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Chopped Fall Harvest Salad with Chicken

Chopped Fall Harvest Salad with Chicken for Crunchy Bliss

Discover the delightful Chopped Fall Harvest Salad with Chicken, a vibrant fall favorite packed with flavor and protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Diced Sweet Potatoes Consider butternut squash for a similar flavor.
  • 1/2 tablespoon Olive Oil Avocado oil works as an alternative.
  • 6 cups Mixed Greens Spinach or kale can be used.
  • 1.5 cups Shredded Chicken Swap with cooked turkey or chickpeas for vegetarian option.
  • 1 cup Diced Apple Pears can be an alternative.
  • 2 tablespoons Dried Cranberries Raisins or chopped dates are good substitutes.
  • 2 tablespoons Pumpkin Seeds/Pepitas Sunflower seeds can be used instead.
  • 1/3 cup Goat Cheese Feta or blue cheese are alternatives.
  • 1/4 cup Orange Vinaigrette Balsamic vinaigrette is a lovely alternative.
  • Salt and Pepper Adjust according to personal taste preferences.

Equipment

  • oven
  • Baking sheet
  • mixing bowl
  • Jar or Small Bowl
  • Serving Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in a bowl with olive oil, salt, and pepper until well-coated. Spread the sweet potatoes evenly on a lined baking sheet and roast for 25–35 minutes, or until they are fork-tender and golden brown.
  2. While the sweet potatoes are roasting, combine all the dressing ingredients in a jar or a small bowl. Whisk until fully blended; adjust the seasoning if needed and set aside.
  3. Chop the mixed greens into bite-sized pieces and dice the apple into small chunks. Place the mixed greens in a large serving bowl.
  4. Once the roasted sweet potatoes have cooled slightly, add them to the bowl of mixed greens with the shredded chicken, diced apples, crumbled goat cheese, dried cranberries, and pumpkin seeds. Drizzle with the orange vinaigrette and gently toss everything together.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Dress the salad just before serving to keep greens crisp. Store components separately in airtight containers for freshness.

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