Okay, picture this: leaves are changing, there’s a slight chill in the air, and you’re craving something that just *screams* fall. But, you also want to keep it healthy, right? That’s where my Roasted Chicken and Sweet Potato Harvest Salad comes in, and trust me, it’s a game-changer!
I used to think salads were boring…just a pile of lettuce, you know? But then I started experimenting with roasting veggies, adding some protein, and BAM! Total salad conversion. This one? It’s got all the good stuff. Tender roasted sweet potatoes, savory chicken, sweet cranberries…the flavors just POP. Plus, it’s seriously easy to throw together. And as a busy mom, easy is my middle name!
This isn’t just another salad recipe; it’s a balanced, flavorful, and super satisfying meal that’ll make you actually *look forward* to eating healthy. You gotta try it!
Why You’ll Love This Roasted Chicken and Sweet Potato Harvest Salad
Quick and Easy to Prepare
Seriously, who has hours to spend on dinner? Not me! This Roasted Chicken and Sweet Potato Harvest Salad is ready in under an hour. Score!
Bursting With Fall Flavors
Okay, the combo of sweet potatoes, cranberries, and pecans? It’s like a fall party in your mouth! My favorite part is how the sweetness plays with the savory chicken. Yum!
Nutritious and Satisfying
You know those salads that leave you hungry an hour later? This isn’t one of them. With protein from the chicken and fiber from the sweet potatoes, this salad will keep you full and happy. Plus, it’s packed with good stuff!
Ingredients for Your Roasted Chicken and Sweet Potato Harvest Salad
Protein
Alright, so for the chicken, you’ll want about 1.5 lbs of boneless, skinless chicken thighs. Trust me, thighs are the way to go – they stay SO much juicier than chicken breasts. But hey, if you only have breasts, that’s totally fine too!
Vegetables
Grab 2 medium sweet potatoes. Peel ’em, then chop them into cubes. I like about 1-inch cubes, but honestly, whatever size you prefer is cool. And don’t forget 1 red onion, sliced. The red onion adds such a nice bite!
Greens and Add-ins
You’ll need about 4 cups of mixed greens. I usually just grab a bag from the store – easy peasy! Then, ½ cup of dried cranberries for that sweet-tart flavor, and ½ cup of chopped pecans for a little crunch. Toasted pecans? Even better!
Dressing
Keep it simple with ¼ cup of olive oil and 2 tablespoons of balsamic vinegar. Don’t forget the salt and pepper…to taste, of course! I always start with a little and add more as needed. You do you!
How to Make the Perfect Roasted Chicken and Sweet Potato Harvest Salad
Preparing the Vegetables
First things first, crank up your oven to 400°F (200°C). While it’s heating up, grab those sweet potatoes and red onion you prepped. Now, in a big bowl, toss ’em with about 2 tablespoons of olive oil. Don’t be shy! Then, sprinkle generously with salt and pepper. I like to use a good pinch of each.
Roasting the Sweet Potatoes and Red Onion
Spread the sweet potatoes and red onion in a single layer on a baking sheet. This is important! If they’re all crowded together, they’ll steam instead of roast, and we want that yummy caramelization. Pop ’em in the oven for about 20-25 minutes, or until they’re tender and slightly browned. Keep an eye on them! Ovens can be sneaky.
Cooking the Chicken
While the veggies are roasting, let’s tackle the chicken. Season those chicken thighs with, you guessed it, salt and pepper! Now, heat the remaining olive oil in a skillet over medium-high heat. Once it’s nice and hot, add the chicken and cook for about 5-7 minutes per side, or until it’s cooked all the way through. A meat thermometer is your best friend here – you want an internal temp of 165°F (74°C). Once it’s done, take the chicken out of the skillet and let it rest for a few minutes before slicing. This helps keep it juicy!
Assembling the Roasted Chicken and Sweet Potato Harvest Salad
Alright, the fun part! Grab your biggest bowl and pile in the mixed greens. Then, add the roasted sweet potatoes and red onion, the dried cranberries, the pecans, and the sliced chicken. Drizzle with balsamic vinegar (don’t overdo it!), and gently toss everything together. And that’s it! Taste and adjust the seasoning if needed. Now, dig in and enjoy your amazing Roasted Chicken and Sweet Potato Harvest Salad!
Tips for the Best Roasted Chicken and Sweet Potato Harvest Salad
Don’t Overcrowd the Pan
Seriously, give those veggies some space! If they’re all squished together, they’ll steam instead of roast, and you’ll miss out on that yummy caramelized goodness. Trust me on this one!
