Roasted Chicken and Sweet Potato Harvest Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad with roasted chicken, sweet potato, and cranberries tossed in a honey-apple cider vinaigrette. Warm, comforting, and substantial enough to make ahead for weekday lunches or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2.5 pounds sweet potatoes (peeled and diced into 1 to 1.5-inch chunks)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 4 tablespoons olive oil (divided; or as needed)
- 1.50 to 2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 large red onion (cut into large chunks)
- 1 teaspoon paprika
- 1 teaspoon ground ginger (or to taste)
- 1 teaspoon cardamom (or to taste)
- 12 ounces spring greens or your favorite lettuce mixture
- 1/2 cup dried cranberries (or to taste)
- 1/2 cup shelled pistachio or pumpkin seeds (or to taste)
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 teaspoons mustard (I like either dijon or honey mustard)
- 3/4 teaspoon kosher salt (or to taste)
- 3/4 teaspoon freshly ground black pepper (or to taste)
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
- 15m
- Cook
- 35m
- Sodium
- 707mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1453mg
- Calcium
- 128mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 707MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.