Description
A nourishing Paleo-friendly salad with roasted chicken, seasonal vegetables, crisp apples, toasted pecans, and a light homemade balsamic dressing. Perfect for Whole30, meal prep, and healthy family dinners.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet and roast for 20–25 minutes until tender, flipping halfway through.
3. If needed, roast or grill chicken breasts with olive oil, salt, and pepper until internal temperature reaches 165°F (75°C), then slice or cube.
4. Toast pecans in a skillet over medium heat for 2–3 minutes until fragrant.
5. In a small bowl, whisk together balsamic vinegar, olive oil, and Dijon mustard until smooth.
6. In a large bowl, layer mixed greens, roasted sweet potatoes, chicken, apple slices, and toasted pecans.
7. Drizzle dressing over the salad and toss gently to coat.
8. Serve immediately or store components separately and assemble before eating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: salad
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 8
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 65
Keywords: paleo, harvest salad, whole30, healthy family, meal prep, balsamic dressing, roasted chicken, seasonal vegetables, gluten-free, dairy-free