As the leaves turn vibrant shades of red and gold, I find myself drawn to the comforting embrace of seasonal ingredients. This Chopped Fall Harvest Salad with Chicken is my go-to for celebrating autumn’s bounty. Packed with roasted sweet potatoes, crisp apples, and tender chicken, it combines health with heartiness, making it a perfect family meal or meal prep option. With just 10 minutes of active time, you can whip it up in a flash or take your time to roast those sweet potatoes to caramelized perfection. Plus, it’s gluten-free and high in protein, ensuring that every bite not only pleases your taste buds but also nourishes your body. Curious about how to bring the flavors of fall into your kitchen? Let’s dive into this recipe that’s sure to become a seasonal favorite! Why is Fall Harvest Salad a must-try? Seasonal Ingredients: This salad showcases the best of autumn with its blend of roasted sweet potatoes, crisp apples, and tender chicken, creating a dish that celebrates the season. Quick Prep Time: With only 10 minutes of active cooking, it’s perfect for busy weeknights or cozy family dinners. Nutritional Powerhouse: Packed with high protein and gluten-free ingredients, you’ll feel good about every delicious bite. Flavorful Vinaigrette: The warming cinnamon tahini orange vinaigrette adds a unique twist that elevates the entire dish, making it feel both comforting and special. Versatility: It’s a fantastic meal prep option; make it ahead and enjoy fresh, vibrant flavors all week long. Try serving it alongside some Fruit Salad Refreshing for a delightful combination! Chopped Fall Harvest Salad with Chicken Ingredients For the Salad Diced Sweet Potatoes – Provides natural sweetness and a hearty texture; butternut squash can be used as a substitute for a similar flavor profile. Olive Oil – Essential for roasting the sweet potatoes; avocado oil works well as a high smoke point alternative. Mixed Greens – Adds a refreshing base; feel free to use any salad greens you prefer. Shredded Chicken – Packed with high protein; rotisserie chicken is a quick, convenient substitution. Diced Apples – Introduces a crisp texture and natural sweetness; Granny Smith for a tart touch, or Fuji for sweetness. Dried Cranberries – Contributes chewy sweetness; can swap with raisins or cherries for a different flavor. Pumpkin Seeds (Pepitas) – Offers a delightful crunch and nutrition; walnuts can be used for a different texture. Goat Cheese – Adds creaminess and tang; substitute with feta for a different flavor or omit for a dairy-free option. For the Dressing Orange Vinaigrette – Ties the salad together with zesty flavor; store-bought options are perfect for a quick meal. This Chopped Fall Harvest Salad with Chicken is not only a feast for the eyes but a delightful mixture of flavors and textures that embrace the essence of fall! Enjoy! Step‑by‑Step Instructions for Chopped Fall Harvest Salad with Chicken Step 1: Preheat and Prepare Begin by preheating your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper. This ensures the sweet potatoes roast nicely and don’t stick. Diced sweet potatoes will be ready to roast, bringing out their natural sweetness and developing that caramelized flavor we love in this Chopped Fall Harvest Salad with Chicken. Step 2: Roast the Sweet Potatoes In a mixing bowl, toss the diced sweet potatoes with a generous drizzle of olive oil, along with a pinch of salt and pepper. Spread them evenly on the prepared baking sheet and roast for 25-35 minutes, or until they are golden brown and fork-tender. Stir halfway through to ensure even cooking. Keep an eye out for that delicious caramelization! Step 3: Prepare the Orange Vinaigrette While the sweet potatoes are roasting, you can whip up the vibrant orange vinaigrette. In a small jar, combine the dressing ingredients, including tahini, orange juice, a sprinkle of cinnamon, and a dash of salt. Secure the lid tightly and shake vigorously until everything is well blended and creamy. This dressing will add a luscious finish to your Chopped Fall Harvest Salad with Chicken. Step 4: Chop the Salad Ingredients As the sweet potatoes roast, chop your mixed greens and dice the apples. Aim for bite-sized pieces to ensure a delightful mix of flavors in every forkful. Arrange the ingredients into a large salad bowl, creating a colorful base that sets the stage for this nourishing autumn salad. Step 5: Combine the Ingredients When the sweet potatoes are finished roasting, allow them to cool for a few minutes to avoid wilting the greens. Add the warm sweet potatoes to the large bowl along with the shredded chicken, diced apples, goat cheese, pumpkin seeds, and dried cranberries. The warm sweet potatoes will gently soften the goat cheese, making it even creamier. Step 6: Dress and Toss the Salad Drizzle the prepared orange vinaigrette over the salad mixture, making sure to coat everything