Roasted Sweet Potato & Apple Harvest Salad
A cozy, feel-good salad that celebrates fall flavors in the best way. Roasted sweet potatoes and chickpeas bring warmth and crunch, crisp Honeycrisp apple adds natural sweetness, and feta ties it all together with a savory touch. Drizzled in a light honey–apple cider vinaigrette, this bowl is the perfect balance of sweet, savory, and nourishing.
Ingredients:
Salad:
1 cup diced sweet potatoes
1 small Honeycrisp apple, sliced or diced
½ cup chickpeas, drained and rinsed
4 oz grilled or baked chicken breast, sliced
A handful of spring mix
Sprinkle of feta cheese
Olive oil spray or drizzle (for roasting)
Salt and pepper, to taste
Dressing:
1 tbsp olive oil
1 tbsp apple cider vinegar
½ tbsp honey
Instructions
Roast the Sweet Potatoes & Chickpeas:
Preheat oven to 400°F. Toss diced sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp.Cook the Chicken:
Season chicken breast with salt and pepper (and optional garlic powder or paprika). Grill, or bake until cooked through and juicy — about 6–8 minutes per side or 20–25 minutes at 400°F. Slice once cooled.Prepare the Dressing:
In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, and optional lemon juice or cinnamon.Assemble the Salad:
Add spring mix to a bowl. Top with roasted sweet potatoes, chickpeas, apple slices, feta, and chicken.Drizzle & Serve:
Pour dressing over top just before serving. Toss gently and enjoy warm or chilled.
Why You’ll Love It:
Made with whole food ingredients that fuel your body
A high-protein, whole food meal that’s easy to prep
Naturally gluten-free and made with simple, nourishing ingredients
Perfect for meal prep or a quick, satisfying lunch
Rich in fiber, antioxidants, and healthy fats for long-lasting energy
Estimated Macros (per serving)
(Serves 1)
Calories: ~520
Protein: 32g
Carbs: 48g
Fat: 21g
Fiber: 8g
