Fall Harvest Salad is a hearty, meal-worthy salad loaded with roasted sweet potatoes, smoky seasoned chicken, crisp Honeycrisp apples, goat cheese, pecans, and dried cranberries, all tossed with a tangy homemade balsamic vinaigrette. It's packed with 23 grams of protein per serving and tastes like autumn in a bowl, just like my fall harvest bowl with chicken and fall harvest skillet.

A Quick Look

Recipe Name: Fall Harvest Salad
Ready In: 45 minutes
Serves: 8 servings
Main Ingredients: Salad, shredded kale, sliced large honeycrisp apple, goat cheese, chopped pecans, dried cranberries, Balsamic Vinaigrette, balsamic vinegar
Why You'll Love It: Embrace all of the autumn vibes with this tasty Fall Harvest Salad. Made with sweet potato, chicken breast, cranberries, and pecans, it's a delicious meal sure to leave you full and satisfied for hours.

Jump to:

Hearty Fall Harvest Salad with Chicken
Why You’ll Love This Recipe
Ingredients Needed To Make This Fall Harvest Salad
How to Make Fall Harvest Salad
Erin's Expert Tips
Frequently Asked Questions
Storing leftovers
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Fall Harvest Salad

Hearty Fall Harvest Salad with Chicken

This isn't one of those salads that leaves you hungry an hour later! Roasted sweet potatoes and juicy chicken make it a satisfying, complete meal, and the sweet apples, tangy goat cheese, crunchy pecans, and chewy cranberries make every bite different. The sweet potatoes and chicken even roast on the same sheet pan, so cleanup is a breeze.

The secret to the best kale salad is massaging the vinaigrette right into the leaves. It softens the kale and takes away that tough, bitter bite, so even kale skeptics will go back for seconds. If you love hearty fall salads, my shaved Brussels sprout salad is another one you'll want on repeat.

It's perfect for a cozy weeknight dinner, meal prep lunches, or as a gorgeous side at Thanksgiving. And if you need more fall salads like this one, you're going to LOVE my Cranberry Quinoa Salad or my Pear Salad with Dijon Vinaigrette!

Why You’ll Love This Recipe

A salad that's actually filling. Chicken and roasted sweet potatoes turn it into a full meal with 23 grams of protein per serving.
Sweet and savory in every bite. Apples and cranberries balance out the tangy goat cheese and smoky chicken.
One-pan roasting. The sweet potatoes and chicken cook on the same sheet pan.
Naturally gluten-free. Made with simple, whole-food ingredients.
Holiday-worthy. It's colorful enough to bring to Thanksgiving or Friendsgiving.

Ingredients Needed To Make This Fall Harvest Salad

Here's a little bit about everything that goes into this fall harvest salad:

Photo of ingredients for Fall Harvest Salad with labels.

Kale: A hearty base that holds up to the dressing without getting soggy. Massaging it makes it tender.
Sweet potato: Roasted until caramelized and tender for a cozy, filling bite.
Chicken breast: Seasoned with smoked paprika, chili powder, and garlic powder for a smoky, savory kick.
Honeycrisp apple: Adds a sweet, juicy crunch. Any crisp apple works.
Goat cheese: Creamy and tangy, it pairs perfectly with the apples and balsamic.
Pecans and dried cranberries: The classic fall combo of crunch and chewy sweetness.
Balsamic vinaigrette: A simple homemade dressing with balsamic, honey, and Dijon that ties everything together.

How to Make Fall Harvest Salad

Start by roasting the diced sweet potatoes at 425°F while you season the chicken with smoked paprika, chili powder, garlic powder, salt, and pepper. After 20 minutes, toss the sweet potatoes, add the chicken to the same pan, and roast until the chicken is cooked through.

While everything roasts, whisk together the balsamic vinaigrette and massage it into the kale with your hands so the leaves soften. Then pile on the apples, sliced chicken, sweet potatoes, goat cheese, pecans, and cranberries, give it a toss, and dig in!

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the diced sweet potato with avocado oil, salt, and pepper. Spread on the baking sheet and bake for 20 minutes.

Step 2: Mix the chicken seasonings and sprinkle them over the chicken breasts. Remove the sweet potatoes, toss them, and add the chicken to the same pan. Bake for 16-18 minutes, until the chicken reaches 165°F.

Step 3: While everything bakes, whisk together the vinaigrette ingredients. Pour the vinaigrette over the kale and massage it in with your hands until fully coated. Let it sit for at least 15 minutes.

Step 4: Top the kale with the sliced apple, chicken, sweet potatoes, goat cheese, pecans, and cranberries. Toss everything together and serve.

Before you start

erin antoniak in the kitchen giving expert tips on how to make her recipes

Erin's Expert Tips

From my kitchen to yours

Massage the kale by hand. Work the vinaigrette into the leaves and let it sit at least 15 minutes. It breaks down the tough leaves and makes every bite easier to eat.
Use one pan. Roast the sweet potatoes first, then add the chicken to the same pan for the last 16-18 minutes.
Cut the sweet potatoes evenly. Similar-sized cubes roast at the same rate and get nicely caramelized.
Slice the apple last. Cutting it right before serving keeps it crisp and keeps it from browning.
Toast the pecans. A few minutes in a dry skillet brings out even more nutty flavor.

Frequently Asked Questions

Below are some common questions about this fall harvest salad.

Yes! Roast the chicken and sweet potatoes and make the dressing up to 2 days ahead. Massage the kale and assemble the salad the day you plan to serve it.

Spinach, arugula, or a spring mix all work. Since they're more delicate than kale, skip the massaging and toss with the dressing right before serving.

Yes, this salad is naturally gluten-free. Just double-check that your Dijon mustard and dried cranberries are labeled gluten-free.

Absolutely. Leave out the chicken and add a can of drained chickpeas or extra roasted sweet potato for a hearty vegetarian version.

Feta or blue cheese are great swaps. For a dairy-free version, skip the cheese and add a little avocado for creaminess.

Storing leftovers

For the best leftovers, store the dressed kale, chicken, sweet potatoes, and toppings in separate airtight containers in the fridge. Enjoy within 1-2 days, and slice the apple fresh so it doesn't brown. This salad doesn't freeze well, but the chicken and sweet potatoes can be warmed up before adding them back to the kale.

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

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23gprotein

dinner, gluten-free, lunch, Salad