Description
An easy and vibrant Fall Harvest Salad featuring roasted sweet potatoes, tender chicken breast, fresh mixed greens, crisp apples, and a tangy apple cider vinegar dressing. This wholesome salad balances sweet and savory flavors with crunchy nuts and creamy shredded mozzarella cheese (vegetal), perfect for a cozy autumn meal that is nutritious and customizable.
Ingredients
Scale
Salad Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 chicken breasts
- 4 cups mixed greens
- 1 medium apple, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted pecans or walnuts
- 1/2 cup shredded mozzarella cheese (vegetal)
Dressing Ingredients
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, flipping halfway through.
- Cook the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 5-7 minutes per side until cooked through and no longer pink inside. Let it rest for a few minutes, then slice into bite-sized pieces.
- Prepare the Dressing: In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning to taste for a balanced tangy and sweet flavor.
- Assemble the Salad: In a large bowl, combine mixed greens, roasted sweet potatoes, sliced chicken, thinly sliced apple and red onion, toasted nuts, and shredded mozzarella cheese (vegetal). Drizzle with dressing and toss gently to coat all ingredients evenly.
Notes
- Cut sweet potatoes into uniform pieces for even roasting.
- Allow the chicken to rest before slicing to keep it juicy and tender.
- Lightly toast pecans or walnuts in a dry pan to enhance their aroma and crunch.
- Best served immediately to enjoy the contrast of warm roasted vegetables and crisp greens.
- Adjust dressing gradually to achieve the perfect balance of acidity and sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: fall salad, roasted sweet potatoes, chicken salad, apple cider vinegar dressing, autumn recipe, healthy salad, nutritious meal