Fall Harvest Salad
Overview
Prep Time: 15 min • Cook Time: 30
Total Time: 45 min
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What you’ll need:
For the chicken:
1lb thinly sliced chicken breast
1 tbsp avocado oil
sprinkle of thyme, rosemary, garlic, salt, & pepper
for the salad:
Arugula
1 Apple, cubed
Green onion, chopped
Goat cheese
Walnuts, chopped
Dried unsweetened cranberries
Roasted sweet potato (I used frozen cubed sweet potato)
for the dressing:
1/4 cup maple syrup
1/4 cup tahini
1/4 cup apple cider vinegar
1/2 tbsp dijon mustard
2 tbsp olive oil
sprinkle of garlic powder, salt, & pepper
Instructions:
Preheat a large skillet to medium-high heat. Season the chicken with salt, pepper, garlic powder, thyme, and rosemary on both sides.
Add the avocado oil to the pan, and once hot, add the chicken. Cook for about 5 minutes per side until fully cooked.
For the sweet potato, if using it from a frozen bag, bake it in the oven following the instructions on the bag. If using fresh sweet potatoes, preheat the oven to 400 degrees. Cube the sweet potatoes, drizzle with avocado oil, and then season with salt, pepper, and garlic powder. Place on a large baking sheet and bake in the oven for 25-30 minutes until soft and to your desired crispiness.
To make the dressing, simply add all the dressing ingredients to a small bowl and mix well. Taste and add more salt or apple cider vinegar as necessary to balance the flavor to your liking.
Finally, add some arugula, cubed apple, chopped walnuts, cranberries, goat cheese, sliced green onion, chicken, and sweet potato to each bowl. Drizzle the dressing on top and enjoy!
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