Roasted, Harvest Salad
Oven, Cooking Sheet, Skillet, Cutting Knife
Bringing you the fall vibes with the roasted harvest salad. This salad has a lot of ingredients, but it is not much work! As, after you cut up the vegetables, you can leave them in the oven to cook.
Recipe makes 1 serving.
Food Group Servings
1 cup romaine, chopped
1 sweet potato, diced into 1/2 inch cubes
4 brussels sprouts, cut into fourths
4 mushrooms, diced
1/2 apple, cut into slices
1/4 onion, diced
4 ounces of chicken, cut into 1/2 inch cubes
1 teaspoon garlic powder
1 tablespoon olive oil
- 2 dashes of salt
- Black pepper- to taste
- Crushed red pepper- to taste
Preheat your oven to 425 F.
Cut up your vegetables and add the sweet potato, brussels sprouts, and mushroom into a bowl.
Add in 1/2 tablespoon of olive oil, 1 teaspoon garlic powder, a dash of salt, black pepper, and crushed red pepper to the vegetables and mix together.
Put the vegetables on a cooking sheet and place in the oven, on the top rack, when the oven is preheated. The vegetables should take around 20 minutes. Half way through, you will want to flip them to keep the texture consistent.
Sauteing the Chicken
Take your skillet and add 1/2 tablespoon of olive oil and bring to medium heat. Season your chicken with a dash of salt and black pepper to taste.
Once the pan is warm, add the chicken and stir occasionally for 7-10 minutes. To check if they are done, take your biggest piece cooking and cut it to see if the pink is gone in the middle. It should be white all the way through. Otherwise keep cooking until fully cooked through.
Putting the Salad together
Add the romaine, diced onion, and apple slices to a bowl. When your cooking components (vegetables and chicken) are all set, top with the vegetables followed by the chicken. Mix it all together, and enjoy!
Tips & Tricks:
- Balsamic can be a nice addition.
- Unless you are concerned with high blood pressure, feel free to add a little bit more salt at the end if it does not have enough flavor.
- Avoid high-fat dressings due to saturated fat content.