Honey Rosemary Roast Chicken Spinach Salad with Autumn Vegetables

Honey Rosemary Roast Chicken Spinach Salad - Need a stunner holiday salad? This honey rosemary roast chicken spinach salad features juicy roast chicken, toasty nuts, dried cranberries, and a huge pile of beautiful roasted autumn vegetables!

5 from 1 vote

Honey Rosemary Roast Chicken Spinach Salad with Autumn Vegetables

Need a stunner holiday salad? This honey rosemary roast chicken spinach salad features juicy roast chicken, toasty nuts, dried cranberries, and a huge pile of beautiful roasted autumn vegetables!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 430kcal

Ingredients

Roast Chicken and Vegetables

3 tablespoons minced fresh rosemary
3 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/4 cup olive oil
Salt and pepper to taste
1 lb boneless skinless chicken thighs
1 medium leek, small-diced
1/2 lb brussels sprouts, halved
1 medium sweet potato, peeled and cut into 2-in cubes
3 cloves garlic, minced

Spinach Salad

4 cups baby spinach
1/2 cup chopped walnuts, toasted
1/2 cup dried cranberries
1/2 cup shredded Parmesan cheese

Instructions

Roast Chicken and Vegetables

In a small bowl, whisk rosemary, honey, Dijon, and vinegar together until smooth. Slowly drizzle in olive oil until dressing is smooth. Season with salt and pepper to taste and set aside.
Arrange chicken thighs, leeks, brussels sprouts, and sweet potatoes on a greased baking sheet. Sprinkle garlic on top.
Divide rosemary sauce in half and set one half aside for tossing in the salad later. Drizzle the first half of sauce on top of chicken and vegetables.
Roast chicken and vegetables at 375F 25-30 minutes until chicken registers 165F and vegetables are tender. Let cool slightly then cut chicken into bite-sized pieces

Spinach Salad

Place spinach in a large bowl and toss with remaining rosemary sauce. Arrange chicken, vegetables, walnuts, cranberries, and Parmesan on top. Serve salad warm and enjoy!

Nutrition