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Apple and Sweet Potato Fall Salad

The perfect way to use fresh fall produce and enjoy a tasty and healthy meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Servings 4

Ingredients
  

Salad

  • 1 pound chicken breast or rotisserie chicken
  • 1 large or 2 small sweet potatoes chopped
  • 2 tbsp olive oil split
  • 1 tsp paprika split
  • 1 tsp salt split
  • 1 tsp black pepper split
  • 1 tsp garlic powder split
  • 1 medium apple chopped
  • 10 oz mixed greens
  • 1/2 cup pecans chopped
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese crumbled

Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tsp honey
  • 1 tsp dijon mustard
  • salt to taste

Instructions
 

Salad

  • Cut the sweet potatoes into small cubes. Add them to a medium bowl and mix with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.
    Oven method: Preheat the oven to 400 degrees. Spray a pan with nonstick cooking spray and pour the sweet potato mixture into a single layer. Place in the oven and bake for 25-30 minutes until potatoes are fork-tender.
    Air fryer method: Preheat the air fryer to 400 degrees. Once pre-heated, spray the inside of the air fryer with nonstick cooking spray. Pour the potato mixture into the air fryer and shake so they are in a single layer. Cook for 12-15 minutes, until fork-tender.
  • You can skip this step if you are using pre-cooked or rotisserie chicken.
    Otherwise, place a large pan over medium-high heat and drizzle with 1 tbsp of olive oil. Coat the chicken with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Place the seasoned chicken into the pre-heated skillet and cook for about 5-7 minutes per side, until the internal temperature is 165 degrees. You can place a top on the skillet, which will cook the chicken faster if it is browning too much.
  • Place a small skillet over medium heat and add the pecans. Cook for about 5 minutes, stirring occasionally, until pecans start to smell nutty and become lightly browned.
  • In a large salad bowl, layer the mixed greens, apple, pecans, feta cheese, toasted pecans, cooked chicken, and roasted sweet potatoes.
  • Pour dressing over top and mix. Serve and enjoy!

Dressing

  • In a small bowl whisk together the balsamic vinegar, olive oil, honey, dijon mustard, and salt.

Notes

Only add dressing to the portion of salad you are going to eat. I like to store the leftovers for lunch the next day with dressing on the side and pecans in a separate container to keep them crunchy and keep everything fresh. 
You can use any type of chicken for this recipe or leave it out altogether! Rotisserie, pre-marinated, plain chicken breasts, or chicken thighs all work. 
Similarly, any type of apple will work. I tend to gravitate to Honeycrisp apples because they're sweet and juicy with a nice crunch.