Description
A vibrant Fall Harvest Salad featuring roasted sweet potatoes, shredded chicken, fresh apples, dried cranberries, pumpkin seeds, and creamy goat cheese, all tossed in a zesty orange vinaigrette. This hearty and colorful salad is perfect for a nutritious and satisfying meal during the autumn season.
Ingredients
Roasted Sweet Potatoes
- 2 cups diced sweet potatoes (8 ounces)
- 1/2 tablespoon olive oil
- Salt and pepper, to taste
Salad Base
- 6 cups mixed greens, roughly chopped (180 grams)
- 1 1/2 cups shredded chicken (6 ounces)
- 1 cup diced apple (100 grams)
- 2 tablespoons dried cranberries
- 2 tablespoons pumpkin seeds/pepitas (roasted)
- 1/3 cup goat cheese (1.5 ounces)
Dressing
- 1/4 cup orange vinaigrette
- Salt and pepper, to taste
Instructions
- Roast your potatoes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, salt, and pepper on the baking sheet. Spread them out evenly and roast for 25-35 minutes until browned and fork tender, stirring halfway through for even cooking.
- Make the dressing. While the potatoes are roasting, prepare the orange vinaigrette by mixing all its ingredients in a jar. Adjust seasoning according to your taste.
- Prep the salad ingredients. Roughly chop the mixed greens and dice the apples into bite-sized pieces to prepare for assembly.
- Assemble the salad. Once the roasted potatoes have cooled slightly, combine the greens, shredded chicken, roasted sweet potatoes, diced apples, goat cheese, pumpkin seeds, and dried cranberries in a large salad or mixing bowl. Season with a pinch of salt and pepper, pour over the dressing, and toss well to combine all flavors evenly.
- Serve and enjoy. Plate the salad immediately for best freshness and enjoy a delicious fall-inspired meal.
Notes
- Roasted sweet potatoes can be prepared a day in advance and reheated or served cold in the salad.
- Use any variety of mixed greens you prefer, such as spinach, arugula, or kale blends.
- If you prefer a vegan version, omit the chicken and goat cheese, and use a plant-based protein alternative.
- The orange vinaigrette can be homemade using fresh orange juice, olive oil, vinegar, honey, salt, and pepper if desired.
- Adding nuts like walnuts or pecans can enhance the texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
