Roasted Autumn Harvest Salad

Ingredients

• 1.5 lbs chicken breasts, boneless, skinless
• 2 medium sweet potatoes, peeled and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp salt
• 0.5 tsp black pepper
• 8 cups mixed greens
• 0.5 cup pecans, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potatoes, Brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and lightly browned.

2. 2

   Meanwhile, season the chicken breasts with salt and pepper. Grill or pan-sear the chicken until cooked through, about 6-8 minutes per side. Let rest for 5 minutes, then slice or chop.