Quick and Healthy Fall Harvest Salad Recipe From the 60day Challenge

We know that one of the best strategies for success with eating healthy is keeping things simple. That’s why in our 60day Challenge we arm participants with as many easy-to-make — and prep-friendly — recipes as possible.

Below is a sneak peek at one of our favorite new recipes launching with our next challenge. It’s filling, packed with crisp fall flavors, and can be prepared in as little as 15 minutes.

If you find you’re in need of healthier food choices — including snacks and indulgences — this program offers a recipe library full of great options. If you’re interested in participating in our next 60day, check out the upcoming challenge details here.

Makes4 servings
Prep Time5 minutes
Cook Time15 to 25 minutes

Ingredients
Directions

Ingredients

1 medium sweet potato, diced
1 tbs. olive oil
Salt and pepper to taste
4 cups kale, chopped
2 cups Brussels sprouts, shredded
1 lb. shredded chicken, cooked
1 Honeycrisp apple, diced
1/4 cup pecans, chopped
1/4 cup dried cranberries (no sugar added)

For the vinaigrette:

1/4 cup olive oil
2 tbs. balsamic vinegar
1 tbs. maple syrup
1 tsp. Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

Directions

STEP 1

Preheat your oven to 425 degrees F.

STEP 2

Toss the diced sweet potato with the olive oil, salt, and pepper in a medium bowl. Spread out on a parchment-lined baking sheet. Bake for 15 to 25 minutes until golden brown, turning halfway through.

STEP 3

While the sweet potato is baking, prepare the vinaigrette by mixing all ingredients together.

STEP 4

Add the vinaigrette to the kale and Brussels sprouts and toss until fully coated. Let sit for at least 15 minutes.

STEP 5

Add remaining salad ingredients and the sweet potatoes and toss together.

Nutritional information