive oil-garlic mixture. Season with additional salt and pepper, if desired.
- Meanwhile, heat the remaining 2 teaspoons of oil in a skillet set over medium high heat. Pat the chicken dry and season both sides with salt and pepper, then cook 3-5 minutes per side, or until golden brown and cooked through. Allow the chicken to rest for 5 minutes, then chop into large dice.
- Toss spinach with the dressing,then gently mix in the vegetables, chicken, and cheese. Divide amonng your bowls, and enjoy! This salad is good warm, room temp, or even cold from the fridge!
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