Description
A vibrant and hearty Fall Harvest Salad combining tender roasted sweet potatoes and smoky spiced chicken breasts with fresh kale, crisp honeycrisp apples, tangy goat cheese, crunchy pecans, and sweet dried cranberries, all tied together with a flavorful homemade balsamic vinaigrette. Perfect for a wholesome autumn meal that’s both nutritious and delicious.
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 black 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 black 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 black pepper
Instructions
- Preheat Oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Sweet Potatoes: Toss the diced or thinly sliced sweet potatoes with avocado oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet and bake for 20 minutes to start the roasting process.
- Season Chicken: While the sweet potatoes begin roasting, combine the smoked paprika, chili powder, garlic powder, salt, and pepper in a bowl. Sprinkle this seasoning mix evenly over the chicken breasts, ensuring they are well-coated.
- Combine and Continue Baking: After the initial 20 minutes, remove the baking sheet from the oven and toss the sweet potatoes gently. Add the seasoned chicken breasts on the same baking sheet alongside the sweet potatoes. Return to the oven and bake for an additional 16 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
- Make Vinaigrette: While the chicken and sweet potatoes finish roasting, prepare the balsamic vinaigrette by whisking together balsamic vinegar, avocado oil, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified and smooth.
- Massage Kale: Place the shredded kale in a large bowl and pour over the vinaigrette. Use your hands to massage the kale leaves thoroughly for at least 15 minutes. This breaks down the tough fibers, making the kale more tender and flavorful.
- Assemble Salad: Once the kale is ready, layer the sliced honeycrisp apples, roasted chicken breasts (sliced), roasted sweet potatoes, crumbled goat cheese, chopped pecans, and dried cranberries over the kale.
- Toss and Serve: Gently toss the salad to combine all ingredients and evenly distribute the dressing. Serve immediately and enjoy this fresh, hearty fall salad.
Notes
- Massage the kale thoroughly to soften it and enhance the flavor absorption of the vinaigrette.
- Use a meat thermometer to check chicken doneness for safety.
- Honeycrisp apples can be substituted with other crisp apples like Fuji or Gala.
- For a vegetarian version, omit the chicken and consider adding roasted chickpeas or tofu.
- Roasting the sweet potatoes and chicken together saves time and simplifies cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
