Filled with fall-approved ingredients, this salad is the perfect combination of sweet and savory. View the full recipe at Erin Lives Whole: Fall Harvest Salad!
Ingredients
Salad:
- 4–6 cups shredded kale
- 1 sliced large Honeycrisp apple
- 4 oz goat cheese
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Balsamic vinaigrette:
- 1/3 cup balsamic vinegar
- 1/2 cup avocado or olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Sweet potatoes:
- 1 large sweet potato, diced into cubes or thin slices (about 3 cups)
- 2 tbsp avocado oil
- 1/2 tsp salt
- 1/4 tsp pepper
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 pepper
Instructions
- Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with avocado oil, salt, and pepper. Bake for 20 minutes.
- Mix together the seasoning for chicken, then sprinkle it on the chicken 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 165 degrees.
- While baking, prepare vinaigrette by mixing all ingredients together.
- Add vinaigrette to kale and toss until fully coated. Let sit at least 15 minutes.
- Layer on the sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
- Toss to coat and enjoy!