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Fall Harvest Salad

Products Used: Tanimura & Antle Artisan Lettuce
Ingredients

  • 4 cups of our Tanimura & Antle Artisan® Lettuce

  • 1 cup cooked chicken breast, sliced (see roasting instructions below)

  • 1 medium purple sweet potato, peeled and diced

  • ½ cup pecans (toasted)

  • ½ cup dried cranberries

  • ¼ cup crumbled feta or goat cheese

Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
Directions
  1. Roasting the Chicken Breasts: Preheat your oven to 400°F. Rub 2 boneless, skinless chicken breasts with olive oil, salt, and pepper. Place the chicken on a baking sheet lined with parchment paper or foil. Roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing.
  2. Roasting the Purple Sweet Potatoes: Preheat the oven to 425°F. Toss the diced purple sweet potato in olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
  3. Prepare the Salad Base: Chop and wash our Tanimura & Antle Artisan® Lettuce. Place the mixed greens in a large salad bowl as the base.
  4. Add Toppings: Arrange the sliced roasted chicken and roasted purple sweet potatoes on top of the greens. Sprinkle pecans, dried cranberries, and crumbled feta over the salad.
  5. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), and salt and pepper to taste.
  6. Toss and Serve: Drizzle the dressing over the salad. Toss gently to combine all ingredients. Serve immediately and enjoy!