Description
A vibrant fall-inspired salad featuring mixed greens, sweet roasted sweet potatoes, crisp apples, tangy goat cheese, and tender pecan-crusted chicken tenders, all brought together with a sweet and tangy honey Dijon dressing. Perfect for a seasonal lunch or light dinner that balances savory, sweet, and fresh flavors.
Ingredients
Salad Ingredients
- 15 oz. mixed greens or kale, arugula, spinach, etc.
- 1 large sweet potato (470g), finely diced
- 1/2 Tbsp olive oil
- 1 large honeycrisp apple, finely diced
- 2.5 oz. goat cheese (70g)
- Pecan Crusted Chicken Tenders or any cooked chicken tenders
To Assemble Each Salad
- 3 oz. mixed greens
- 1 serving pecan crusted chicken tenders, sliced
- 1/3 cup sweet potatoes (45g)
- 1/3 cup diced apples (40g)
- 2 Tbsp goat cheese (14g)
- Honey Dijon Dressing (recipe below) or dressing of choice
Honey Dijon Dressing (Optional)
- 3 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Cook the Sweet Potatoes: Preheat your air fryer to 400°F (204°C). Finely dice the sweet potatoes into small, even cubes (using a vegetable chopper if available for uniformity). Toss the sweet potato cubes with olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper or to taste. Spray the air fryer basket with cooking spray, then spread the potatoes out in a single layer. Cook for 20 minutes, tossing halfway through, until the pieces are crispy and golden.
- Make the Dressing: While the sweet potatoes cook, prepare the honey Dijon dressing by whisking together Dijon mustard, honey, olive oil, apple cider vinegar (or lemon juice), salt, and pepper in a bowl or jar until smooth. Set aside.
- Assemble Each Salad: To build each individual salad, place 3 oz. of mixed greens in a serving bowl or plate. Top with a serving of sliced, warmed pecan crusted chicken tenders. Add 1/3 cup of the crisp roasted sweet potatoes, 1/3 cup diced apples, and 2 tablespoons of crumbled goat cheese. Sprinkle freshly cracked black pepper on top. Drizzle the salad with the honey Dijon dressing or your favorite dressing and gently toss to combine. If your pecan crusted chicken is not pre-drizzled, add a small drizzle of honey over the chicken for added sweetness and cohesion.
Notes
- If you don’t have an air fryer, roast the sweet potatoes on a baking sheet at 425°F (220°C) for 25-30 minutes, tossing halfway until crispy.
- Use mixed greens like kale, spinach, arugula, or a blend for varied texture and flavor.
- The pecan crusted chicken can be homemade or store-bought; warming it before assembly enhances flavor.
- The honey Dijon dressing can be swapped out for your favorite vinaigrette or dressing.
- For a dairy-free version, omit the goat cheese or replace with a vegan cheese alternative.
- Add a sprinkle of chopped pecans on top for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Air Frying, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 55 mg
