This fall harvest salad is all you wish for this autumn! A super filling salad made with kale, chicken, apples, sweet potatoes, roasted pecans, pomegranate and parmesan cheese. The rich tahini dressing is just a match out of heaven with this hearty salad!
Fall Harvest Salad with Tahini Dressing
4
servings15
minutes30
minutes45
minutesThis fall harvest salad is all you wish for this autumn! A super filling salad made with kale, chicken, apples, sweet potatoes, roasted pecans, pomegranate and parmesan cheese. The rich tahini dressing is just a match out of heaven with this hearty salad!
Ingredients
- Salad
Sweet potato: 4 cups of diced sweet potatoes (1 big or 2 smalls)
Chicken: 2 chicken breasts
Pecans: 1 cup
Tuscan kale: 9 cups of shredded kale leaves (about 2 bunches)
Pomegranate: ¾ cup (about 1 whole pomegranate)
Parmesan: ¾ cup of shaved parmesan cheese
Apples: 2 honeycrisp apples, sliced
Olive oil
- Dressing
¼ cup of olive oil
¼ cup of tahini
2 tbsp of maple syrup
3 tbsp of apple cider vinegar
1 tsp of dijon mustard
½ tsp of salt
1 garlic clove, minced
1-2 tbsp of water
Instructions
- Preheat the oven to 400F. Prepare 2 baking pans, 1 for the sweet potato cubes and the other one for the chicken. Drizzle olive oil (about 3 tbsp) and season well. Cook for 25-30 minutes, turning sweet potato cubes halfway through. When the chicken is cooked, cut into small bites.
- Add pecans to a pan on medium-low heat. Cook for 5-10 minutes, stirring every minute or so. Keep aside.
- Prepare the dressing. Whisk all the ingredients in a small bowl.
- Add 3-4 tbsp of the dressing on the shredded kale. Using your hands, massage the kale for a few minutes to soften.
- Prepare the salad. Add to the kale: cooked chicken, sweet potato cubes, pomegranate and parmesan cheese. Garnish with apples. Season well. Add the dressing and combine.
Notes
- Tuscan kale, also know as Lacinato Kale
