A Fall Salad That’s Worth the Effort
Some salads are quick and simple, while others take a bit more preparation. This fall salad falls into the latter category, but every bit of effort is worth it! It’s been a staple in our fall dinner rotation for a while now, and I hope it becomes one of your favorites, too.
Inspired by Sweet Greens’ Harvest Salad
If you’ve tried the Harvest Salad from Sweet Greens, this recipe may feel familiar. My husband and I have ordered it countless times. One of the best things about Sweet Greens is the ability to customize your salad, but the downside is the cost – it can get pricey! Making this salad at home is a much more economical option, and it gives you full control over the quality of ingredients and flavor. Plus, you can easily boost its nutrition profile.
A Perfect Blend of Protein, Healthy Fats, and Fiber
This salad is a satisfying meal that combines all the essentials – quality protein, healthy fats, and plenty of fiber. It’s made with a mix of peppery arugula and hearty kale, herby roasted chicken, nutty toasted pecans, tender roasted sweet potato, seasonal apples, and creamy goat cheese. Every bite is full of texture and flavor.
Give it a try – I’m sure it will find its way into your regular dinner rotation.
Cheers,
Christina
Harvest Salad with Balsamic Chicken
Ingredients
Balsamic vinaigrette
- 1 tbsp lemon juice
- 3 tbsp balsamic vinegar
- ¾ cup olive oil
- 2 tsp maple syrup
- 2 tsp dijon mustard
- 1 tsp salt
- ½ tsp freshly ground black pepper
Chicken marinade
- ¼ cup reserved balsamic vinaigrette
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- 1½ lbs chicken thigh, boneless, skinless
Roast the sweet potatoes
- 2 medium sweet potato, cut into ½" cubes
- avocado oil
- kosher salt and freshly ground black pepper
Salad
- 5 cups arugula
- 5 cups kale, shredded
- 2 apples, cut into ½" cubes
- ¾ cup toasted pecans, coarsely chopped
- 5 oz goat cheese, crumbled
Instructions
Balsamic vinaigrette
- Add all ingredients for the vinaigrette to a glass jar with a tight fitting lid. Shake until emulsified. Reserve about ¼ cup for the marinade.
Marinate the chicken:
- Add the reserved marinade to a medium sized bowl or a gallon sized ziplock bag. Add the garlic powder, onion powder, Italian seasoning and chicken and toss until well coated. Cover and refrigerate for at least 1 hour.
Prepare the sweet potatoes:
- Preheat the oven to 425℉. Line a rimmed sheet pan with parchment paper or foil. Add the sweet potatoes, avocado oil and sprinkle with salt and pepper. Toss until well coated. Spread the sweet potatoes on the prepared pan and make sure to not crowd them so they can get golden and tender rather than steam. Roast about 20 minutes.
Cook the chicken:
- Roast the marinated chicken thighs at 375℉ until cooked through and a bit crispy, about 35-40 minutes, flipping after 20 minutes. Let rest before chopping into cubes.
Assemble the salad:
- Option 1: Toss all ingredients in a large bowl and add enough balsamic vinaigrette to coat and divide among 4 plates.
- Option 2: Toss the lettuce with enough balsamic vinaigrette to coat the leaves. Divide among 4 plates and arrange the remaining ingredients on top of the lettuce. Drizzle each with more vinaigrette, if desired.
Notes
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