Autumn Comfort in Every Bite
Fall is the season for cozy meals and warm gatherings, and nothing says autumn quite like roasted vegetables, golden chicken, and a little pumpkin spice. This month, Chef Sheena shares two seasonal favorites: a hearty Roasted Chicken Salad that’s as colorful as the leaves outside, and a sweet bonus treat—Pumpkin Spice Mini Loaves perfect for sharing (or keeping all to yourself!).
Autumn Roasted Chicken Salad
Serves 4
Ingredients
- 2 boneless chicken breasts, seasoned & grilled (sliced crosswise)
- 2 medium sweet potatoes, peeled & cubed
- 1 large red onion, cut into wedges
- 2 cups mixed greens (arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- ½ cup shaved Parmesan cheese
- 3 tbsp olive oil
- Salt & pepper, to taste
Raspberry Vinaigrette
- ¼ cup fresh raspberries (or 2 tbsp raspberry preserves)
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ½ cup olive oil
- Salt & pepper, to taste
Method
- Preheat oven to 400°F. Toss sweet potatoes and onion with olive oil, salt, and pepper. Roast 25–30 minutes until caramelized.
- Season chicken with salt and pepper. Grill or pan-sear until cooked through; slice crosswise.
- Blend vinaigrette ingredients until smooth; season to taste.
- Toss greens with vinaigrette. Top with roasted vegetables, sliced chicken, tomatoes, and Parmesan. Drizzle a little extra dressing to finish.
Chef Sheena’s Tip Box
- Add candied pecans for crunch.
- Swap chicken for salmon or turkey for holiday flair.
- Roast extra veggies on Sunday for quick weekday lunches.
One Set of Ingredients, Three Meals
With the same simple ingredients and techniques, you can create more than just the roasted chicken salad—think flavorful chicken tacos or enjoy grilled chicken with sweet potatoes and a side salad. Three fresh meals, one prep!
With the same simple ingredients and techniques, you can create more than just the roasted chicken salad—think flavorful chicken tacos or enjoy grilled chicken with sweet potatoes and a side salad. Three fresh meals, one prep!
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Bonus Treat: Pumpkin Spice Mini Loaves
Makes 6 mini loaves or 1 full loaf
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 ½ cups pumpkin purée
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Method
- Preheat oven to 350°F. Grease mini loaf pans.
- Whisk dry ingredients together. In another bowl, mix pumpkin purée, sugars, oil, eggs, and vanilla.
- Combine wet and dry; divide into pans. Bake 25–30 minutes (50–55 minutes for a full loaf). Cool and glaze if desired.
Thank you for cooking along with me! These recipes are made for real home kitchens—seasonal, soulful, and joyfully eclectic.
For press or bookings, find me at: @covermeincakes • covermeincakes.com