Imagine this: all of your favorite fall ingredients rolled together into one delicious, sweet, savory, and crunchy salad. This is my Harvest Chicken Salad with Crispy Sweet Potato "Croutons" and it comes together with crunchy kale, tender chicken, and the most delicious, parmesan-crusted sweet potato "croutons" that are so good, you'll want to eat them right from the tray! It is the perfect salad for your Thanksgiving dinner spread, or to enjoy for lunch during the cooler fall months!
Equipment
- Baking Sheet this helps the potatoes get nice and crispy!
- Blender this blender is one of my most-used kitchen gadgets, and is perfect for making creamy salad dressings!
Ingredients
For the Crispy Parmesan Sweet Potato "Croutons":
- 1 Cup Grated Parmesan Cheese
- 1-2 Teaspoons Olive Oil
- 1 Large Sweet Potato scrubbed and cut into 1/2 inch pieces
For the Salad:
- 1 Bunch Curly Kale stems removed and finely chopped
- 1 Honey Crisp Apple chopped
- 1 15 Ounce Can Garbanzo Beans drained and rinsed
- ¾ Cup Pepitas
- 1 ½ Cups Rotisserie Chicken shredded
- 1 Cup Pomegranate Arils
For the Dressing:
- ⅓ Cup Olive Oil
- 1 Lemon juiced
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Large Shallot
- 2 Cloves Garlic
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preheating your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Prepare the "croutons" by grating the parmesan cheese into a small bowl. Then, spread the cheese out into a thin, even layer across the bottom of the baking sheet.
- Drizzle the olive oil on top of the cheese and mix to fully coat.
- Then, wash and chop the sweet potato and place the sweet potato chunks on top of the parmesan cheese.
- Transfer the tray into the oven and allow the "croutons" to bake for 20-22 minutes, until the cheese is brown and the edges are crispy.
- Once the "croutons" are done, remove them from the oven and allow them to cool while you prepare the rest of the salad.
- Prepare the salad by washing and chopping the kale, being sure to remove the stems. Once the kale is prepped, add it to a large bowl.
- Next, wash and chop the apple, and add it to the bowl with the kale alongside the garbanzo beans, pepitas, shredded rotisserie chicken and the pomegranate arils. Toss to fully combine.
- Then, add in the sweet potato "croutons" to the salad.
- Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, lemon, maple syrup, dijon mustard, shallot, garlic, kosher salt, and ground black pepper) to blender and blend until smooth and creamy.
- Drizzle the dressing on top of the salad and toss until fully combined.
- Once it's done, serve and enjoy!
Calories: 683kcal | Carbohydrates: 46g | Protein: 39g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 1146mg | Potassium: 748mg | Fiber: 8g | Sugar: 21g | Vitamin A: 15553IU | Vitamin C: 40mg | Calcium: 361mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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