• Alessandra DeNardo

Fall Salad

Updated: Feb 23, 2021

This salad is made with turmeric roasted chicken, honey roasted carrots, apple, goat cheese, and salted pepita seeds. It's basically a balance between spicy-turmeric-y tender chicken, sweet carrots, salty seeds, a refreshing bite of apple, and creamy goat cheese. I usually dress with a balsamic vinaigrette made with 2 parts oil to 1 part balsamic, a squeeze of Dijon mustard, and salt. One of my favorite things to make for dinner or serve my friends. It’s extremely easy to make but I’m putting it here on the site for your reference.


  • 1-2 lbs whole chicken parts (I used two entire legs)

  • 3 large carrots, peeled

  • 1 gala apple

  • 1 package baby kale

  • 1 C pepita seeds

  • 3 TBSP goat cheese

  • honey

  • turmeric, paprika, garlic powder, thyme, black pepper, salt


  1. Preheat oven to 350.

  2. Peel carrots and drizzle with olive oil, salt, and honey. Lay in bottom of dutch oven or sheet pan.

  3. Season chicken with all spices on all sides. Be generous !

  4. Cover chicken with 3-4 pats of butter.

  5. Lay chicken atop the carrots and bake for 90 min.

  6. When done, let cool and pull chicken away from bones.

  7. Slice carrots horizontally in small(er) pieces.

  8. Assemble salad with all ingredients.

  9. Create a balsamic dressing with 2 parts oil, 1 part balsamic, squeeze of dijon mustard, and salt. Add to salad to taste.

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