Fall Chopped Salad

23 October, 2024

Savor the seasons with a warm, hearty salad offering a delightful medley of textures and flavors. The salad is a feast for the eyes and brimming with nutrients, blending spiced roasted sweet potatoes with crunchy pecans and juicy pomegranate. The addition of crisp apples and fresh arugula provide a satisfying crunch and added greens. Vegetarian? Easily swap the chicken for butter beans or your favorite plant protein! 

If you’re looking to make this dish last longer, simply replace the arugula with kale (just remember to massage it with a bit of lemon juice first) to keep it fresher for longer. This makes a delicious main or a crowd-pleasing side.

Time to cook: 40, Serves: 3 as a main, 6 as a side

Ingredients:

  • 1 sweet potato, chopped into small cubes
  • 1 tbsp extra virgin olive oil
  • 1 tsp cinnamon 
  • ¼ cup pecans
  • 1 tsp maple syrup
  • 2 cups arugula 
  • 2 stalks celery, chopped into small pieces
  • 1 red apple, chopped into small pieces 
  • 200g (7oz) cooked chicken, chopped, omit for vegetarian 
  • 100g (3.5oz) feta, omit for dairy-free 
  • ½ cup pomegranate arils 

For the dressing:

  • 1 tbsp extra virgin olive oil 
  • 2 tbsp balsamic vinegar
  • 2 tsp maple syrup, optional 
  • 1 tsp wholegrain mustard 
  • ¼ tsp cinnamon

Method:

Preheat the oven to 200C or 390F. Line a baking tray with baking paper. 

Spread the sweet potato cubes across the baking tray and drizzle over the extra virgin olive oil. Add the cinnamon and season with sea salt. Toss to coat and bake in the preheated oven for 30-35 minutes. 

Place a small frying pan over a low-medium heat. Toast the pecans for 3 minutes before adding in 1 tsp of maple syrup and a small pinch of sea salt. Cook while stirring for 2-3 minutes and then remove from the heat. Leave to cool and caramelize in the pan. 

To make the dressing, whisk together all of the ingredients in a small bowl or jar. Season with sea salt and black pepper. 

To assemble your salad, add the arugula, celery, apple, cooked chicken, feta, maple pecans, and pomegranate to a large serving bowl. Pour over the dressing, toss, and serve.