Autumn Salad with Pears & Pecans with Herbed Roast Chicken

5 from 1 vote

Prep Time35 mins

Cook Time1 hr 40 mins

Total Time2 hrs 15 mins

Course: Main Course, Salad

Cuisine: American

Servings: servings

Calories: 829kcal

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

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.