
Fall Harvest Salad

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
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.
- 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