As the leaves begin to turn and the air grows crisp, I find myself yearning for the warm, comforting flavors of fall. There’s something incredibly satisfying about a hearty salad that brings together the best of the season. That’s why I’m excited to share my Fall Harvest Salad with you! This delightful dish features tender chicken breast, roasted sweet potatoes, and crunchy walnuts, all tossed together with a zesty dressing. It’s not just a salad; it’s a celebration of autumn’s bounty.
In this recipe, I’ll guide you through every step to create a colorful and nutritious meal that’s perfect for a cozy dinner or a festive gathering. Let’s dive into the ingredients and get started on this delicious journey!
Ingredients
- For the Salad:
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and diced
- 4 cups mixed greens (such as arugula, spinach, or kale)
- 1 cup walnuts, roughly chopped
- ½ cup dried cranberries (optional)
- ½ cup feta cheese, crumbled (optional)
- For the Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
How to Make This Recipe Step by Step
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will ensure that your sweet potatoes roast perfectly.
- Roast the Sweet Potatoes: Spread the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 25-30 minutes or until tender and lightly caramelized, stirring halfway through.
- Cook the Chicken: While the sweet potatoes are roasting, season the chicken breasts with salt and pepper. Heat a skillet over medium heat and add a drizzle of olive oil. Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Once done, let it rest for a few minutes before slicing.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Taste and adjust the seasoning as needed.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted sweet potatoes, sliced chicken, walnuts, and cranberries. Drizzle with the dressing and toss gently to combine.
- Serve and Enjoy: Divide the salad among plates and top with crumbled feta cheese, if desired. Dig in and savor the delicious flavors of fall!
Tips for Variations
- Add More Vegetables: Feel free to include roasted Brussels sprouts, beets, or even apples for extra flavor and texture.
- Make It Vegetarian: Swap the chicken for chickpeas or quinoa for a protein-packed vegetarian option.
- Experiment with Nuts: Try swapping walnuts for pecans or almonds for a different nutty flavor.
- Customize the Dressing: For a creamier dressing, add a dollop of Greek yogurt or swap honey for maple syrup for a vegan option.
This Fall Harvest Salad with Roast Chicken, Sweet Potato, and Walnuts is not just a meal; it’s a wholesome experience that embodies the flavors of autumn. I hope you enjoy making and sharing this recipe as much as I do!
Nutrition facts
Here’s a table with the approximate nutrition facts for one serving of the Fall Harvest Salad with Roast Chicken, Sweet Potato, and Walnuts. This estimate is based on a recipe serving four people and includes the salad ingredients along with the dressing.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25 g |
| – Saturated Fat | 4 g |
| – Trans Fat | 0 g |
| Cholesterol | 70 mg |
| Sodium | 250 mg |
| Total Carbohydrates | 40 g |
| – Dietary Fiber | 6 g |
| – Sugars | 12 g |
| Protein | 30 g |
| Vitamin A | 900 IU (18% DV) |
| Vitamin C | 20 mg (20% DV) |
| Calcium | 150 mg (15% DV) |
| Iron | 2.5 mg (14% DV) |
