Description
This Fall Harvest Salad is a vibrant, nutrient-packed dish perfect for autumn. Featuring tender roasted sweet potatoes, spiced chicken breasts, and crisp kale massaged with a tangy balsamic vinaigrette, it combines sweet honeycrisp apples, creamy goat cheese, crunchy pecans, and tart dried cranberries to create a harmonious balance of flavors and textures. This hearty yet refreshing salad is perfect for a wholesome lunch or dinner and serves 8.
Ingredients
Scale
Salad Base
- 4–6 cups shredded kale
- 1 large honeycrisp apple, sliced
- 4 oz goat cheese
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Vinaigrette Dressing
- 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
Roasted 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
Spiced 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: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast Sweet Potatoes: Toss the diced sweet potatoes with 2 tablespoons avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Spread them out on the baking sheet and bake for 20 minutes.
- Season Chicken: While the sweet potatoes begin roasting, mix the smoked paprika, chili powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Sprinkle this seasoning blend evenly over the chicken breasts.
- Add Chicken to Oven: After the initial 20 minutes of roasting sweet potatoes, remove the baking sheet and gently toss the sweet potatoes to promote even cooking. Place the seasoned chicken breasts on the same baking sheet alongside the sweet potatoes. Return to the oven and bake for an additional 16-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare Vinaigrette: While the sweet potatoes and chicken are roasting, whisk together balsamic vinegar, avocado oil, honey, Dijon mustard, minced garlic, salt, and black pepper in a bowl until well combined.
- Massage Kale: Place shredded kale in a large bowl, pour the vinaigrette over it, and toss until the kale is fully coated. Massage the kale with your hands for at least 15 minutes to soften the leaves and make them easier to eat.
- Assemble Salad: Once the sweet potatoes and chicken are cooked and slightly cooled, slice the chicken breasts. Layer the sliced apples, roasted chicken, sweet potatoes, goat cheese, chopped pecans, and dried cranberries over the dressed kale.
- Toss and Serve: Gently toss the entire salad to combine all ingredients and distribute flavors evenly. Serve immediately and enjoy your hearty fall harvest salad.
Notes
- Massaging the kale is key to breaking down its toughness, making the salad more enjoyable and digestible.
- You can substitute avocado oil with olive oil if preferred.
- For a vegetarian version, omit the chicken and add roasted chickpeas or tofu.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; add nuts and goat cheese fresh when serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
