Description
Indulge in a nourishing seasonal harvest bowl featuring succulent chicken, oven-roasted sweet potatoes, crisp apples, and crunchy walnuts over a bed of fresh spinach. This nutrient-dense salad balances earthy, grounded flavors with a vibrant, homemade maple-dijon vinaigrette. Perfectly satisfying and wholesome, this meal works as a warming dinner or a refreshing workday lunch, designed to sustain your energy throughout the day without the need for complex preparation.
Ingredients
2 chicken breasts, grilled and sliced
2 cups sweet potatoes, cubed and roasted
4 cups fresh baby spinach
1 large crisp apple, sliced
1/2 cup toasted walnuts
3 tbsp olive oil
1 tbsp pure maple syrup
1 tbsp dijon mustard
1 tbsp apple cider vinegar
Salt and black pepper to taste
Instructions
Preheat oven to 400°F and roast cubed sweet potatoes until tender, about 20 minutes.
While potatoes roast, grill or pan-sear the chicken breasts until fully cooked and set aside to rest.
Whisk together olive oil, maple syrup, dijon mustard, and apple cider vinegar in a small bowl to emulsify.
In a large serving bowl, assemble the spinach, roasted sweet potatoes, sliced apples, and chicken.
Top with toasted walnuts and drizzle the dressing over the salad just before serving.
Toss gently to coat and serve immediately.
Notes
Store dressing separately from the salad greens to prevent wilting if prepping for lunch the next day. You can substitute walnuts with pecans or pepitas for a different crunch.