Description
This Fall Harvest Salad combines nutrient-rich kale, roasted sweet potatoes, seasoned chicken breasts, and crisp honeycrisp apples, all tossed in a flavorful balsamic vinaigrette. Enhanced with creamy goat cheese, crunchy pecans, and sweet dried cranberries, this hearty salad captures the essence of autumn and makes for a satisfying, wholesome meal perfect for any occasion.
Ingredients
Scale
Salad
- 4-6 cups shredded kale
- 1 large honeycrisp apple, sliced
- 4 oz goat cheese
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1 large sweet potato (about 3 cups), diced into cubes or thin slices
- 3 small chicken breasts
Sweet Potato Seasoning
- 2 tbsp avocado oil
- 1/2 tsp salt
- 1/4 tsp pepper
Chicken Seasoning
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Vinaigrette
- 1/3 cup balsamic vinegar
- 1/2 cup avocado oil (or olive oil)
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting the sweet potatoes and chicken.
- Prepare Sweet Potatoes: Toss the diced sweet potato with 2 tablespoons of avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Spread them out on the prepared baking sheet and bake for 20 minutes to start roasting.
- Season Chicken: In a small bowl, mix together smoked paprika, chili powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle this seasoning mixture evenly on the three chicken breasts.
- Add Chicken to Pan: After the sweet potatoes have baked for 20 minutes, remove the baking sheet from the oven and toss the sweet potatoes to turn them. Place the seasoned chicken breasts on the same baking sheet along with the sweet potatoes. Return the pan to the oven and bake for an additional 16-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
- Make Vinaigrette: While the chicken and sweet potatoes are baking, whisk together balsamic vinegar, avocado oil, honey, dijon mustard, minced garlic, salt, and pepper in a small bowl until the dressing is emulsified and smooth.
- Massage Kale: Place the shredded kale in a large bowl and pour the vinaigrette over it. Using your hands, massage and toss the kale for several minutes to break down the leaves, soften the texture, and evenly coat the kale with the dressing. Let it sit for at least 15 minutes to further tenderize the greens and enhance the flavor.
- Assemble Salad: Layer the sliced honeycrisp apples, cooked chicken breasts (sliced), roasted sweet potatoes, crumbled goat cheese, chopped pecans, and dried cranberries over the dressed kale.
- Final Toss and Serve: Gently toss everything together until all ingredients are well coated and combined. Serve immediately and enjoy the wholesome, comforting flavors of this Fall Harvest Salad.
Notes
- Embrace all of the autumn vibes with this tasty Fall Harvest Salad. Made with sweet potato, chicken breast, cranberries, and pecans, it’s a delicious meal sure to leave you full and satisfied for hours.
- Massage the kale well to soften it and reduce bitterness, making it easier and more enjoyable to eat.
- Use freshly cooked chicken rather than leftover to keep the salad warm and flavorful.
- For added texture, toast the pecans lightly before adding to the salad.
- This salad can be customized by substituting chicken with turkey or a plant-based protein if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 14.3 g
- Sodium: 723.4 mg
- Fat: 25.6 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 20.0 g
- Trans Fat: 0 g
- Carbohydrates: 20.4 g
- Fiber: 2.6 g
- Protein: 6.5 g
- Cholesterol: 14.3 mg
