Description
A hearty yet fresh fall salad featuring roasted sweet potatoes, seasoned chicken, crisp apples, goat cheese, and pecans tossed in a rich balsamic vinaigrette.
Ingredients
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
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
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 to 425°F and line a baking sheet with parchment paper.
- Toss diced sweet potato with avocado oil, salt, and black pepper. Spread on the baking sheet and roast for 20 minutes.
- Mix smoked paprika, chili powder, garlic powder, salt, and black pepper. Rub over chicken breasts.
- Remove sweet potatoes, toss, and add chicken to the sheet. Bake for 16 to 18 minutes until chicken is cooked through.
- Whisk balsamic vinegar, oil, honey, Dijon mustard, garlic, salt, and black pepper to make the dressing.
- Pour dressing over kale and massage well. Let sit for 15 minutes to soften.
- Assemble salad by combining kale, apple slices, roasted sweet potatoes, cooked chicken, goat cheese, pecans, and cranberries. Toss gently and serve.
Notes
Swap chicken with roasted chickpeas for a vegetarian option.
Feta cheese can replace goat cheese for a tangier flavor.
Add quinoa or farro for extra heartiness.
Store leftovers in an airtight container for up to 3 days.
Keep dressing separate for better freshness during meal prep.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 65 mg
