This colorful fall harvest salad features tender chicken, crispy apples, crunchy nuts, and mixed greens. It’s like autumn on a plate! The dressing adds a yummy touch.
Honestly, I love how all the flavors play together—sweet, crunchy, and savory! Perfect for lunch or dinner, and it’s so simple to whip up! Just toss everything together and enjoy!
Key Ingredients & Substitutions
Chicken: I use boneless and skinless chicken breasts for their convenience, but thighs are juicier and flavorful. If you’re vegetarian, try using chickpeas or tofu for protein instead!
Butternut Squash: It’s sweet and adds great texture. If it’s hard to find, sweet potatoes or pumpkin can work well in its place. Just adjust roasting time as needed!
Greens: Baby spinach is my go-to, but mixed greens or kale are also great choices. If you want a crunchier texture, try romaine or arugula.
Dried Cranberries: They give a nice burst of sweetness! If you’d rather, diced fresh pears or apples can add some juiciness instead.
Cheese: Goat cheese offers creaminess and tang. Feta is a good alternative, or skip the cheese if you’re dairy-free and add a handful of roasted chickpeas for protein.
How Do I Roast Butternut Squash Perfectly?
Roasting butternut squash elevates its natural sweetness and creates a nice texture. Follow these simple steps for success:
- Preheat your oven to 400°F (200°C).
- Peel and dice the squash into even cubes; try to keep them around 1-inch for even cooking.
- Toss the cubes with olive oil, salt, and pepper before spreading them in a single layer on a baking sheet.
- Roast for 20-25 minutes, turning halfway through to get that lovely caramelization.
Let them cool slightly before adding them to your salad. This enhances their flavor and prevents wilting your greens!
Fall Harvest Salad with Chicken
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil (for cooking chicken)
- Salt and black pepper to taste
- 6 cups fresh baby spinach or mixed greens
- 1 cup butternut squash, peeled and diced
- 1 tbsp olive oil (for roasting squash)
- Salt and pepper to taste (for squash)
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 cup pumpkin seeds (pepitas)
- 1 medium apple, thinly sliced (preferably a crisp variety like Honeycrisp or Fuji)
- 1/2 cup crumbled goat cheese or feta cheese
For the Dressing:
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup or honey
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and black pepper to taste
How Much Time Will You Need?
This tasty fall salad takes about 15 minutes to prepare and 25 minutes to cook the chicken and squash. Altogether, you’ll need about 40 minutes to enjoy a fresh, hearty salad packed with flavor!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper until well-coated. Spread the squash on a baking sheet in a single layer. Roast for about 20-25 minutes, or until tender and lightly caramelized. Once done, set it aside to cool slightly.
2. Cook the Chicken:
While the squash is roasting, season your chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Once done, remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.
3. Assemble the Salad:
In a large salad bowl, layer the fresh baby spinach or mixed greens as your base. Next, arrange the roasted butternut squash, sliced chicken, dried cranberries, sliced apple, pecans, pumpkin seeds, and crumbled goat cheese over the greens in a colorful pattern.
4. Prepare the Dressing:
In a small bowl, whisk together the apple cider vinegar, maple syrup (or honey), olive oil, Dijon mustard, salt, and pepper until everything is well combined. This will add a delicious tangy-Sweet flavor to your salad!
5. Dress the Salad and Serve:
Just before serving, drizzle the dressing over your salad. Toss gently if you prefer a more mixed salad, or leave it layered for a beautiful presentation. Serve immediately, and enjoy the vibrant, fresh flavors of fall!
This Fall Harvest Salad is a delightful combination of sweet roasted squash and apples, tangy cranberries, and savory chicken topped with creamy goat cheese. The crunch from the nuts and seeds creates an enjoyable texture, making it the perfect hearty meal for those cooler autumn days!
Can I Use Cooked Chicken Instead of Raw?
Absolutely! If you have cooked chicken on hand, you can simply slice it up and add it to the salad. This will save you some cooking time and still give you a delicious dish!
What Can I Substitute for Butternut Squash?
If butternut squash is not available, sweet potatoes or acorn squash are excellent substitutes. Just chop them into similar-sized pieces and roast them the same way!
How Do I Store Leftover Salad?
To store leftovers, place the salad in an airtight container and keep it in the fridge for up to 2 days. However, it’s best to store the dressing separately to keep the greens crisp until you’re ready to eat!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the roasted squash, cooked chicken, and dressing in advance and assemble them just before serving. This way, the ingredients stay fresh and delicious!
