Sweet Potato, Chickpea & Feta Salad

• - sweet potatoes, peeled, diced
• 3 cups Pure Kraft Refrigerated Berry Balsamic Dressing, divided
• 6 each pita breads, split
• 2 Tbsp. olive oil
• 1 Tbsp. Cajun seasoning
• 2-1/4 gal. baby spinach leaves
• 2-1/4 gal. baby arugula
• 3 cups red onions, thinly sliced
• 1-1/4 qt. no-salt-added chickpeas (garbanzo beans), rinsed
• 3 cups feta cheese, crumbled
• 3/4 cup dried cranberries

1. Toss sweet potatoes with 3/4 cup (175 mL) dressing (or 2 Tbsp.
2. 30 mL dressing for trial recipe).
3. Spoon onto parchment paper-lined sheet pan.
4. Bake in 350F (180C) standard oven 15 min.
5. or until tender, stirring occasionally.
6. Cool completely.
7. Meanwhile, brush each pita round with 1/2 tsp.
8. (2 mL) oil and sprinkle each with 1/4 tsp.
9. (1 mL) cajun seasoning.
10. Cut into 2-inch triangles.
11. Place on parchment paper-lined sheet pans.
12. Bake 5 to 7 min.
13. or until crisp.
14. Cool completely.
15. For each serving: Arrange 1-1/2 oz.
16. (45 g) each spinach & arugula on serving plate.
17. Top with 1/2 oz.
18. (15 g) onions, 1-1/2 oz.
19. (45 g) chickpeas, 1-3/4 oz.
20. (50 g) sweet potatoes, 1/2 oz.
21. (15 g) cheese, 1/4 oz.
22. (7 g) cranberries, and 1/2 oz.
23. (15 g) pita triangles.
24. Drizzle with 1-1/2 Tbsp.
25. (22 mL) dressing.

potatoes, dressing, pita breads, olive oil, cajun seasoning, baby spinach leaves, baby arugula, red onions, nosalt, feta cheese, cranberries

Taken from www.kraftrecipes.com/recipes/sweet-potato-chickpea-feta-salad-167572.aspx (may not work)