Description
Indulge in a sophisticated, vibrant, and nourishing harvest salad that perfectly balances roasted sweetness with protein-rich chicken. Featuring caramelized sweet potatoes, crisp Honeycrisp apples, buttery toasted pecans, tart cranberries, and a bright lemon-parsley vinaigrette, this dish is a comforting yet healthy main course. It is an excellent choice for a quick weeknight dinner that celebrates seasonal produce without compromising on flavor or texture.
Ingredients
1 large sweet potato, peeled and cubed
2 tablespoons avocado oil
2 boneless skinless chicken breasts
1 tablespoon olive oil
5 ounces mixed spring greens
1 Honeycrisp apple, thinly sliced
1/2 cup pecans, toasted
1/3 cup dried cranberries
1/4 cup crumbled feta cheese
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, minced
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with 2 tablespoons avocado oil, salt, and pepper on a baking sheet; roast for 20-25 minutes until tender and caramelized.
Season chicken with salt and pepper; heat 1 tablespoon olive oil in a skillet and cook chicken over medium-high heat until golden and cooked through; let rest then slice.
In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, and minced parsley to create the dressing.
In a large bowl, combine the spring greens, sliced apples, roasted sweet potatoes, and chicken.
Top with pecans, dried cranberries, and feta cheese.
Drizzle with the prepared dressing and toss gently before serving.
Notes
Roast the sweet potatoes and cook the chicken in advance to make assembly a quick 5-minute task on busy weeknights. Ensure pecans are toasted lightly in a dry pan for better aroma and crunch. Store dressing separately from salad greens to keep leaves crisp.
Nutrition
- Serving Size: 1 large bowl
- Calories: 480
- Sugar: 14g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg