Description
This Winter Harvest Chicken Salad blends roasted vegetables, crisp greens, and hearty grains into a vibrant side dish perfect for autumn gatherings and Thanksgiving meals.
Ingredients
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Peel and cube squash, sweet potatoes, and carrots. Toss with olive oil, salt, and pepper, then roast for 20–25 minutes until caramelized.
3. Cook farro and quinoa according to package instructions, drain, and let cool.
4. Chop or tear kale, arugula, and mixed greens. Shred or cube roasted chicken breast.
5. Whisk olive oil, apple cider vinegar, dijon mustard, maple syrup, salt, and pepper to make the maple-Dijon vinaigrette.
6. In a large bowl, combine grains, greens, roasted vegetables, chicken, cranberries, apples, and pecans.
7. Pour dressing over the salad, toss gently, then top with crumbled goat cheese and adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: salad
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 25
- Cholesterol: 60
Keywords: winter harvest chicken salad, fall salads, thanksgiving salad, autumn side salad, easy dinner recipes, thanksgiving side, fall food inspiration