Servings: 2 large salads
Fall Harvest Salad
This fall harvest chopped salad recipe features tender chicken, comforting roasted sweet potatoes, tangy dried cranberries and feta, crunchy pecans, sunflower seeds, and apples and more! A true delight for the taste buds and a complete, nutritious meal!
Equipment
- Large Baking Sheet
Ingredients
- 1 large (1.3-lb) sweet potato chopped into bite-sized chunks
- 2 Tbsp avocado oil
- ½ tsp sea salt to taste
- 5 ounces spring greens chopped
- 1 large cooked chicken breast chopped
- 1 honeycrisp apple sliced
- ⅔ cup feta cheese crumbles
- ½ cup dried cranberries
- ½ cup pecans chopped
- ¼ cup sunflower seeds optional
- ¼ cup red onion finely chopped, optional
Lemon Parsley Dressing:
- 5 Tbsp avocado oil
- 3 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ cup fresh parsley loosely packed
- 1 small clove garlic optional
- Pinch sea salt to taste
Instructions
- Add the ingredients for the lemon parsley dressing to a small bowl or measuring cup and stir until well-combined. Set aside until ready to use.
- Prepare the chicken using your preferred method. I like making my Greek Chicken Breasts, but you can choose your favorite baked chicken recipe or use store-bought rotisserie chicken. Be sure to cool the chicken completely in the refrigerator before using it in the recipe. When cool enough to handle, chop the chicken into small cubes.
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the sweet potato into bite-sized pieces and spread them over a large baking sheet in a single layer. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss the sweet potato chunks together until they are all coated with oil and sea salt.
- Roast sweet potato on the center rack of the preheated oven for 20-25 minutes, shaking the sheet pan half-way through. Remove the sweet potatoes from the oven and allow them to cool to room temperature. Note: you can speed up this process by moving the chunks of sweet potato to a bowl or container and refrigerating until chilled. You can also roast the sweet potato up to 4 days in advance of making the recipe.
- Chop the spring greens into smaller shreds on a cutting board using a sharp knife. Transfer the chopped greens to a large bowl. I like using the large serving bowl in which I intend to serve the salad.
- Add the remaining salad ingredients to the bowl with the greens (chopped chicken, roasted sweet potato, chopped apple, feta cheese, dried cranberries, pecans, sunflower seeds, and red onion).
- Drizzle in your desired amount of salad dressing and toss everything together until the ingredients are coated with dressing. Serve in big salad bowls and enjoy!
- Salads are best when served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours.
Nutrition
Serving: 1Serving (of 2), Calories: 1108kcal, Carbohydrates: 77g, Protein: 34g, Fat: 76g, Saturated Fat: 8g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 43g, Cholesterol: 97mg, Sodium: 1566mg, Potassium: 881mg, Fiber: 11g, Sugar: 49g
https://www.theroastedroot.net/fall-harvest-salad-with-roast-chicken-sweet-potato-and-pecans/