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Harvest Salad

Sides, Mains

Crisp apples, savory goat cheese, crunchy pecans and tart cranberries mix with sweet potatoes and roasted chicken for this hearty fall bounty.

Servings: 6

Time: 45 min



  • 4-6 cups shredded kale
  • 1 sliced large honeycrisp apple
  • 4 oz goat cheese
  • 1/2 cups chopped pecans
  • 1/2 cups dried cranberries

Balsamic Vinaigrette

  • 1/3 cups balsamic vinegar
  • 1/2 cups avocado or olive oil
  • 2 tbsp honey
  • 1 tbsp dijon
  • 1 clove garlic, minced
  • 1 tsp salt 
  • 1/2 tsp pepper

Sweet Potatoes

  • 1 large sweet potato, about 3 cups, diced into cubes or thin slices
  • 2 tbsp avocado or olive 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


  1. 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.

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

  3. 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.

  4. While baking, prepare vinaigrette by mixing all ingredients together. 

  5. Add vinaigrette to kale and toss until full coated. Let sit at least 15 minutes. Use your hands to massage the kale, to make the leaves more tender. 

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

  7. Toss to coat.

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