Winter Power Salad

(makes 2 servings)

For the salad:

• 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

Dressing (maple Dijon vinaigrette):

• 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

1. Toss sweet potato cubes with olive oil, salt, and pepper. Roast at 400°F for 20 minutes or until golden.
2. In a large bowl, add kale or spinach. Drizzle a bit of dressing and gently massage (if using kale) to soften the leaves.
3. Layer on the chicken, roasted sweet potatoes, quinoa, pomegranate seeds, nuts, and cheese.
4. Pour the rest of the dressing over the top and toss gently.