Fall Harvest Salad
Enjoy a hearty and nutritious Fall Harvest Salad with sweet potatoes, chicken, cranberries, and pecans, perfect for the autumn season.
Equipment
- oven
- baking sheet
- mixing bowl
- whisk
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 oil
- 2 tablespoon honey
- 1 tablespoon dijon
- 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 together 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 of the oven, toss, and then add the chicken to the same pan. Bake both 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 until fully coated. Let sit at least 15 minutes.
- Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
- Toss to coat and enjoy!
Nutrition
Serving: 1servingsCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 12gVitamin A: 150IUVitamin C: 30mgCalcium: 10mgIron: 15mg
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