Description
Made with a combination of sweet potato, apple, and fennel, this easy Autumn salad is bursting with fall flavors. Better still, it covers all the food groups and makes an easy, balanced meal. No sides required!
Ingredients
Units
Scale
Salad:
- 2 small sweet potatoes
- 2 medium apples
- 2 tsp extra virgin olive oil
- 1/2 tsp ground cinnamon
- 2 boneless, skinless chicken breasts
- Salt, dash
- Pepper dash
- Garlic powder, sprinkle
- 1/2 cup fennel, thinly sliced
- 4 cups mixed greens (I used Organic Girl Supergreens)
- 1/4 cup shaved parmesan
Dressing:
- 2 tbsp apple cider vinegar
- 1 tsp extra virgin olive oil
- 1/2 tsp dijon mustard
- 1 tsp honey
Instructions
- Preheat the oven the 450F/230C.
- Line a large baking tray with foil. Grease the tray with 1 tsp of olive oil.
- Core and cut the apples into ½ cm (¼ inch) thick slices. Place the apple slices in a mixing bowl.
- Slice the sweet potatoes into ½ cm (¼ inch) thick discs, then cut the discs in half. Place the sweet potato slices in the mixing bowl with the apples.
- Add the cinnamon to the mixing bowl. Toss the sweet potatoes and apples to coat in cinnamon.
- Spread the sweet potato and apple slices on the baking tray, and season with salt. Set the apple and sweet potato aside while you prepare the chicken.
- Line another baking tray with foil. Grease the baking tray with 1 tsp of olive oil. Season the chicken breasts with salt, pepper, and garlic powder on both sides. Place the seasoned chicken breasts on the baking tray.
- Insert the chicken, sweet potatoes, and apples into the oven. Bake the chicken, sweet potatoes and apples for 30 minutes or until the chicken reaches an internal temperature of 165F/74C and the sweet potatoes/apples are soft.
- While the chicken, sweet potato and apple are baking, thinly slice the fennel, and add the fennel, mixed greens, and parmesan to a salad bowl.
- Whisk together the apple cider vinegar, olive oil (1 tsp), dijon mustard, and honey together in a small bowl.
- Scatter the cooked sweet potato and apple slice over the mixed greens. Pour the dressing over the salad, and toss the salad gently to mix through.
- Allow the chicken to cool slightly, and then slice into thin pieces. Place the chicken on top of the salad. Bon appétit!