Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad
Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad
This hearty, warming salad bowl features our signature breaded Chicken Schnitzel, adding a protein-packed crunch to every bite Roasted winter vegetables like sweet potatoes and beets bring vibrant flavor and nutrients, making it a satisfying way to enjoy your veggies even on chilly days. Topped with a homemade sweet and savoury apple-mustard dressing, you can enjoy it for dinner, or meal prep it for lunch the next day. Ready in 45 minutes, using pre-cooked beets allows you to speed up your prep time!
Servings
4
Preparation
20 Mins
Cook Time
25 Mins
Level
Ingredients
2 medium sweet potatoes, peeled and cut into ½-inch pieces
3 pre-cooked, peeled beets, cut into ½-inch pieces
1 tbsp olive oil
½ tsp garlic powder
¼ tsp each salt and pepper
4 Schneiders Chicken Schnitzel Cutlets
2 heads Boston lettuce, roughly torn
1 tbsp thinly sliced chives
Dressing:
1 small apple, peeled and grated
2 tbsp apple cider vinegar
1 tbsp grainy mustard
1 clove garlic, minced or pressed
2 tsp minced fresh thyme
2 tbsp olive oil
¼ tsp each salt and pepper
Directions
Preheat oven to 425°F.
To a large parchment paper-lined baking sheet, add sweet potatoes and beets. Drizzle with oil, then season with salt and pepper. Toss to coat.
Roast in bottom of oven, stirring twice, until tender and golden, about 30 min.
Meanwhile, bake schnitzel in top of oven, according to package instructions.
Dressing:
In a large bowl, combine apple, vinegar, mustard, garlic, thyme, oil, salt and pepper.
When veggies are done roasting, add to bowl with dressing. Toss to coat.
Slice schnitzel, if desired. Divide lettuce between plates. Top with roasted veggie mixture, then schnitzel. Sprinkle with chives.
Tip: Try our Pork Schnitzel and swap in your other favourite veggies and dressing!
