This roasted chicken, sprout, and sweet potato kale salad is made with warm spices and finished with parmesan, goat cheese, pumpkin seeds, and pomegranate arils.
Preheat the oven to 425°F and set out 2 baking sheets (1 large and 1 small).
In a small mixing bowl, make the chili spice mix. Add the chili powder, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper from the spice mix. Stir until the spices are evenly distributed.
Add the cubed sweet potatoes to a large mixing bowl. Drizzle ½ tablespoon of olive oil over the sweet potatoes and then sprinkle about half of the chili spice mixture into the bowl. Toss to evenly coat the sweet potatoes in the oil and spices and transfer to the large baking sheet. Roast the sweet potatoes for 5-7 minutes.
In the same mixing bowl used to season the sweet potatoes, add the cubed chicken. Drizzle ½ tablespoon of olive oil over the chicken and the rest of the chili spice mixture. Toss to coat each piece in the oil and spices. Once the potatoes have finished their first bake, add the chicken to the same pan into a single layer.
Add the shaved brussels sprouts to the small sheet pan. Drizzle the sprouts with ½ tablespoon of olive oil and a pinch of salt and pepper. Toss to coat the sprouts in the oil.
Place both baking sheets in the oven and roast the chicken and vegetables for 15.
While the chicken and vegetables are in the oven, add the olive oil, lemon juice, lemon zest, maple syrup, apple cider vinegar, and salt into a small mixing bowl or large liquid measuring cup. Stir to combine the ingredients together.
Add the chopped kale to a large mixing bowl or salad bowl. Pour about ½ of the maple dressing over the kale. Use your hands or a pair of tongs to toss the kale in the dressing, massaging it in to soften the kale slightly. Sprinkle in the parmesan cheese, pumpkin seeds, crumbled goat cheese and the roasted brussels sprouts. Toss everything together to coat the ingredients in the dressing.
Stir in the sweet potatoes and chicken, or serve the salad with the chicken and sweet potatoes arranged on top. Drizzle the remaining maple dressing over the salad, to taste, and garnish with the pomegranate arils. Enjoy!