evenly. Gently toss the salad until all ingredients are well combined, allowing the flavors to meld beautifully. The vibrant colors and textures in your Chopped Fall Harvest Salad with Chicken will make you excited to dig in! Step 7: Serve Immediately Once tossed, serve the salad immediately for the freshest taste. This Chopped Fall Harvest Salad with Chicken is perfect as a light main course or as a side dish to accompany your favorite protein. Enjoy the cozy flavors of fall with every delicious bite! Make Ahead Options These Chopped Fall Harvest Salad with Chicken are perfect for meal prep, making your busy weeknights a breeze! You can roast the diced sweet potatoes and prepare the orange vinaigrette up to 3 days in advance, storing them separately in the refrigerator. To maintain freshness and prevent sogginess, keep the dressing in a sealed jar and assemble the salad right before serving. Before you’re ready to enjoy, simply combine the roasted sweet potatoes, shredded chicken, chopped greens, diced apples, and the other components in a large bowl, then drizzle with the dressing. This way, you can savor a delightful, vibrant meal that feels just like freshly made! What to Serve with Chopped Fall Harvest Salad with Chicken? Pair this delightful salad with complementary dishes or drinks to create a cozy, heartwarming meal. Creamy Mashed Potatoes: Velvety and buttery, mashed potatoes add comfort and richness that pairs beautifully with the salad’s fresh flavors. Honey-Glazed Carrots: Sweet and tender, these carrots provide a lovely contrast to the savory elements of the salad while capturing autumn’s essence. Warm Bread Rolls: Freshly baked rolls or a crusty baguette offer a satisfying texture, perfect for scooping up the salad’s delicious vinaigrette. Roasted Brussels Sprouts: Crunchy outside and tender inside, roasted Brussels sprouts enhance the meal with a nutty flavor that resonates with the sweet potatoes. Quinoa Pilaf: Nutty and protein-rich, a quinoa pilaf can further elevate your meal, adding nutrients and a chewy texture. Apple Cider: This refreshing drink complements the salad’s crisp apples and warms the heart, making it a seasonal celebration in a glass. Pumpkin Spice Muffins: A delightful dessert that captures fall’s essence, these muffins are perfect for a sweet finish after the savory salad. Cheese Platter: A selection of cheeses, including creamy goat cheese, can provide additional flavor and texture contrasts, making your meal interactive. Chai Latte: A warm chai latte filled with spices can perfectly balance the salad’s flavors, wrapping you in autumn’s cozy embrace. How to Store and Freeze Chopped Fall Harvest Salad with Chicken Fridge: Store the assembled salad in an airtight container to keep it fresh for up to 3 days. Keep the dressing separate until ready to serve to maintain crunchiness. Freezer: We don’t recommend freezing the salad as the texture of the vegetables and greens can become mushy once thawed, compromising the overall quality of the Chopped Fall Harvest Salad with Chicken. Leftovers: If you have leftover roasted sweet potatoes or chicken, you can store them in the fridge for up to 3 days. Enjoy them in a wrap or as a topping for another salad! Reheating: For leftover roasted sweet potatoes, reheat in the oven at 350°F (175°C) until warmed through—about 10 minutes—before adding to your next salad. Expert Tips for Chopped Fall Harvest Salad Roast to Perfection: Ensure sweet potatoes are fully tender and caramelized for the best flavor. Overcooking can lead to mushiness—aim for a golden brown hue! Keep It Fresh: If preparing ahead, store the dressing separately to prevent sogginess. Mix just before serving for that bright, crisp taste in your Chopped Fall Harvest Salad. Ingredient Substitutions: Don’t hesitate to customize! Use whatever seasonal fruits or nuts you have on hand, such as pears instead of apples or pecans instead of pumpkin seeds. Balance Your Flavors: Adjust the amount of dressing to your liking. Sometimes, less is more; start with a small amount and add more if needed to suit your taste. Texture Variety: For an extra crunch, add some sliced radishes or bell peppers to the mix. This can enhance the texture and flavor profile of your Chopped Fall Harvest Salad. Season Wisely: Lightly season your greens and other ingredients with salt and pepper to bring out their natural flavors without overpowering the salad. Chopped Fall Harvest Salad with Chicken Variations Feel free to personalize your dish with delightful twists and substitutions that will suit your taste buds! Vegetarian Delight: Swap the chicken for chickpeas for a plant-based protein boost that keeps it hearty and satisfying. Chickpeas will take on the flavors of the vinaigrette beautifully, giving you a nutritious alternative without sacrificing that comforting feel. Quinoa Boost: Add cooked quinoa or farro