Description
Enjoy a vibrant Fall Harvest Salad with Chicken and Sweet Potatoes, featuring warm spices, crisp mixed greens, smoky smoked turkey bacon, and a bright apple cider vinegar dressing. This wholesome and balanced salad combines roasted sweet potatoes, lean chicken, crunchy pecans, and tart dried cranberries to create a nutritious and comforting meal perfect for autumn lunches or dinners.
Ingredients
Scale
Vegetables and Greens
- 2 medium sweet potatoes, peeled and diced into bite-sized cubes
- 4 cups mixed greens (baby spinach, arugula, kale)
- 1/2 red onion, thinly sliced
Protein
- 2 cooked chicken breasts
- 4 slices smoked turkey bacon
Extras
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- 1/2 cup shredded mozzarella cheese (vegetal)
Spices & Seasonings
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Dressing
- 1/4 cup apple cider vinegar dressing (tangy vinaigrette with a touch of maple syrup and mustard)
- 2 tablespoons olive oil (for roasting sweet potatoes)
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them with olive oil, cinnamon, nutmeg, paprika, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until tender and lightly caramelized, stirring halfway through.
- Cook the Smoked Turkey Bacon: While the sweet potatoes roast, heat a skillet over medium heat. Cook the smoked turkey bacon until crisp. Remove from the pan and blot on paper towels, then chop into bite-sized pieces.
- Prepare the Chicken: Season chicken breasts with salt, pepper, and a little paprika. Using the same skillet, cook the chicken until golden and cooked through, about 6 to 7 minutes per side. Let the chicken rest before slicing into strips or cubes.
- Assemble the Salad: In a large bowl, combine mixed greens, red onion slices, dried cranberries, and chopped pecans. Add the warm roasted sweet potatoes, sliced chicken, and smoked turkey bacon pieces.
- Dress and Serve: Drizzle apple cider vinegar dressing over the salad and toss gently to combine. Sprinkle shredded mozzarella cheese (vegetal) on top for a creamy touch. Serve immediately to enjoy the contrast of warm ingredients and crisp greens.
Notes
- Roast sweet potatoes uniformly by cutting cubes evenly for consistent cooking and caramelization.
- Rest the chicken after cooking to retain juices and keep meat tender.
- Make ahead by roasting sweet potatoes in advance for quicker assembly on busy days.
- Toss greens with dressing just before serving to keep them crisp and fresh.
- Customize texture by adding seeds like pumpkin or sunflower for extra crunch and nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: Fall Harvest Salad, Sweet Potato Salad, Chicken Salad, Autumn Salad, Healthy Salad, Gluten Free Salad