Key Ingredients to make Fall Harvest Salad
Salad Base: – Kale – Honeycrisp apple – Goat cheese – Chopped pecans – Dried cranberries – Sweet potato – Avocado oil – Salt – Pepper Chicken & Seasoning: – Chicken breasts – Paprika – Chili powder – Garlic powder Balsamic Vinaigrette: – Balsamic vinegar – Honey – Dijon mustard – Garlic
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 roasting the sweet potatoes in the oven for 20 minutes, remove them, toss them, and then add the chicken to the same pan as the sweet potatoes. Continue baking both for an additional 16-18 minutes or until the chicken reaches an internal temperature of 165°F. While the chicken and sweet potatoes are baking, prepare the vinaigrette by mixing all the vinaigrette ingredients together.
To assemble the salad, add the vinaigrette to the kale and toss until it's fully coated. Allow it to sit for at least 15 minutes. You can use your hands to massage the kale, which helps break down the leaves and makes it easier to eat.
Layer the dressed kale with sliced apples, cooked chicken, roasted sweet potatoes, goat cheese, pecans, and cranberries. Toss everything together to coat it with the vinaigrette. Enjoy your salad!