This Plant Chicken & Brussels Salad with Cranberry Vinaigrette is a light and refreshing post-holiday dish packed with festive flavors. Blackened Daring Plant Chicken, roasted sweet potatoes, and Brussels sprouts are combined with fresh mixed greens, crunchy pecans, and tangy vegan goat cheese. Drizzled with a cranberry vinaigrette made from cranberry sauce and balsamic vinegar.
2-4Serves
40 minCook
15 minPrep
Preheat oven to 400 degrees.
Cut up sweet potato and brussels sprouts. Roast with a little avocado oil spray, salt, pepper and garlic powder for 40 minutes (flipping halfway through). Cool
Prepare cranberry vinagrette by combining all ingredients and mixing: cranberry sauce, apple cider vinegar, olive oil, balsamic, Dijon, garlic & sea salt. Add water to desired consistency. Set it aside.
Cut up apple. Set it aside.
Prepare chicken by mixing together seasonings and coating with chili powder, paprika, sea salt, pepper and garlic powder equally. Cook on grill pan (or non-stick pan) for 2-3 mins per side. Then prepare salad by adding greens, chicken, roasted sweet potato and brussels sprouts, apple, pecans and vegan goat cheese. Top with cranberry vinaigrette and mix together.