Fall Harvest Salad
Enjoy the autumn vibes with this Fall Harvest Salad, featuring sweet potato, chicken breast, cranberries, and pecans for a delicious meal.
Equipment
- baking sheet
Ingredients
Salad
- 4-6 cups shredded kale
- 1 large honeycrisp apple, sliced
- 4 oz goat cheese
- ½ cup chopped pecans
- ½ cup dried cranberries
Balsamic Vinaigrette
- ⅓ cup balsamic vinegar
- ½ cup avocado oil or olive
- 2 tablespoon honey
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
Sweet Potatoes
- 1 large sweet potato, diced about 3 cups
- 2 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Chicken
- 3 small chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Preparation
- Preheat your oven to 425F. Line a large baking sheet with parchment paper.
- Toss sweet potato with avocado oil, salt, and pepper. Bake for 20 minutes.
- Mix together seasoning for chicken, then sprinkle it on the breasts.
- After 20 minutes, take sweet potatoes out, toss, and add chicken to the same pan. Bake for another 16-18 minutes or until chicken reaches 165F.
- While baking, prepare vinaigrette by mixing all ingredients together.
- Add vinaigrette to kale and toss till fully coated. Let sit for at least 15 minutes.
- Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
- Toss to coat and enjoy!
Notes
This salad is perfect for a fall dinner or lunch and is gluten-free.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 150IUVitamin C: 30mgCalcium: 15mgIron: 10mg
Tried this recipe?Let us know how it was!