Harvest Salad

29 mins
Serves 1
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Directions

  1. 1Season chicken breasts with dijon mustard, Stubb's chicken rub, onion and garlic powder, and pepper.
  2. 2Season chicken breasts with dijon mustard, Stubb's chicken rub, onion and garlic powder, and pepper.
  3. 3Season chicken breasts with dijon mustard, Stubb's chicken rub, onion and garlic powder, and pepper.
  4. 4Peel and cube sweet potatoes; toss with olive oil and season with salt, pepper, and cinnamon.
  5. 5Peel and cube sweet potatoes; toss with olive oil and season with salt, pepper, and cinnamon.
  6. 6Peel and cube sweet potatoes; toss with olive oil and season with salt, pepper, and cinnamon.
  7. 7Bake sweet potatoes at 425°F for 20 minutes, tossing halfway through.
  8. 8Bake sweet potatoes at 425°F for 20 minutes, tossing halfway through.
  9. 9Bake sweet potatoes at 425°F for 20 minutes, tossing halfway through.
  10. 10Roughly chop pecan halves and season with honey, cinnamon, cayenne, and salt.
  11. 11Roughly chop pecan halves and season with honey, cinnamon, cayenne, and salt.
  12. 12Roughly chop pecan halves and season with honey, cinnamon, cayenne, and salt.
  13. 13Bake pecans at 350°F for 5-7 minutes, tossing halfway through.
  14. 14Bake pecans at 350°F for 5-7 minutes, tossing halfway through.
  15. 15Bake pecans at 350°F for 5-7 minutes, tossing halfway through.
  16. 16Finely dice one shallot.
  17. 17Finely dice one shallot.
  18. 18Finely dice one shallot.
  19. 19In a small bowl, whisk together the shallot, dijon mustard, honey, apple cider vinegar, olive oil, cinnamon, salt, and pepper to make the dressing.
  20. 20In a small bowl, whisk together the shallot, dijon mustard, honey, apple cider vinegar, olive oil, cinnamon, salt, and pepper to make the dressing.
  21. 21In a small bowl, whisk together the shallot, dijon mustard, honey, apple cider vinegar, olive oil, cinnamon, salt, and pepper to make the dressing.
  22. 22Remove stems from kale and massage it with half of the dressing.
  23. 23Remove stems from kale and massage it with half of the dressing.
  24. 24Remove stems from kale and massage it with half of the dressing.
  25. 25In a large wooden bowl, add the kale, roasted sweet potatoes, diced honeycrisp apple, toasted pecans, craisins, crumbled goat cheese, and sliced chicken breasts.
  26. 26In a large wooden bowl, add the kale, roasted sweet potatoes, diced honeycrisp apple, toasted pecans, craisins, crumbled goat cheese, and sliced chicken breasts.
  27. 27In a large wooden bowl, add the kale, roasted sweet potatoes, diced honeycrisp apple, toasted pecans, craisins, crumbled goat cheese, and sliced chicken breasts.
  28. 28Drizzle the remaining dressing over the salad.
  29. 29Drizzle the remaining dressing over the salad.
  30. 30Drizzle the remaining dressing over the salad.

Ingredients

  • 2 chicken breast
  • 2 chicken breast
  • 2 chicken breast
  • 2 tbsp dijon mustard
  • 2 tbsp dijon mustard
  • 2 tbsp dijon mustard
  • 1 tbsp Stubb's chicken rub
  • 1 tbsp Stubb's chicken rub
  • 1 tbsp Stubb's chicken rub
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 sweet potatoes
  • 2 sweet potatoes
  • 2 sweet potatoes
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 pinch cinnamon
  • 1 pinch cinnamon
  • 5 oz raw pecan halves
  • 5 oz raw pecan halves
  • 5 oz raw pecan halves
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 1 pinch cayenne pepper
  • 1 bag kale
  • 1 bag kale
  • 1 bag kale
  • 1 honeycrisp apple
  • 1 honeycrisp apple
  • 1 honeycrisp apple
  • 1 handful craisins
  • 1 handful craisins
  • 1 handful craisins
  • 1 goat cheese
  • 1 goat cheese
  • 1 goat cheese
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 2 tbsp dijon mustard
  • 2 tbsp dijon mustard
  • 2 tbsp dijon mustard
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 3 tbsp apple cider vinegar
  • 3 tbsp apple cider vinegar
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper

Equipment

bowlwooden spoonscutting boardknifebaking sheetparchment papersmall bowlwhiskfrying pantongs