for a nutty flavor and extra fiber. This addition not only enhances the salad’s texture but also makes it even more filling, transforming it into a wholesome meal that warms the soul. Spicy Kick: Toss in a pinch of cayenne pepper or diced jalapeños for a touch of heat. A little spice can elevate the flavor profile and offer a delightful contrast to the sweetness of the roasted sweet potatoes and apples. Nutty Crunch: Substitute pumpkin seeds with toasted walnuts or pecans for a rich, earthy flavor. These nuts will add a satisfying crunch while enhancing the cozy autumn vibe of the salad. Fruit Variations: Replace diced apples with pears or toss in some pomegranate seeds for a juicy burst. Each fruit brings its own sweetness and texture, making the salad unique while allowing you to embrace seasonal flavors. Dairy-Free Option: Omit goat cheese or replace it with a dairy-free feta for a creamy finish without the dairy. Enjoying a dairy-free version makes this salad accessible for everyone while still keeping it indulgent and delicious. Roasted Veggie Medley: Add in roasted Brussels sprouts or beets to enrich the harvest flavors. These veggies not only boost the nutritional value but also reinforce that cozy fall essence we love in this salad. Now that you’re inspired to customize, enjoy exploring these variations to make your Chopped Fall Harvest Salad with Chicken truly your own! Chopped Fall Harvest Salad with Chicken Recipe FAQs How do I choose ripe sweet potatoes for my salad? When selecting sweet potatoes, look for those that are firm and smooth without any dark spots or blemishes. The skin should be intact and not wrinkled. I recommend larger sweet potatoes for more meat and less waste. What’s the best way to store leftovers of the Chopped Fall Harvest Salad? Store the assembled salad in an airtight container in the fridge for up to 3 days. If you want to prevent sogginess, keep the dressing separate until you’re ready to serve. Simply combine before enjoying! Can I freeze this salad, or any of its ingredients? I don’t recommend freezing the entire salad since the texture of the greens, fruits, and other fresh ingredients will become mushy. However, if you have leftover roasted sweet potatoes or chicken, you can freeze those separately. Store them in an airtight container for up to 3 months, and reheat them in the oven at 350°F (175°C) for 10 minutes before adding to your next salad. What can I do if my sweet potatoes aren’t roasting evenly? If your sweet potatoes are roasting unevenly, make sure they’re diced into similar-sized pieces, roughly 1-inch cubes. Stir them halfway through cooking to promote even browning. If they’re browning too quickly, reduce the oven temperature slightly. Are there any dietary considerations for this salad? Absolutely! This Chopped Fall Harvest Salad is gluten-free and high in protein, making it suitable for many diets. If you’re concerned about dairy, you can swap out the goat cheese for a dairy-free alternative, or leave it out entirely for a lighter version. Just be cautious with any allergies to specific ingredients like nuts or dried fruits. Chopped Fall Harvest Salad with Chicken for Cozy Nights This Chopped Fall Harvest Salad with Chicken is a perfect blend of roasted sweet potatoes, apples, and chicken that celebrates autumn's bounty. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: SaladCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad2 cups Diced Sweet Potatoes Butternut squash can be used as a substitute.2 tablespoons Olive Oil Avocado oil can also be used.4 cups Mixed Greens Any salad greens can be used.2 cups Shredded Chicken Rotisserie chicken is a quick substitution.1 cup Diced Apples Granny Smith for tart, Fuji for sweetness.1/2 cup Dried Cranberries Can swap with raisins or cherries.1/4 cup Pumpkin Seeds (Pepitas) Walnuts can be used for a different texture.4 ounces Goat Cheese Substitute with feta or omit for dairy-free.For the Dressing1/4 cup Orange Vinaigrette Store-bought options are ideal. Equipment ovenbaking sheetmixing bowlJar Method Preparation InstructionsPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread on the baking sheet and roast for 25-35 minutes.Combine tahini, orange juice, cinnamon, and salt in a jar. Shake until well blended for the vinaigrette.Chop the mixed greens and dice the apples. Arrange in a large salad bowl.Add warm roasted sweet potatoes, shredded chicken, diced apples, goat cheese, pumpkin seeds, and dried cranberries to the bowl.Drizzle the orange vinaigrette over the salad and toss gently until combined.Serve immediately for the freshest taste. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 2mg NotesStore assembled salad in an airtight container for up to 3 days. Keep dressing separate until ready to serve. This salad is perfect as a light main course or side dish. Tried this recipe?Let us know how it was!
