Stirring Up Healthy Recipes

Fall Harvest Salad

Posted on by jeparha
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Fall Harvest Salad

Fall Harvest Salad with apples, sweet potato, grille chicken and balsamic viniagrette

Fall Harvest Salad

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Keyword: apples, chicken, fall-time recipe, lunch, protein rich, salads, sweet potato
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3
Calories: 595kcal

Equipment

  • Stove

Ingredients

For the Salad

  • 6 cups salad greens spring mix
  • 1 honeycrisp apple chopped
  • 4 oz gorganzola cheese crumbled
  • ½ cup pecans chopped
  • ½ cup dried cranberries low-sugar
  • 1 sweet potato large
  • 2 TBSP olive oil divided
  • 1 tsp salt divided
  • 1 tsp pepper divided
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 1 tsp chili powder optional
  • 8 oz chicken breast butterflied
  • Balsamic Vinaigrette Dressing

Instructions

  • Preheat your oven to 400℉ and line a large baking sheet with parchment paper.
  • Toss together sweet potato with avocado oil, salt, and pepper. Bake for 20 minutes.
  • Mix together seasoning for chicken, then sprinkle it on the 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 165F.
  • While baking, prepare the vinaigrette by mixing all ingredients together. Add vinaigrette to the spring mix (or lettuce of your choosing) and toss till fully coated.
    (See the recipe for balsamic vinaigrette dressing in the "Sauces, Dips, and Dressings tab under lunch.)
  • Layer on sliced apples, cooked chicken, sweet potatoes, gorgonzola cheese, pecans, and cranberries.

Nutrition

Calories: 595kcal | Carbohydrates: 47g | Protein: 28g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 77mg | Sodium: 1373mg | Fiber: 7g | Sugar: 25g | Iron: 2mg
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