Fall Harvest Salad

Chopped harvest salad with chicken, mixed greens, roasted sweet potatoes, dried cranberries, pumpkin seeds, and goat cheese all tossed with dressing in a white bowl. Next to the bowl is a jar of more dressing and a white kitchen towel.

4.88 from 39 votes

Fall harvest salad with chicken, sweet potatoes, apples, cranberries, pumpkin seeds, and goat cheese, tossed with a creamy orange vinaigrette. Full of flavors and textures, and perfect for autumn.

Course Main Course, Salad

Cuisine American

Keyword autumn harvest salad, fall harvest salad, harvest chicken salad, harvest salad

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 526kcal

Author Kelly Nardo

Ingredients

2 cups diced sweet potatoes (8 ounces)
1/2 tablespoon olive oil
6 cups mixed greens, roughly chopped (180 grams)
1 1/2 cups shredded chicken (6 ounces)
1 cup diced apple (100 grams)
2 tablespoons dried cranberries
2 tablespoons pumpkin seeds/pepitas (I used roasted)
1/3 cup goat cheese (1.5 ounces)
1/4 cup orange vinaigrette
salt and pepper, to taste

Instructions

Roast your potatoes. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add diced potatoes, oil, and some salt and pepper to the sheet. Mix well to combine. Roast for 25-35 minutes until browned and fork tender.
While the potatoes roast, make your dressing. Mix all ingredients into a jar. Adjust according to taste.
Prep your salad ingredients. Roughly chop your greens and dice your apples.
Assemble the salad. Once the potatoes are done, let them cool for a couple of minutes. In a large salad bowl or mixing bowl, add greens, chicken, roasted potatoes, diced apples, goat cheese, pumpkin seeds, cranberries, and a pinch of salt and pepper. Pour over the dressing and toss well to combine.
Enjoy!

Nutrition