FALL HARVEST SALAD
This fall harvest salad is packed with roasted sweet potatoes, apples, cranberries, goat cheese, and an apple cider vinaigrette. It’s cozy, easy, and healthy!
Servings: 4 servings
Ingredients
For the Salad:
- 4-5 cups chopped kale, baby spinach, or mixed greens
- 1 cup cubed roasted sweet potatoes
- 1 cup fully cooked chicken breast cubed
- 1 medium Granny Smith apple diced
- 3 tablespoons pumpkin seeds
- 3 tablespoons dried cranberries roughly chopped
- 3-4 tablespoons crumbled goat cheese or light feta cheese
For the Vinaigrette:
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons maple syrup or sugar-free maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
Instructions
- Toss the peeled and cubed sweet potatoes with a little olive oil, salt, and pepper. Bake at 400°F for 35-40 minutes, or until golden and tender. Or, try our roasted sweet potatoes recipe!
- In a small bowl or jar, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
- In a large bowl, layer your greens, roasted sweet potatoes, cubed fully cooked chicken, diced apples, pumpkin seeds, roughly chopped dried cranberries, and crumbled goat cheese.
- Drizzle with the vinaigrette, toss gently, and enjoy!
Video
Notes
- Roasted Sweet Potatoes: Make our oven-roasted sweet potatoes for this recipe. Or, substitute them with air fryer butternut squash cubes!
- The Best Apples to Use: We like making this salad with a Granny Smith apple. The tart flavor balances the sweetness of the salad. However, Honeycrisp, Pink Lady, Gala, or Fuji apples work well if preferred.
- Kale Swap: We used chopped kale as the base of this salad, but feel free to swap in baby spinach or mixed greens, if preferred.
Nutrition
Calories: 279kcal | Carbohydrates: 31.6g | Protein: 17.3g | Fat: 9.5g | Saturated Fat: 1.9g | Cholesterol: 36mg | Sodium: 270mg | Fiber: 3.6g | Sugar: 16.7g