Easy Fall Harvest Salad with Chicken and Sweet Potatoes

If you’re looking for a vibrant and satisfying way to celebrate the flavors of autumn, this easy Fall Harvest Salad with Chicken and Sweet Potatoes is a must-try. It combines roasted sweet potatoes, tender chicken, fresh greens, and a tangy apple cider vinegar dressing that perfectly balances sweet and savory. Packed with textures and tastes from the best seasonal ingredients, this salad is an effortless dish that feels like a cozy dinner and a festive celebration all in one.

Why You’ll Love This Recipe

• Simple preparation: This salad comes together quickly, letting you enjoy fall flavors without spending hours in the kitchen.
• Nutritious and balanced: With protein, fiber, and fresh veggies, it’s both healthy and filling.
• Perfect seasonal ingredients: Roasted sweet potatoes and crisp apples bring in those comforting autumn notes.
• Flavor-packed dressing: The apple cider vinegar dressing offers a zesty kick that ties all elements together flawlessly.
• Customizable and versatile: You can easily swap ingredients to suit your preferences or pantry staples.

Ingredients You’ll Need

This Fall Harvest Salad with Chicken and Sweet Potatoes requires simple ingredients that you might already have on hand. Each one plays a key role in building flavor, texture, and color for a well-rounded dish you’ll want to make again and again.

• Sweet potatoes: Roasted until tender and caramelized for natural sweetness and a hearty texture.
• Chicken breast: Cooked and sliced to add lean protein and a satisfying bite.
• Mixed greens: A fresh base delivering crispness and a leafy contrast to the roasted veggies.
• Apple: Adds a refreshing crunch and subtle sweetness to brighten each forkful.
• Red onion: Thinly sliced for a mild pungency that balances the salad’s sweetness.
• Toasted pecans or walnuts: Bring earthy notes and an irresistible crunch.
• Shredded mozzarella cheese (vegetal): For creamy, melty texture and mild flavor without overpowering the salad.
• Apple cider vinegar: The base of the dressing, providing that sharp, fruity acidity that cuts through richness.
• Olive oil: Adds smoothness and binds the dressing together.
• Honey or maple syrup: Offers gentle sweetness to balance the vinegar’s tang.
• Dijon mustard: Injects a subtle kick and thickness to the dressing.
• Salt and pepper: Essential seasonings to bring out the natural flavors.

Variations for Fall Harvest Salad with Chicken and Sweet Potatoes

One of the best parts about this salad is how you can easily tweak it according to your taste, dietary preferences, or whatever ingredients you have around. Don’t hesitate to make it your own and experiment with these variation ideas.

• Vegetarian version: Replace chicken with roasted chickpeas or grilled tofu for protein.
• Different greens: Swap mixed greens for arugula, spinach, or kale for a peppery or earthy twist.
• Alternative nuts: Use almonds, pumpkin seeds, or even sunflower seeds if preferred or allergy-friendly.
• Vegan dressing swap: Use maple syrup instead of honey and add a touch of mustard for creaminess without any animal products.
• Spice it up: Add a pinch of smoked paprika or chili flakes to the dressing to give it a subtle heat.

How to Make Fall Harvest Salad with Chicken and Sweet Potatoes

Step 1: Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized, flipping halfway through for even cooking.

Step 2: Cook the Chicken

While the sweet potatoes roast, season chicken breasts with salt and pepper. Cook them in a skillet over medium heat with olive oil for 5-7 minutes per side until no longer pink inside. Let rest, then slice into bite-sized pieces.

Step 3: Prepare the Dressing

In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust the balance until you get a well-rounded tangy-sweet dressing.

Step 4: Assemble the Salad

In a large bowl, combine mixed greens, roasted sweet potatoes, sliced chicken, thinly sliced apple and red onion, toasted nuts, and shredded mozzarella cheese (vegetal). Drizzle with dressing and toss gently to coat all ingredients evenly.

Pro Tips for Making Fall Harvest Salad with Chicken and Sweet Potatoes

• Roast evenly: Cut sweet potatoes into uniform pieces to ensure even cooking throughout.
• Rest the chicken: Let cooked chicken rest for a few minutes before slicing to retain juices and tenderness.
• Toast nuts lightly: Toast pecans or walnuts in a dry pan for a few minutes until fragrant to enhance their flavor.
• Serve fresh: This salad is best served immediately to enjoy the contrast of warm roasted veggies and crisp greens.
• Dressing balance: Taste and adjust your dressing gradually to avoid too much acidity or sweetness.

How to Serve Fall Harvest Salad with Chicken and Sweet Potatoes

Garnishes

Sprinkle extra toasted nuts or a sprinkle of shredded mozzarella cheese (vegetal) on top for an inviting look and extra flavor. Fresh parsley or thyme can also add a lovely herbal finish.

Side Dishes

Pair this salad with a warm bowl of butternut squash soup or crusty whole-grain bread to complete a wholesome fall meal.

Creative Ways to Present

For dinner parties, serve the salad in individual mason jars layered beautifully or on elegant platters with the dressing drizzled just before serving for a striking presentation.

Make Ahead and Storage

Storing Leftovers

Store the salad components separately if possible, especially the dressing and roasted sweet potatoes, to keep textures fresh. In an airtight container, you can refrigerate leftovers for up to 3 days.

Freezing

Roasted sweet potatoes and cooked chicken freeze well. Freeze them separately in freezer-safe bags and thaw in the refrigerator before adding to fresh greens. Avoid freezing the entire salad mixed with dressing to prevent sogginess.

Reheating

Warm leftover sweet potatoes and chicken gently in a skillet or microwave before combining with fresh greens and other cold ingredients for the best texture and flavor.

FAQs

Can I use other types of squash instead of sweet potatoes?

Absolutely! Butternut or acorn squash works wonderfully and brings a similar sweetness and texture to this Fall Harvest Salad with Chicken and Sweet Potatoes.

Is this salad suitable for meal prep?

Yes. Keep components like roasted sweet potatoes, chicken, and dressing separate until ready to eat to maintain freshness and texture throughout the week.

Can I make the dressing ahead of time?

Definitely. The apple cider vinegar dressing can be stored in the fridge for up to a week, just give it a good shake before using.

What can I substitute for pecans or walnuts?

Pumpkin seeds, sunflower seeds, or sliced almonds make excellent alternatives, offering a similar crunch and nutty flavor.

Can this salad be served warm?

It can! Toss warm roasted sweet potatoes and chicken with the greens and dressing for a comforting warm version of this salad.

Final Thoughts

This easy Fall Harvest Salad with Chicken and Sweet Potatoes is a celebration of the season’s best flavors and textures. Whether you’re feeding a crowd or making a weekday dinner, its balanced layers of roasted veggies, fresh greens, and tangy dressing come together effortlessly. Give it a try you’ll find it quickly becomes one of your favorite ways to enjoy the crisp beauty of autumn.

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