Description
This Fall Harvest Salad combines the vibrant flavors of roasted sweet potatoes, seasoned chicken breasts, fresh kale, and crisp honeycrisp apples, all tossed in a tangy balsamic vinaigrette. Enhanced with creamy goat cheese, crunchy pecans, and sweet dried cranberries, this salad is a wholesome, nutrient-packed meal perfect for autumn gatherings or any time you crave a fresh, hearty salad.
Ingredients
Units
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
Balsamic 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
Sweet Potatoes
- 1 large sweet potato (about 3 cups), diced into cubes or thin slices
- 2 tbsp avocado oil
- 1/2 tsp salt
- 1/4 tsp pepper
Chicken
- 3 small chicken breasts
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare and roast sweet potatoes: Toss the diced sweet potatoes with avocado oil, salt, and pepper until evenly coated. Spread them on the baking sheet and bake for 20 minutes to begin roasting.
- Season chicken breasts: While the sweet potatoes bake, mix together the smoked paprika, chili powder, garlic powder, salt, and pepper. Sprinkle this seasoning blend evenly over the chicken breasts.
- Add chicken and finish baking: After the initial 20 minutes for sweet potatoes, remove the baking sheet from the oven and toss the sweet potatoes to ensure even cooking. Add the seasoned chicken breasts to the same pan alongside the sweet potatoes. Return to the oven and bake for another 16–18 minutes or until the chicken reaches a safe internal temperature of 165°F.
- Prepare balsamic vinaigrette: While the chicken and potatoes finish baking, whisk together balsamic vinegar, avocado oil, honey, dijon mustard, minced garlic, salt, and pepper until well combined.
- Massage kale with vinaigrette: Place shredded kale into a large bowl, pour the vinaigrette over it, and use your hands to massage the kale thoroughly. This softens the leaves and makes them easier to eat. Let the kale sit for at least 15 minutes to absorb the flavors.
- Assemble the salad: Layer the massaged kale with sliced honeycrisp apples, cooked chicken breasts (sliced), roasted sweet potatoes, crumbled goat cheese, chopped pecans, and dried cranberries on top.
- Toss and serve: Gently toss all ingredients together to fully coat with any remaining vinaigrette. Serve immediately and enjoy your nutritious autumn salad!
Notes
- For best results, use fresh kale and massage it well with the vinaigrette to tenderize the leaves.
- Ensure the chicken is fully cooked to 165°F for food safety.
- You can substitute avocado oil with olive oil if preferred.
- Adjust the amount of honey in the vinaigrette to your sweetness preference.
- To save time, prep the vinaigrette and kale while the sweet potatoes roast.
- Leftovers store well in the refrigerator for up to 2 days; add nuts and cheese just before serving to maintain texture.
Nutrition
- Serving Size: 1 serving (about 1/8th of the salad)
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
