Dorm Dining: Rustic Autumn Salad

By: Callie Kim

Photos by: Jill Reilly

To celebrate the vibrant, falling leaves and crisp, invigorating air, here’s a tasty salad that you can make in your Georgetown kitchen. It’s sweet, savory, substantial, and SUPER EASY to make!


Grilled chicken
  • 3 chicken breasts
  • Olive oil (just to cover breasts)
  • Fresh rosemary
  • Juice of 1 lemon
  • Salt and pepper (to taste)
Roasted sweet potatoes
  • 2 sweet potatoes (cubed)
  • Olive oil (to coat sweet potatoes)
  • Salt, pepper, and paprika (to taste)
Roasted brussel sprouts
  • 2 cups of brussel sprouts
  • Olive oil (to coat brusselssprouts)
  • Splash of balsamic vinegar
  • Salt and pepper (to taste)
  • 1 bag of kale
  • 2 honeycrisp apples (fuji or granny smith work too)
  • Roasted sweet potatoes
  • Roasted brussels sprouts
  • Homemade vinaigrette (store-bought red wine vinaigrette works too)
  • Olive oil
  • Grainy mustard
  • Apple cider vinegar
  • Red wine vinegar
  • Salt and pepper (to taste)

Fall Healthy Meals_1.JPG


  1. Preheat oven to 400ºF
  2. Coat chicken in olive oil, lemon juice, and seasoning
  3. Rinse and chop the sweet potatoes and brussel sprouts (halved with base cut off)
  4. Toss brussel sprouts and sweet potatoes with oil and spices in two separate bowls
  5. Place marinated chicken breasts in a baking dish or on a baking sheet and surround with brussel sprouts; bake chicken for at least 15 minutes (check to make sure it is cooked through) and remove; allow brussel sprouts to cook for about 10 more minutes or until slightly crispy,
  6. Spread sweet potatoes tossed with oil and spices on a baking sheet and bake for about 30 minutes
  7. Assemble salad
  8. Combine vinaigrette ingredients and whisk together
  9. Toss salad and enjoy!
CALLIE KIM is an Econ major in the College. When she’s not making salads and sandwiches at Hilltoss, you can find Callie watching Friends (or one of her many favorite reality TV shows), and playing Candy Crush.

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