Fall Harvest Salad

why make this recipe

Fall Harvest Salad is a perfect dish to celebrate the flavors of autumn. It combines sweet and savory ingredients, making it delicious and nutritious. With ingredients like sweet potatoes, cranberries, and pecans, this salad is not only hearty but also packed with vitamins and minerals. It’s great for lunch or as a side dish at dinner. Plus, it’s easy to prepare and can be ready in about 30 minutes!

how to make Fall Harvest Salad

Ingredients :

• 1 sweet potato, diced
• 1 chicken breast, cooked and shredded
• 1/2 cup cranberries, dried
• 1/2 cup pecans, chopped
• 4 cups mixed greens
• 1/4 cup feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Directions :

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender.
3. In a large bowl, mix the mixed greens with the shredded chicken, cranberries, and roasted sweet potato.
4. Top with pecans and feta cheese if using.
5. Drizzle with balsamic vinegar and toss gently to combine.
6. Serve immediately and enjoy your delicious Fall Harvest Salad!

how to serve Fall Harvest Salad

You can serve Fall Harvest Salad right after you make it. It’s great on its own or as a side dish. If you want to make it more filling, serve it with some crusty bread. You might also add grilled chicken on top if you prefer.

how to store Fall Harvest Salad

If you have leftovers, you can store the salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to eat. The salad will last for about 2-3 days. Just give it a good toss before serving again.

tips to make Fall Harvest Salad

• Make sure to roast the sweet potatoes until they are nice and soft; this adds a great flavor.
• If you like a little crunch, toast the pecans before adding them to the salad.
• Feel free to adjust the dressing to your taste. You can add more balsamic vinegar for extra tang or more olive oil for richness.

variation

You can easily modify this salad. For a vegetarian version, skip the chicken and add more beans or chickpeas for protein. You can also replace cranberries with apple slices or pomegranate seeds for a different flavor.

FAQs

1. Can I prepare the sweet potatoes ahead of time?
Yes, you can roast the sweet potatoes a day in advance and store them in the refrigerator. Just warm them up before adding them to the salad.

2. What if I don’t have pecans?
You can use any other nut or seed you have on hand, like walnuts or sunflower seeds.

3. Is this salad gluten-free?
Yes, all the ingredients in this salad are naturally gluten-free, making it a good choice for those with gluten sensitivities.