This Fall Harvest Chicken Salad features all the best flavours of fall, topped with a delicious maple balsamic vinaigrette. An elegant, but simple salad, perfect for your holiday table ...
Here’s how to make this week’s recipe, Tangy Harvest Salad. 1. Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into 3/4 inch cubes.