Fall Harvest Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An autumn salad with roasted sweet potatoes, spiced pecans, chicken breast, fresh apples, cranberries, and Greek yogurt dressing. Seasonal, substantial, and beautifully balanced.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup raw pecan halves
- 1 large or 2 medium sweet potatoes (about 1.5 pounds)
- 1 ½ tablespoons olive oil
- salt and pepper (to taste)
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 ½ tablespoons smooth (not grainy) Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon plain Greek yogurt
- ⅛ teaspoon fine sea salt
- freshly ground black pepper (to taste)
- 6 cups baby arugula (5-6 ounces)
- 3 cups sliced cooked chicken breast (or chopped rotisserie chicken)
- 1 large apple (chopped)
- ⅓ cup dried cranberries (or pomegranate seeds)
- ¼ cup crumbled feta cheese
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 759mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 651mg
- Calcium
- 217mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.