Fall Harvest Salad
Enjoy the flavors of autumn with this Fall Harvest Salad featuring sweet potato, chicken breast, cranberries, and pecans.
Equipment
- baking sheet
- mixing bowl
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 into cubes or thin slices 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 seasoning for chicken and sprinkle it on the breasts.
- After 20 minutes, take sweet potatoes out, toss, and add chicken to the pan. Bake for another 16-18 minutes or until chicken reaches 165F.
- Prepare vinaigrette by mixing all ingredients together.
- Add vinaigrette to kale and toss until 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
The more you massage the kale, the easier it is to eat.
Nutrition
Serving: 1saladCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 350mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 2500IUVitamin C: 25mgCalcium: 150mgIron: 2mg
Tried this recipe?Let us know how it was!