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Roasted Brussel Sprout and Yam Quinoa Salad

Aberdeen's Kitchen
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Chicken breast, cooked

1 lb

Brussel sprouts

1

bunch Kale, green

1

bunch Kale, purple

1 lb

Yams

1/4 tsp

Dijon mustard

1/4 cup

Quinoa, red

1 tbsp

Brown sugar

1/2 tsp

Cinnamon

1

Salt

1/2 tsp

Salt

1 tbsp

White sugar

1/4 cup

Apple cider vinegar

1

Olive oil

3/4 cup

Olive oil, extra-virgin

1/4 cup

Pumpkin seeds

4 oz

Chevre goat cheese