Harvest Salad

Delicious and healthy autumn salad. I roast a chicken (or buy a rotisserie chicken) as a meal one night with sides, and then use the remaining meat from the chicken on this salad the next day. Great as a full meal for two or as a starter for four.

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Step 1

Preheat oven to 200 C / 395 F.

Step 2

Peel and dice the sweet potatoes. Place the diced sweet potatoes on a large baking sheet, drizzle with olive oil, and toss to coat. Sprinkle seasonings (cinnamon, cumin, rosemary, thyme, salt and pepper) and toss well to coat the sweet potatoes with the seasonings. Place in oven and roast for 20 to 25 minutes, until fork tender.

Step 3

While the sweet potatoes are roasting, prep the remaining ingredients. Dice or tear the cooked chicken. Wash and dry the spinach, removing any large stems. Core, peel (if desired) and dice the apple. Roughly chop the walnuts.

Step 4

When the sweet potatoes are fork tender, remove from the oven and allow to cool to room temperature.

Step 5

In the bottom of a large salad bowl, add the vinaigrette and maple syrup and whisk to combine. Add the chicken, sweet potatoes, spinach, apple, dried cranberries, and nuts. Toss well to combine. Season with salt and pepper.