Fall Harvest Salad
This Fall Harvest Salad is made with juicy chicken, roasted sweet potatoes, crisp apples, arugula, goat cheese, walnuts, dried cranberries, and a homemade maple tahini dressing. It's a fresh, satisfying salad that's packed with protein and everything you love about fall in one bowl.
Servings 4
Calories 393kcal
Ingredients
For the chicken
- 1 lb 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
- Sprinkle of salt and 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℉. 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!
Nutrition
Calories: 393kcal | Carbohydrates: 23g | Protein: 27g | Fat: 22g | Fiber: 2g