Description

A hearty autumn bowl featuring roasted root vegetables, crispy bacon, and tender grilled chicken layered over fresh greens with a tangy vinaigrette. Perfect for a comforting family meal or festive Thanksgiving chopped salad alternative.

Ingredients

Scale

2 grilled chicken breasts, sliced

6 slices thick-cut bacon, cooked and crumbled

1 large sweet potato, cubed

2 carrots, sliced

1 cup Brussels sprouts, halved

1 parsnip, chopped

3 cups kale or spinach

1/4 cup dried cranberries

2 tablespoons toasted pumpkin seeds

2 tablespoons olive oil

2 tablespoons balsamic vinaigrette

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon fresh thyme

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss sweet potato, carrots, Brussels sprouts, and parsnip with olive oil, salt, pepper, and thyme in a bowl.

3. Spread vegetables evenly on the baking sheet and roast for 25–30 minutes, stirring halfway until golden and tender.

4. While vegetables roast, cook bacon in a skillet over medium heat until crisp, then drain and crumble.

5. Season chicken breasts with salt and pepper and grill or sear in a hot skillet for 6–7 minutes per side until 165°F (74°C).

6. Let chicken rest, then slice into thin pieces.

7. Assemble bowls by layering greens, roasted vegetables, sliced chicken, and crumbled bacon.

8. Sprinkle with dried cranberries and pumpkin seeds.

9. Drizzle balsamic vinaigrette over each bowl and serve warm or chilled.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: main dish
Method: roasting and grilling
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 10
Sodium: 700
Fat: 28
Saturated Fat: 8
Unsaturated Fat: 16
Trans Fat: 0.5
Carbohydrates: 45
Fiber: 8
Protein: 35
Cholesterol: 85

Keywords: fall harvest, chicken bowls, roasted vegetables, bacon salad, autumn bowl, thanksgiving salad, root vegetable salad