Fall Harvest Salad
Ingredients
Salad Base
-
4–6
cups
shredded kale
-
1
large
honeycrisp apple, sliced
-
4
oz
goat cheese
-
½
cup
chopped pecans
-
½
cup
dried cranberries
Balsamic Vinaigrette
-
⅓
cup
balsamic vinegar
-
½
cup
avocado oil (or olive oil)
-
2
tbsp
honey
-
1
tbsp
Dijon mustard
-
1
clove
garlic, minced
-
1
tsp
salt
-
½
tsp
pepper
Sweet Potatoes
-
1
large
sweet potato, diced into cubes or thin slices
-
2
tbsp
avocado oil
-
½
tsp
salt
-
¼
tsp
pepper
Chicken & Seasoning
-
3
small
chicken breasts
-
1
tsp
smoked paprika
-
1
tsp
chili powder
-
½
tsp
garlic powder
-
½
tsp
salt
-
¼
tsp
pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the sweet potato with avocado oil, salt, and pepper, then bake for 20 minutes.
- Mix the seasoning for the chicken and sprinkle it on the chicken breasts.
- After 20 minutes, toss the sweet potatoes and add the chicken to the same pan, baking for another 16-18 minutes until the chicken reaches 165°F.
- Prepare the vinaigrette by mixing all dressing ingredients together.
- Add the vinaigrette to the kale and toss until fully coated, letting it sit for at least 15 minutes.
- Layer the sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries on the kale.
- Toss everything together and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
18g
Total carbohydrates
30g
Total protein
20g
Sodium
400mg
Cholesterol
70mg
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