Fall Harvest Salad

About This Recipe

Fall harvest salad with chicken, sweet potatoes, apples, cranberries, pumpkin seeds, and goat cheese, tossed with a creamy orange vinaigrette. Full of flavors and textures, and perfect for autumn.

Ingredients

• 2 cups diced sweet potatoes ((8 ounces))
• 1/2 tablespoon olive oil
• 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 ((I used roasted))
• 1/3 cup goat cheese ((1.5 ounces))
• 1/4 cup orange vinaigrette
• salt and pepper, to taste

Instructions

1. Roast your potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add diced potatoes, oil, and some salt and pepper to the sheet. Mix well to combine. Roast for 25-35 minutes until browned and fork tender.
2. While the potatoes roast, make your dressing. Mix all ingredients into a jar. Adjust according to taste.
3. Prep your salad ingredients. Roughly chop your greens and dice your apples.
4. Assemble the salad. Once the potatoes are done, let them cool for a couple of minutes. In a large salad bowl or mixing bowl, add greens, chicken, roasted potatoes, diced apples, goat cheese, pumpkin seeds, cranberries, and a pinch of salt and pepper. Pour over the dressing and toss well to combine.
5. Enjoy!