Warm Roasted Root Vegetable and Chicken Salad Rsc
Elevate your salad game with this Warm Roasted Root Vegetable and Chicken Salad, a wholesome and flavorful dish that combines caramelized root vegetables, tender pan-seared chicken, and creamy goat cheese over a bed of fresh mixed greens. Sweet potatoes, beets, carrots, and parsnips are roasted to perfection, bringing out their natural sweetness, while crunchy pecans add a delightful texture. A homemade balsamic vinaigrette ties the flavors together with its tangy, slightly sweet notes. Ready in just an hour, this hearty, nutrient-packed salad is an ideal choice for a warm, satisfying lunch or a light, elegant dinner. Perfect for those seeking a healthy and delicious meal with seasonal ingredients!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 medium Carrots
- 2 medium Parsnips
- 2 medium Red beets
- 1 large Sweet potato
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 4 cups Mixed salad greens
- 0.5 cups Goat cheese
- 0.3 cups Pecans
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the carrots, parsnips, red beets, and sweet potato. Chop them into 1-inch pieces and place them in a large bowl.
Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and the garlic powder. Toss to coat evenly.
Arrange the vegetables in a single layer on the baking sheet and roast in the oven for 30 to 35 minutes, turning once halfway through, until tender and slightly caramelized.
While the vegetables are roasting, season the chicken breasts with the remaining salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Cook the chicken breasts for about 6-8 minutes per side, or until golden-brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into thin strips.
Prepare the balsamic vinaigrette by whisking together the balsamic vinegar, Dijon mustard, honey, and the remaining 1 tablespoon of olive oil in a small bowl.
In a large serving bowl or on individual plates, arrange the mixed salad greens as the base.
Top the greens with the roasted root vegetables, sliced chicken, crumbled goat cheese, and pecans.
Drizzle the balsamic vinaigrette over the salad and gently toss to combine. Serve warm and enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
