Roast Chicken, Apple, Pear & Kale Salad
Dinner, done! This hearty fall salad brings together tender roasted chicken, crisp apples and pears, sweet roasted potatoes, and fresh kale. Finished with creamy goat cheese, crunchy toasted nuts, and a simple maple-Dijon dressing, it's a delicious way to make a salad the star of the dinner table.
Serves 4
Prep: 15 minutes
Cook: 30–35 minutes
Ingredients
For the Salad
2 boneless, skinless chicken breasts
1 large sweet potato, peeled and cut into ½-inch cubes
1 large apple, thinly sliced
1 ripe pear, thinly sliced
5 cups fresh kale, stems removed and roughly chopped
½ cup crumbled goat cheese
½ cup pecans or walnuts, roughly chopped
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon dried thyme
For the Maple-Dijon Dressing
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
1. Roast the sweet potatoes.
Preheat oven to 425°F. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 20–25 minutes, turning halfway through, until tender and golden.
2. Prepare the chicken.
While the sweet potatoes roast, season chicken breasts with the remaining olive oil, garlic powder, thyme, salt, and pepper.
3. Roast the chicken.
Place chicken on a separate baking sheet or in an oven-safe dish. Roast for 20–25 minutes, depending on thickness, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. Make the dressing.
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
5. Prepare the greens.
Place chopped kale in a large salad bowl. Drizzle with a little dressing and gently massage the leaves for 1–2 minutes until slightly softened.
6. Build your salad.
Add roasted sweet potatoes, sliced apples, and pears to the kale. Top with sliced roasted chicken, crumbled goat cheese, and chopped nuts.
7. Dress and serve.
Drizzle with the remaining maple-Dijon dressing and toss gently or serve as a composed salad. Enjoy with fresh bread!
A Little Something Extra
Toast your pecans or walnuts in a dry skillet for 2–3 minutes to bring out their natural flavor. For an extra touch of fall sweetness, add a handful of dried cranberries or pomegranate seeds.
Tri-County Produce tip
Choose crisp, seasonal apples and ripe-but-firm pears for the perfect balance of sweet and tart. Find fresh kale, sweet potatoes, creamy goat cheese, and nuts throughout the market. Complete your dinner with fresh Double D Bread and Thursday's featured wine for an easy, delicious meal!
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