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fall harvest salad in bowl

Fall Harvest Salad

Embrace all of the autumn vibes with this tasty Fall Harvest Salad. Made with sweet potato, chicken breast, cranberries, and pecans, it’s a delicious meal sure to leave you full and satisfied for hours.

Prep: 45Total: 45 minutes
Yield 8 servings 1x

Ingredients

Salad

  • 46 cups shredded kale
  • 1 sliced large honeycrisp apple
  • 4oz 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)
  • 2 tbsp honey
  • 1 tbsp dijon
  • 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 breasts chicken
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Start by preheating your oven to 425F. Line a large baking sheet with parchment paper.
  2. Toss together sweet potato with avocado oil, salt, and pepper. Bake for 20 minutes.
  3. Mix together seasoning for chicken, then sprinkle it on the breasts.
  4. 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.
  5. While baking, prepare vinaigrette  by mixing all ingredients together. 
  6. Add vinaigrette to kale and toss till full coated. Let sit at least 15 minutes. I use my hands to massage the kale and break down the leaves, the more you do this, the easier it is to eat.
  7. Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries. 
  8. Toss to coat! Enjoy
Author: Erin MorrisseyCategory: dinner, lunch, salad, gluten-freeCuisine: AmericanDiet: Gluten Free