- 5 oz cooked chicken breast or turkey (or tofu for plant-based)
- 2 cups chopped kale or baby spinach
- 1/2 cup roasted sweet potato cubes
- 1/4 cup cooked quinoa or farro
- 2 tablespoons pomegranate seeds or dried cranberries
- 2 tablespoons crumbled goat cheese or feta
- 2 tablespoons chopped walnuts or pecans
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pure maple syrup (or honey)
- salt + pepper to taste
- Whisk well to combine
- Toss sweet potato cubes with olive oil, salt, and pepper. Roast at 400°F for 20 minutes or until golden.
- In a large bowl, add kale or spinach. Drizzle a bit of dressing and gently massage (if using kale) to soften the leaves.
- Layer on the chicken, roasted sweet potatoes, quinoa, pomegranate seeds, nuts, and cheese.
- Pour the rest of the dressing over the top and toss gently.