Description
A hearty and vibrant Fall Harvest Salad featuring roasted sweet potatoes, seasoned chicken breasts, and a tangy balsamic vinaigrette. This salad combines nutrient-rich kale, fresh honeycrisp apples, creamy goat cheese, crunchy pecans, and sweet dried cranberries for a perfect autumn meal that’s both satisfying and full of seasonal flavors.
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
Chicken Seasoning
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Sweet Potato Seasoning
- 2 tbsp avocado oil
- 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 the oven: Heat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup and even baking.
- Prepare the sweet potatoes: Toss diced sweet potatoes with avocado oil, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet and bake for 20 minutes.
- Season the chicken: Mix smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl. Sprinkle this seasoning evenly over the chicken breasts.
- Bake chicken with sweet potatoes: After the sweet potatoes have baked for 20 minutes, remove the pan from the oven, toss the sweet potatoes lightly, and nestle the seasoned chicken breasts onto the baking sheet alongside them. 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.
- Make the vinaigrette: While the chicken and sweet potatoes bake, combine balsamic vinegar, avocado oil, honey, Dijon mustard, minced garlic, salt, and pepper in a bowl or jar. Whisk or shake well until emulsified.
- Massage the kale: Pour the vinaigrette over the shredded kale and toss to coat completely. Let the kale sit for at least 15 minutes to soften, using your hands to massage the leaves gently which breaks them down and makes the salad easier to eat.
- Assemble the salad: On top of the dressed kale, layer the sliced honeycrisp apple, cooked chicken breasts (sliced if desired), roasted sweet potatoes, goat cheese crumbles, chopped pecans, and dried cranberries.
- Final toss and serve: Gently toss all the layers together to mix the flavors before serving. Enjoy your wholesome fall-inspired salad!
Notes
- This salad captures the essence of autumn with sweet potatoes, apples, and pecans adding natural sweetness and crunch.
- Massaging the kale with vinaigrette softens its texture and enhances flavor absorption.
- Make sure chicken is cooked to the safe internal temperature of 165°F for food safety.
- Leftovers can be refrigerated and enjoyed cold or at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 14.3 g
- Sodium: 723 mg
- Fat: 25.6 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: approx. 20.0 g
- Trans Fat: 0 g
- Carbohydrates: 20.4 g
- Fiber: 2.6 g
- Protein: 6.5 g
- Cholesterol: 14.3 mg
