Fall Harvest Salad

• servings: 8 servings
• active time: 45 minutes
• total time: 45 minutes

Ingredients

4-6 cups shredded kale

1 sliced large honeycrisp apple

4oz goat cheese

1/2 cup chopped pecans

1/2 cup dried cranberries

1/3 cup balsamic vinegar

1/2 cup avocado oil (or olive)

2 tbsp honey

1 tbsp dijon

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

1 large sweet potato, about 3 cups, diced into cubes or thin slices

2 tbsp avocado oil

1/2 tsp salt

1/4 tsp pepper

3 small breasts chicken

1 tsp smoked paprika

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

Directions

Start by preheating your oven to 425F. Line a large baking sheet with parchment paper.

Toss together sweet potato with avocado oil, salt, and pepper. Bake for 20 minutes.

Mix together seasoning for chicken, then sprinkle it on the breasts.

After 20 minutes, take sweet potatoes out of the oven, toss, and then add the chicken to the same pan as the sweet potatoes. Bake both for another 16-18 minutes or until chicken reaches 165F.

While baking, prepare vinaigrette by mixing all ingredients together.

Add vinaigrette to kale and toss till full coated. Let sit at least 15 minutes. I use my hands to massage the kale and break down the leaves, the more you do this, the easier it is to eat.

Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.

Toss to coat! Enjoy

Nutrition

• Calories: 327
• Total Fat: 25.6 g
• Saturated Fat: 4.6 g
• Trans Fat: 0 g
• Cholesterol: 14.3 mg
• Sodium: 723.4 mg
• Total Carbohydrate: 20.4 g
• Dietary Fiber: 2.6 g
• Total Sugars: 14.3 g
• Protein: 6.5 g