Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans

This fresh and flavorful Fall Harvest Salad with Chicken and Sweet Potato includes delicious goodies like apples, dried cranberries, pecans, feta cheese, sunflower seeds, and a delightful lemon parsley dressing.

INGREDIENTS

– sweet potato – avocado oil – sea salt – spring greens

Step-by-step instructions!

Follow our easy instructions for success!

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1

Add the ingredients for the lemon parsley dressing to a small bowl or measuring cup and stir until well-combined. Set aside until ready to use.

2

Prepare the chicken using your preferred method. Be sure to cool the chicken completely in the refrigerator before using it in the recipe.

3

Preheat the oven to 400 degrees Fahrenheit. Chop the sweet potato into bite-sized pieces and spread them over a large baking sheet in a single layer.

4

Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss the sweet potato chunks together until they are all coated with oil and sea salt.

5

Roast sweet potato on the center rack of the preheated oven for 20-25 minutes, shaking the sheet pan half-way through.

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