Fall Harvest Salad
Embrace autumn vibes with this Fall Harvest Salad filled with sweet potato, chicken, cranberries, and pecans.
Equipment
- baking sheet
- parchment paper
- 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 oil
- 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
Instructions
- 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 as the sweet potatoes. 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 till fully coated. Let sit at least 15 minutes.
- Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
- Toss to coat! Enjoy.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg
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