Fall Harvest Salad

Ingredients

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Mixed vegetables

  (corn, lima beans, peas, green beans, carrots) canned, no salt added

  6 cup or 1.09kg

• Just Shredded Chicken All White Meat

  Sprouts

  12 oz or 340g

• Apples

  Without skin, cooked, microwave

  1 cup slices or 170g

• Cranberries

  Sweetened, dried

  2 tbsp or 15g

• Pumpkin

  Canned, without salt

  2 tbsp or 31g

• Goat cheese

  Semisoft type

  ⅓ cup or 82g

• Oranges

  Raw, california, valencias

  ¼ cup sections, without membranes or 45g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vinaigrette

  Orange Citrus - Wegmans

  2 oz or 57g

Directions

1. Roast your potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add diced potatoes, oil, and some salt and pepper to the sheet. Mix well to combine. Roast for 25-35 minutes until browned and fork tender.
2. While the potatoes roast, make your dressing. Mix all ingredients into a jar. Adjust according to taste.
3. Prep your salad ingredients. Roughly chop your greens and dice your apples.
4. Assemble the salad. Once the potatoes are done, let them cool for a couple of minutes. In a large salad bowl or mixing bowl, add greens, chicken, roasted potatoes, diced apples, goat cheese, pumpkin seeds, cranberries, and a pinch of salt and pepper. Pour over the dressing and toss well to combine.
5. Enjoy!
6. Recipe by: Eat the Gains (source: https://eatthegains.com/harvest-chicken-sweet-potato-salad/)