Salad With A Spoon

This warm fall salad is everything I love about cozy, seasonal meals! It combines roasted sweet potatoes, crispy Brussels sprouts, tender kale, juicy grilled chicken, and crisp apples, all served over hearty wild rice. A homemade maple Dijon vinaigrette ties everything together with just the right balance of sweet and tangy flavors.

It’s colorful, satisfying, and perfect for a fall lunch or dinner!

Why You’ll Love It

• Cozy and hearty: Warm roasted vegetables, wild rice, and grilled chicken make this salad feel like a complete, comforting meal.
• Full of fall flavors: Sweet potatoes, Brussels sprouts, apples, and maple Dijon dressing are a delicious seasonal combination.
• Great for meal prep: Most of the components can be prepared ahead of time for easy lunches throughout the week.

Nutrition Highlights

• Fiber-rich ingredients: Wild rice, sweet potatoes, Brussels sprouts, and kale provide fiber to support digestive health.
• Protein-packed: Grilled chicken provides a satisfying source of protein, while wild rice contributes a little extra.
• Loaded with vitamins and minerals: Sweet potatoes provide beta-carotene, while kale and Brussels sprouts offer vitamin K, vitamin C, and other beneficial nutrients.

Ingredients

For the Salad

• 4 boneless, skinless chicken breasts
• ¼–½ cup Italian dressing, for marinating
• ½ cup dry wild rice
• 2 medium sweet potatoes, peeled and chopped into bite-sized cubes
• 2 cups Brussels sprouts, thinly sliced
• 3 cups kale, washed and chopped
• 1 medium apple, chopped
• 2–3 tablespoons avocado oil, divided, for roasting
• 1–2 teaspoons olive oil, for massaging the kale
• Salt, pepper, garlic powder, and paprika, to taste
• Optional toppings: chopped pistachios and shredded Parmesan cheese

For the Maple Dijon Vinaigrette

• ¼ cup olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Marinate the chicken. Place chicken breasts in a bowl or resealable bag with Italian dressing. Refrigerate for at least 1 hour, or up to overnight.
2. Cook the wild rice. Prepare wild rice according to package instructions. Set aside and keep warm.
3. Roast the sweet potatoes. Preheat the oven to 385°F. Toss chopped sweet potatoes with avocado oil, salt, pepper, garlic powder, and paprika. Spread evenly on a baking sheet and roast for approximately 20 minutes, or until fork-tender, tossing halfway through.
4. Roast the Brussels sprouts. Thinly slice Brussels sprouts and toss with avocado oil, salt, pepper, and garlic powder. Spread on a separate baking sheet and roast at 385°F for approximately 10 minutes, or until tender with lightly crispy edges.
5. Grill the chicken. Grill the marinated chicken over medium heat until cooked through and the internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing.
6. Prepare the kale and apple. Wash and thoroughly dry the kale. Drizzle with a little olive oil and gently massage for 1–2 minutes until tender. Chop the apple into bite-sized pieces.
7. Make the maple Dijon vinaigrette. In a small bowl or jar, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, balsamic vinegar, salt, and pepper until combined.
8. Assemble the salad. Combine the roasted sweet potatoes, Brussels sprouts, kale, and chopped apple in a large bowl. Drizzle with maple Dijon vinaigrette and toss gently to coat.
9. Serve and enjoy! Spoon the warm wild rice into bowls, top with the vegetable mixture, and add sliced grilled chicken. Finish with additional vinaigrette and optional toppings, if desired.

Meal Prep & Storage

This salad is a great option for meal prepping lunches or dinners throughout the week!

• Make ahead: Cook the wild rice, roast the vegetables, and grill the chicken in advance. Store in airtight containers in the refrigerator.
• Storage: Refrigerate cooked components for up to 3–4 days. Keep the dressing separate until ready to serve.
• Reheating: Warm the wild rice, chicken, and roasted vegetables before combining with the fresh kale and apple.
• Dressing: Store the maple Dijon vinaigrette in a sealed jar in the refrigerator for up to 4 days. Shake or whisk before serving.

Tip: For the best texture, add the chopped apple and dressing just before serving so the apple stays crisp and the kale doesn’t become overly soft.