Fall Harvest Salad Recipe
A vibrant and hearty Fall Harvest Salad featuring roasted sweet potatoes and seasoned chicken breasts atop massaged kale, complemented with crisp honeycrisp apples, creamy goat cheese, crunchy pecans, and tart dried cranberries, all tossed in a tangy balsamic vinaigrette. This nutrient-packed salad is perfect for a wholesome autumn meal.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Salad Base
- 4-6 cups shredded kale
- 1 sliced large Honeycrisp apple
- 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
Seasoned 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 ensure easy cleanup.
- Prepare Sweet Potatoes: Toss the diced sweet potatoes with 2 tablespoons of avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread them out on the prepared baking sheet and bake for 20 minutes.
- Season Chicken: While the sweet potatoes start roasting, mix together the smoked paprika, chili powder, garlic powder, salt, and black pepper. Rub this seasoning mix evenly onto the three chicken breasts.
- Continue Roasting: After the initial 20 minutes, remove the sweet potatoes from the oven and toss them to flip for even roasting. Place the seasoned chicken breasts on the same baking sheet with the sweet potatoes. Return to oven and bake for an additional 16-18 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Make Vinaigrette: In a bowl, whisk together balsamic vinegar, avocado oil, honey, Dijon mustard, minced garlic, salt, and pepper until well combined to create the dressing.
- Massage Kale: Place shredded kale in a large bowl and pour the vinaigrette over it. Use your hands to massage the kale thoroughly, breaking down the leaves and allowing the flavors to meld. Let it sit for at least 15 minutes to soften the kale and enhance taste.
- Assemble Salad: Layer the massaged kale with sliced honeycrisp apples, roasted chicken slices, roasted sweet potatoes, crumbled goat cheese, chopped pecans, and dried cranberries.
- Toss and Serve: Gently toss all ingredients together to distribute flavors evenly. Serve immediately and enjoy your wholesome fall-inspired salad.
Notes
- You can substitute avocado oil with olive oil in both the roasting and dressing if preferred.
- Massaging the kale is essential to soften its texture and reduce bitterness, making it easier to eat.
- Roast the chicken and sweet potatoes on the same sheet for easy cleanup and flavor blending.
- To make this salad vegetarian, omit the chicken and perhaps add roasted chickpeas or tofu.
- For added sweetness, drizzle extra honey over the salad before serving.
Find it online: https://simpleplatter.com/fall-harvest-salad-recipe/