Autumn Salad with Pears & Pecans with Herbed Roast Chicken
Published Sep 01, 2019
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This Autumn Salad with Pears & Pecans with Herbed Roast Chicken is a complete meal that serves four. It’s great for casual entertaining.
Autumn Salad with Pears & Pecans with Herbed Roast Chicken
Ingredients
- 1 (4-pound) whole roasting chicken
- 1½ teaspoons garlic and herb seasoning blend , (such as Primal Palate garlic and herb seasoning)
- 4 cups baby spring mix
- 1 endive, , chopped
- 1 cup kale, , chopped
- ½ cup radicchio, , chopped
- ¼ cup red onion, , thinly sliced
- 1 medium Bosc pear, , thinly sliced
- 1 heirloom tomato, , chopped
- ½ cup pecan halves
- ¼ cup dried cranberries
- ⅓ cup olive oil
- ¼ cup fig balsamic vinegar
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Place the chicken in a cast iron skillet or roasting pan, and season with the garlic and herb seasoning. Roast the chicken for 25 minutes per pound, until a meat thermometer reads 165°F in the thickest part of the breast, approximately 1 hour and 40 minutes for a 4-pound chicken.
- In a large salad bowl, toss the baby greens with the endive, kale, radicchio, and red onion. Add the sliced pear, tomato, pecan halves, and dried cranberries.
- In a small mason jar, combine the olive oil, fig balsamic vinegar, salt, and pepper. Seal the jar and shake vigorously to combine the dressing. Toss the salad with the dressing and serve with the chicken.
Nutrition
Calories: 829kcalCarbohydrates: 26gProtein: 45gFat: 61gSaturated Fat: 12gCholesterol: 163mgSodium: 347mgPotassium: 1143mgFiber: 7gSugar: 13gVitamin A: 5140IUVitamin C: 47.4mgCalcium: 141mgIron: 4.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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