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–+ servings

Autumn Harvest Grain Salad with Sweet Potato

This Autumn Harvest Grain Salad with Sweet Potato combines sweet, savory, and tangy notes for a wholesome seasonal dish perfect as a nutritious lunch, side, or entrée.
Print Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4-6 cups shredded kale
  • 1 large honeycrisp apple, sliced
  • 4 oz goat cheese Use feta if preferred
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
For the Sweet Potatoes
  • 1 large sweet potato, diced into cubes or thin slices (about 3 cups)
  • 2 tbsp avocado oil Olive oil can replace
  • 1/2 tsp salt
  • 1/4 tsp pepper
For the Chicken
  • 3 small breasts chicken
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
For the Vinaigrette
  • 1/3 cup balsamic vinegar
  • 1/2 cup avocado oil Olive oil can replace
  • 2 tbsp honey
  • 1 tbsp dijon
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing bowls
  • Salad bowl
  • Whisk

Method
 

Roast the Sweet Potato
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the diced sweet potato with avocado oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes.
Season and Bake the Chicken
  1. Mix smoked paprika, chili powder, garlic powder, and a pinch of salt and pepper. Sprinkle the mixture evenly over the chicken breasts. After 20 minutes, remove the sweet potatoes, toss gently, and add chicken breasts to the same sheet. Bake for 16–18 minutes or until chicken is thoroughly cooked (165°F).
Prepare the Vinaigrette
  1. In a bowl, whisk balsamic vinegar, avocado oil, honey, dijon, minced garlic, salt, and pepper until emulsified.
Massage the Kale
  1. Place shredded kale in a large salad bowl. Pour vinaigrette over the kale and toss thoroughly. Massage the kale with your hands for 3–5 minutes to tenderize.
Assemble the Salad
  1. Layer roasted sweet potatoes, sliced apple, goat cheese, chopped pecans, and dried cranberries in the salad bowl. Add sliced, cooked chicken on top.
Toss and Serve
  1. Toss the salad to coat all ingredients evenly with the vinaigrette. Serve immediately.

Nutrition

Calories: 750kcalCarbohydrates: 52gProtein: 36gFat: 45gSaturated Fat: 12gCholesterol: 95mgSodium: 1075mgPotassium: 1250mgFiber: 8gSugar: 25gVitamin A: 15500IUVitamin C: 125mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Sweet potatoes and chicken can be frozen separately for up to 2 months. Note: Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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