Fall Harvest Salad

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Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 595 kcal

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: 595kcalCarbohydrates: 47gProtein: 28gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 77mgSodium: 1373mgFiber: 7gSugar: 25gIron: 2mg

Keyword apples, chicken, fall-time recipe, lunch, protein rich, salads, sweet potato