Granola in salad?! A combination that may make up the best Fall salad you’ve had so far! Try this Fall salad with chicken, raw beets & lavender granola for the perfect healthy Fall dinner!
Boy, did it get cold! I am wrapped up in an over sized sweater and blanket, a perfect remedy to the cold chill in the air, and enjoying life. Once the air starts to get cooler not only do I yearn for a fire and a pumpkin scented yankee candle, but I desire Fall comfort food as well. One of those dishes is simple fall salad.
Traditionally when I think of a Fall salad, I imagine one that incorporates sweet and savory ingredients. This Fall salad does just that, incorporating the salty savory flavors of the chicken & feta, and pairing them with the sweetness of the raw beets, apples, and lavender granola.
I love a little crunch in my salads, that’s where the lavender granola comes into play. Lavender adds a wonderful flavor to food as it offers a floral and slightly sweet flavor. The lavender granola in this dish is an amazing compliment to the raw beets, feta, and apple.
Granola in salad is a concept that I have seen once or twice before but never thought to accomplish myself. I love granola with yogurt, and by itself, but I thought maybe in a healthy Fall salad it would fit perfectly. Sure enough, the granola adds just the right amount of sweetness and crunch to this Fall salad.
- 1 lb chicken breast
- 1 head romaine lettuce, roughly chopped
- 1 red beet, skinned & sliced thinly
- 1/2 cup feta cheese, crumbled
- 1 apple, cored & sliced thinly
- 3/4 cup balsamic vinaigrette *recipe below
- 1 cup lavender granola *recipe below
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups oats
- 1/2 cup dried fruit of choice (I used raisins)
- 1/2 cup mixed nuts
- 2 tablespoons minced lavender flowers
- 1/2 cup olive oil
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- salt & pepper to taste
Preheat oven to 300
Make granola ahead of time by mixing together all ingredients in a large mixing bowl. Spread granola evenly onto a parchment-lined greased baking sheet.
Bake granola for 45-50 minutes, stirring halfway through. Let granola cool for 15-20 minutes before placing in a ziplock bag to store.
Preheat oven to 425
Place chicken breast in a small casserole dish, top with salt & pepper, and cover with parchment paper. Bake for 20-25 minutes or until chicken reaches internal temperature of 165 degrees.
Whisk together all ingredients for the balsamic vinaigrette dressing and set aside.
Let chicken cool, then slice for salad.
Assemble salad with lettuce, beets, feta, apples, lavender granola and sliced chicken breast.
Drizzle with balsamic vinaigrette.