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.
Jump to:
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:
- 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.
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!
If you liked this recipe, you'll want to try these…
Ingredients
- 4-6 cups shredded kale
- 1 sliced large honeycrisp apple
- 4 oz goat cheese
- ½ cup chopped pecans
- ½ cup dried cranberries
- ⅓ cup balsamic vinegar
- ½ cup avocado oil or olive
- 2 tablespoon honey
- 1 tablespoon dijon
- 1 clove garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 large sweet potato about 3 cups, diced into cubes or thin slices
- 2 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 small breasts chicken
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Start by preheating your oven to 425F. Line a large baking sheet with parchment paper.
- Toss together sweet potato with avocado oil, salt, and pepper. Bake for 20 minutes.
- Mix together seasoning for chicken, then sprinkle it on the breasts.
- After 20 minutes, take sweet potatoes out of the oven, toss, and then add the chicken to the same pan as the sweet potatoes. Bake both for another 16-18 minutes or until chicken reaches 165F.
- While baking, prepare vinaigrette by mixing all ingredients together.
- Add vinaigrette to kale and toss till full coated. Let sit at least 15 minutes. I use my hands to massage the kale and break down the leaves, the more you do this, the easier it is to eat.
- Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
- Toss to coat! Enjoy
- Massage by hand. Use your hands to mix the balsamic vinaigrette into the kale and let it sit at least 15 minutes. This breaks down the tough leaves and makes every bite so much easier to eat.
- Cook in one pan for less mess. Cook the sweet potatoes first, then add the chicken to the same pan for the final 16-18 minutes.
- Keep all the components separate if storing. The assembled salad with dressing gets soggy fast, so build only what you'll eat right away.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Kathryn says
This salad was amazing! Bursting with flavor and different textures. I will definitely be making it again.
Erin says
Hi Kathryn, so happy you loved it!! 🙂
Grace says
a crowd pleaser!! made this for friendsgiving and even the kale haters loved it! thank you 🙂
Erin says
Hi Grace, so glad it was a hit!
Rachel Geosits says
I made this salad as a side dish to a Thanksgiving Lunch I hosted and it was a HIT. I decided to leave out the chicken in the recipe this time but I could eat this salad every single day!
Erin says
Hi Rachel, so glad everyone loved it! 🙂
Sonia says
The best fall salad! Was such a great addition for a Friendsgiving!
Erin says
Hi Sonia, so happy you loved it! 🙂
Adele says
Made a double batch for a work potluck and it was amazing! Dressed the kale the night before and kept all components separate until ready to eat! I did sub feta for goat cheese, and since it was a side I omitted the chicken but used the spice blend for the chicken on the sweet potatoes! Will definitely make again 🙂
Erin says
Hi Adele, so so glad you loved it and made it your own!!
Shelby says
I’ve made this a couple times now and absolutely love it!! Makes me feel in such a fall mood with a great pairing of tastes and textures.
Erin says
Hi Shelby, so happy you love it so much!!
Sara says
My go to dinner salad! I do my sweet potatoes in the air fryer so they’re nice and crispy and grill the chicken separately. Such a filling, delicious salad that works great for a crowd.
Erin says
Hi Sara, so happy you loved it!!
Jayne Roberts says
Such a great classic fall salad. The balsamic dressing has become my go-to, and I use it for everything now!
Erin says
Hi Jayne, so happy you loved it!!
Olivia says
my FAV salad recipe. Dressing is chefs kiss. erin never misses!!!!
Erin says
Hi Olivia, so happy you loved it so much!!
Carly says
Our favorite salad ever!! Easy to make and sub what I have on hand, but perfect as the recipe is written!
Erin says
Hi Carly, so happy you loved it! 🙂
Casey Colodny says
Made this salad for a family get together and it was a HIT! thinking ill try doing seared salmon or shrimp on it next time. so yummy!
Erin says
Hi Casey, so happy everyone loved the salad and great idea!! Good additions!
Hope says
I made this salad for a work thanksgiving lunch and everyone absolutely raves about it. It was so fresh and delicious with the perfect touch of fall.
Erin says
Hi Hope, so happy you loved it!!
Len says
Made this salad last night and it was fantastic. I did sub the kale with mixed greens. Since the greens are more "delicate" I didn't use as much dressing. I think the full amount of dressing would have overwhelmed mixed. Thank you for sharing your talents!
Erin says
Hi Len, I am so glad you liked it and made it your own!!
Christie says
This salad was SO good!!! We grilled the chicken instead but used the same seasonings she recommended, just mixed it into oil.
Erin says
Hi Christie, I am so glad you liked it and made it your own!!
Delaney says
Such a delicious salad! Everything pairs well together and it’s light while still really filling. Definitely will make again!
Erin says
Hi Delaney, so happy you loved it!!
Lex says
Best salad ever. Even makes kale taste good! The trick to massage the dressing in the kale and let sit for 15 minutes worked wonders.
Erin says
Hi Lex, so happy you loved it and glad that worked for you too!!
Erica says
This was so good! It had great fall flavors and was so filling. All the flavors complimented each other so well! I cooked the sweet potatoes and chicken ahead of time so it took no time to throw this salad together. I loved the chicken seasoning so much I am going to start using it for my meal prep!
Erin says
Hi Erica, I am so happy you liked the salad so much!!
Sammi says
Made this salad for lunches this week and it is not disappointing! The flavors go together perfectly and it tastes like an even better version of Sweetgreen's fall harvest salad. Probably my favorite ELW recipe thus far!
Erin says
Hi Sammi, so happy you loved the salad so much!!
Emily says
So tasty! Most deinfitley a fall staple for any party.
Erin says
Hi Emily, I am so glad you enjoyed them!!
Amanda says
I live in Virginia, where it doesn't quite feel like Fall yet, despite how badly I want to do all the fun Fall activities and eat all the Fall themed foods. This salad was a great Fall recipe that wasn't hot like a casserole or soup would be. I loved it! I roasted the potatoes and chicken one evening and have been eating this salad for lunch and/or dinner for the past 3 days since. It will definitely become a Fall (if not every season) staple for me. Thanks Erin!!
Erin says
Hi Amanda, come to Philly!! It is Fall here haha I am so happy you loved the salad, and yes- enjoy it year round! 🙂