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.

Course dinner, gluten-free, lunch, Salad

Cuisine American

Keyword fall salad, harvest salad, sweetgreen salad

Prep Time 45

Total Time 45

Servings servings

Calories 438kcal

Author Erin Antoniak

Ingredients

Salad

4-6 cups shredded kale
1 sliced large honeycrisp apple
4 oz goat cheese
½ cup chopped pecans
½ cup dried cranberries

Balsamic Vinaigrette

⅓ cup balsamic vinegar
½ cup avocado oil or olive
2 tablespoon honey
1 tablespoon dijon
1 clove garlic minced
1 teaspoon salt
½ teaspoon pepper

Sweet Potatoes

1 large sweet potato about 3 cups, diced into cubes or thin slices
2 tablespoon avocado oil
½ teaspoon salt
¼ teaspoon pepper

Chicken

3 small breasts chicken
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Instructions

Start by preheating your oven to 425F. Line a large baking sheet with parchment paper.
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 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.
While baking, prepare vinaigrette by mixing all ingredients together.
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.
Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
Toss to coat! Enjoy

Notes

Massage by hand. Use your hands to mix the balsamic vinaigrette into the kale and let it sit at least 15 minutes. This breaks down the tough leaves and makes every bite so much easier to eat.
Cook in one pan for less mess. Cook the sweet potatoes first, then add the chicken to the same pan for the final 16-18 minutes.
Keep all the components separate if storing. The assembled salad with dressing gets soggy fast, so build only what you'll eat right away.

Nutrition