Description
A vibrant Fall Harvest Salad combining roasted sweet potatoes, seasoned chicken breasts, fresh kale, crisp Honeycrisp apples, tangy goat cheese, crunchy pecans, and dried cranberries, all brought together with a flavorful homemade balsamic dressing. This wholesome, seasonal salad offers a perfect balance of textures and flavors, ideal for a nutritious and satisfying meal.
Ingredients
Scale
Salad
- 4 to 6 cups shredded kale
- 1 large Honeycrisp apple, sliced
- 4 ounces goat cheese
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1 large sweet potato, diced
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken
- 3 small chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 1/3 cup balsamic vinegar
- 1/2 cup avocado oil or olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes and baking the chicken.
- Roast Sweet Potatoes: Toss the diced sweet potato with 2 tablespoons of avocado oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the sweet potatoes on the prepared baking sheet in a single layer. Roast in the oven for 20 minutes to develop a tender and caramelized texture.
- Season Chicken: In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this spice mixture evenly over the surface of the chicken breasts to infuse flavor.
- Bake Chicken and Finish Sweet Potatoes: After the sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven and gently toss the sweet potatoes to redistribute. Place the seasoned chicken breasts on the baking sheet alongside the sweet potatoes. Return to the oven and bake for an additional 16 to 18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare Dressing: While the chicken bakes, whisk together 1/3 cup balsamic vinegar, 1/2 cup avocado or olive oil, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until emulsified and smooth.
- Massage Kale: Place shredded kale in a large salad bowl. Pour the dressing over the kale and massage it thoroughly with your hands for a few minutes to soften the leaves and enhance flavor. Let the dressed kale sit for 15 minutes to further tenderize.
- Assemble Salad: Slice the baked chicken breasts. Add the sliced Honeycrisp apple, roasted sweet potatoes, cooked chicken, crumbled goat cheese, chopped pecans, and dried cranberries to the bowl with the dressed kale. Toss gently to combine all ingredients evenly before serving.
Notes
- Massage the kale well with the dressing to soften its texture and improve flavor absorption.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
- Use parchment paper to prevent sticking and ease clean-up when roasting.
- This salad can be served warm or at room temperature.
- Substitute goat cheese with feta or blue cheese if preferred.
