Sweet Potato Antioxidant Salad
Submitted by: Jennifer Sours
- 1/4 cup pomegranate seeds
- 1 tablespoon sunflower seeds
- 1 sweet potato peeled and diced
- 1 red onion diced
- 1 cup fresh spinach
- 1 dash Salt
- 3 ounces Chicken breasts cooked and diced
- 1 dash pepper
Dressing
- 1 tablespoon olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon balsamic vinegar
Preheat oven to 400 F. Place sweet potatoes on a baking sheet in a single layer and roast until tender, cool.
In large bowl, combine chicken, spinach, pomegranate seeds, sunflower seeds, salt, pepper and onion. Add 1 cup sweet potatoes.
Whisk together all dressing ingredients.
Add to salad, toss and serve.
Nutrition information: 562 calories; 23.3g fat; 233mg sodium; 59.1g carbohydrates; 30.7g protein.
Editor’s note: We used roasted pumpkin seeds in place of sunflower seeds.
(Recipe from: www.fitrise.com)