Monday, November 20, 2017

Autumn Harvest Salad with Rosemary Maple Vinaigrette

This Autumn Harvest Salad is loaded with the best produce of the season! Fresh greens, cinnamon roasted sweet potatoes, pomegranate seeds, chicken, bacon, and toasted pecans. Then it's all tossed together in a rosemary maple vinaigrette!

I'm so excited to bring you my absolutely favorite salad of all time! This salad is the perfect combination of sweet and salty, with plenty of varying textures to keep it interesting. We've got cinnamon roasted sweet potatoes, tart pomegranate seeds, tender chicken, salty bacon and crunchy toasted pecans, tossed with a sweet and tangy dressing. 



Roasting the sweet potatoes in coconut oil and cinnamon really ups the fall flavor, and the rosemary maple vinaigrette ties everything together. Trust me, you'll want to put this dressing on all the things!!


Autumn Harvest Salad with Rosemary Maple Vinaigrette
Makes 4 servings

Ingredients

Salad
2 boneless skinless chicken breasts
2 sweet potatoes, cut into small cubes
1 Tbs coconut oil
1 tsp cinnamon
4-6 cups mixed greens
6-8 pieces of cooked bacon, chopped
1 cup pecans, toasted
1 cup pomegranate seeds

Dressing
1/3 cup olive oil
2 Tbs apple cider vinegar
2 Tbs maple syrup
2 tsp Dijon mustard
2 tsp fresh rosemary, chopped
Salt and freshly ground pepper

Instructions

1. Fill a small pot halfway with water and bring to a boil. Add 2 boneless, skinless chicken breasts, then partially cover and simmer on low for 10 minutes. Remove the pan from the heat and let the chicken sit in the hot water, covered for another 15 minutes. Allow to cool, then shred into large chunks. (1 pound raw boneless skinless chicken breasts = about 2 1/2 cups cooked chicken).

2. Preheat the oven to 425 degrees. Place cubed sweet potatoes on a baking sheet, toss in coconut oil and season with sea salt. Spread out in an even layer. Roast for 20-25 minutes until browned, flipping halfway through. In the last 5 minutes of cooking time, add the cinnamon and toss. Place back in the oven until the cook time is complete.

3. Add all dressing ingredients to a mason jar and shake to combine. 

4. Add mixed greens to a large bowl or individual plates and top with the chicken, bacon, sweet potatoes, toasted pecans and pomegranate seeds. 

5. Drizzle with desired amount of dressing and gently toss. 


This autumn salad will be a perfect addition to your Thanksgiving table this year! Make it a beautiful side dish by leaving out the chicken and/or bacon. Or leave as is for plenty of protein. 

Sometimes I swap the sweet potatoes for butternut squash, or the pecans for pumpkin seeds or walnuts. With or without bacon...you get the idea! Customize this salad and make it your own!

Be sure to tag me on Instagram if you try this and let me know how it turned out!

If you like this recipe please share on Pinterest!



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