Let the Chicken Rest
Patience, my friend! Letting the chicken rest for a few minutes after cooking is key to keeping it juicy. If you slice it right away, all those delicious juices will run out. Nobody wants dry chicken!
Adjust Seasoning to Taste
Don’t be afraid to experiment! Taste the salad after you toss everything together and add more salt, pepper, or balsamic vinegar if needed. Everyones taste is different, so make it your own!
Roasted Chicken and Sweet Potato Harvest Salad Variations
Add Different Vegetables
Hey, feeling adventurous? Toss in some roasted Brussels sprouts or butternut squash along with the sweet potatoes and red onion. Seriously, both are *amazing* in this salad. Roasting brings out their natural sweetness, and it’s just…chef’s kiss!
Try a Different Dressing
Balsamic not your thing? No sweat! A maple vinaigrette is *insanely* good with this salad. The maple syrup complements the sweet potatoes perfectly. I usually whisk together some maple syrup, olive oil, Dijon mustard, and a little apple cider vinegar. So easy!
Use Different Nuts or Seeds
Pecans are awesome, but walnuts or pumpkin seeds work just as well. Toasted walnuts? Mmm, yes, please! Pumpkin seeds add a nice crunch and a little extra nutrition. Get creative! It’s your salad, after all!
Serving Suggestions for Your Roasted Chicken and Sweet Potato Harvest Salad
Serve as a Light Lunch
Honestly, this Roasted Chicken and Sweet Potato Harvest Salad is totally perfect all on its own for a light but satisfying lunch. You won’t even need anything else, I promise!
Pair with Crusty Bread
Want something a little more substantial? Grab a loaf of crusty bread and dig in! Seriously, dipping that bread in the balsamic vinegar at the bottom of the bowl? *Amazing.*
Add a Side of Soup
If you’re feeling fancy (or it’s just super chilly out), a warm bowl of soup on the side is the way to go. Maybe a creamy tomato soup or even a butternut squash soup? Yum!
Storing Your Roasted Chicken and Sweet Potato Harvest Salad
Store Components Separately
Okay, listen up: nobody likes soggy salad. To keep things fresh, store the greens separately from the roasted veggies and chicken. Trust me, it makes a HUGE difference!
Reheat Chicken Gently
When you’re ready to dig in again, reheat the chicken gently. Microwaving it for too long will dry it out, and nobody wants that! A quick warm-up in a skillet works great too. Just keep an eye on it!
Roasted Chicken and Sweet Potato Harvest Salad: Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yep, totally! Just keep in mind that chicken breasts cook a little faster than thighs, so you’ll probably want to reduce the cooking time by a few minutes. And whatever you do, don’t overcook them! Dry chicken is a sad chicken.
Can I make this salad ahead of time?
You sure can! I actually think it tastes even better after the flavors have had a chance to meld. I’d recommend prepping all the components separately – roasting the veggies, cooking the chicken, chopping the nuts, etc. Then, just toss everything together right before serving. Easy peasy!
How long will the Roasted Chicken and Sweet Potato Harvest Salad last in the fridge?
If you store everything separately (like I mentioned above), this salad will keep in the fridge for about 3-4 days. Just make sure everything is in airtight containers. And, you know, use your best judgement – if it looks or smells funky, toss it!
Nutritional Information for Roasted Chicken and Sweet Potato Harvest Salad
Okay, so just a heads-up: the nutrition info can vary depending on the exact brands and ingredients you use. So, this is just an estimate, not an exact science, okay?
Enjoy Your Roasted Chicken and Sweet Potato Harvest Salad!
Seriously, give this Roasted Chicken and Sweet Potato Harvest Salad a try! Rate it if you love it (I hope you do!), and share it with your friends. Happy fall, y’all!
Print
Devour 4 Amazing Roasted Chicken and Sweet Potato Harvest Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting, Pan-frying
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy a flavorful and nutritious Roasted Chicken and Sweet Potato Harvest Salad.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 red onion, sliced
- 4 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and red onion with 2 tablespoons olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until tender.
- While vegetables are roasting, season chicken thighs with salt and pepper.
- Heat remaining olive oil in a skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side, or until cooked through.
- Let chicken rest for a few minutes, then slice.
- In a large bowl, combine mixed greens, roasted sweet potatoes, red onion, dried cranberries, pecans, and sliced chicken.
- Drizzle with balsamic vinegar and serve.
Notes
- You can substitute chicken breasts for chicken thighs.
- Feel free to add other vegetables, such as Brussels sprouts or butternut squash.
- A maple vinaigrette can be used instead of balsamic vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
