Healthy Harvest Salad Recipe with Maple Dressing!

So I love salads but wasn’t able to eat them for the last 5 years due to my lapland issues. The second I was able to start again after my sleeve surgery, I haven’t stopped. If you follow me on instagram @northshorepoor then you know I am embracing all things salad.

This is the perfect fall salad that’s great for a lunch or as a dinner side (just leave out the meat). I personally make this as an end of the week leftover salad because it involves baked sweet potatoes which I make a big batch of at the beginning of the week. Usually the chicken thighs are also leftovers from a previous nights dinner.  The dressing is fantastic and warming up the maple syrup adds a great autumn flavor.

Besides the taste, why else should you make this?

Here are just some of the benefits

Spinach: Raw spinach includes folate, vitamin C, niacin, riboflavin, and potassium. It’s also rich in iron. (source: Vegetarian Times)

Pecans: They contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc. Just one ounce of pecans provides 10 percent of the Daily Recommended intake of fiber. Pecans are also rich in age defying antioxidants. (source: Shape Magazine)

Sweet Potatoes: They are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (source: Worlds Healthiest Foods)

Ready to make it? Recipe below!

For the chicken thighs, check out my recipe here. You can cook them in about 30 minutes and you also can do a simple salt and pepper seasoning if you don’t want to make the honey garlic dressing. 

For the sweet potatoes, follow these easy directions: preheat over to 375, peel and cube about 4 sweet potatoes. Put in aluminum pan or glass shallow dish. Drizzle about 1/4 cup avocado or olive oil over, 2 tsp cinnamon, salt & pepper to taste, over the potatoes.  Bake for about 30 minutes. 

 

Harvest Salad-2

Try it and let me know what you think!

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