Name: Chopped Fall Harvest Salad with Chicken for Cozy Nights
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups Diced Sweet Potatoes (Butternut squash makes a great substitution.); 0.5 tablespoon Olive Oil (Try avocado oil for a different flavor profile.); 6 cups Mixed Greens (Swap in spinach or kale based on your taste.); 1.5 cups Shredded Chicken (Use rotisserie chicken for a quicker option.); 1 cup Diced Apple (Honeycrisp or Granny Smith varieties are best.); 2 tablespoons Dried Cranberries (Feel free to use raisins or pomegranate seeds.); 2 tablespoons Pumpkin Seeds (Sunflower seeds or slivered almonds can also work.); 0.33 cup Goat Cheese (Feta cheese can be a delightful alternative.); 0.25 cup Orange Vinaigrette (Adjust sweetness using honey or maple syrup.); Salt (Essential for seasoning to your liking.); Pepper (Essential for seasoning to your liking.)

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As the leaves begin to turn vibrant shades of orange and gold, I find myself craving a salad that captures the essence of autumn. Enter my Chopped Fall Harvest Salad with Chicken—a delightful blend of roasted sweet potatoes, juicy apples, and creamy goat cheese, all tossed together with a zesty orange vinaigrette. This gluten-free, high-protein dish is perfect for meal prep, allowing me to savor the season’s bounty without spending hours in the kitchen. Not only is this colorful creation satisfying and nutritious, but it also brings a comforting warmth to your dining table during crisp fall evenings. Are you ready to embrace the flavors of fall and elevate your salad game?

Why will you love this salad?

Colorful, Flavorful Delight: This Chopped Fall Harvest Salad bursts with the vibrant colors and flavors of autumn, making it not just a meal but a celebration of the season on your plate.

Nutritious & Satisfying: Packed with high protein from chicken and nutritious ingredients, it makes for a hearty dish that even the pickiest eaters will enjoy.

Meal Prep Friendly: Whip it up in 40 minutes (or just 10 with a head start), perfect for those busy weeks! Consider also making a batch of my Garlic Parmesan Chicken to add to your meal routine.

Versatile Recipe: Swap ingredients based on your preference—add quinoa for a boost or try different nuts for extra crunch.

Unexpected Comfort: With its cozy combination of roasted sweet potatoes and creamy goat cheese topped with zesty vinaigrette, this salad is truly comfort food in disguise. Start embracing the season with this wholesome dish!

Chopped Fall Harvest Salad Ingredients

This delightful Chopped Fall Harvest Salad with Chicken is not only a feast for the eyes but also packed with wholesome goodness!

For the Salad
• Diced Sweet Potatoes (2 cups) – Adds a natural sweetness and a hearty texture. Note: Butternut squash makes a great substitution.
• Olive Oil (1/2 tablespoon) – Essential for roasting sweet potatoes, contributing heart-healthy fats. Tip: Try avocado oil for a different flavor profile.
• Mixed Greens (6 cups) – Forms the refreshing base of the salad, offering crunch and nutrients. Substitution: Swap in spinach or kale based on your taste.
• Shredded Chicken (1 1/2 cups) – Packs a protein punch, keeping this salad filling. Tip: Use rotisserie chicken for a quicker option.
• Diced Apple (1 cup) – Brings that sweet, crisp bite that plays well with other ingredients. Note: Honeycrisp or Granny Smith varieties are best for a balance of sweet and tart.
• Dried Cranberries (2 tablespoons) – Adds chewiness and a festive touch. Substitution: Feel free to use raisins or pomegranate seeds for a twist.
• Pumpkin Seeds (2 tablespoons) – Introduces a satisfying crunch and healthy fats. Tip: Sunflower seeds or slivered almonds can also work beautifully here.
• Goat Cheese (1/3 cup) – This creamy ingredient elevates the flavor profile, making it irresistible. Tip: Feta cheese can be a delightful alternative.
• Orange Vinaigrette (1/4 cup) – Ties all the flavors together with a refreshing citrus note. Note: Adjust sweetness using honey or maple syrup as per your taste.
• Salt and Pepper – These essentials are key for seasoning to your liking.

This Chopped Fall Harvest Salad with Chicken is the perfect dish to enjoy the bounties of the season while keeping your meals satisfying and healthy!

Step‑by‑Step Instructions for Chopped Fall Harvest Salad with Chicken

Step 1: Roast Sweet Potatoes
Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, toss 2 cups of diced sweet potatoes with ½ tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast for 25-35 minutes, or until they are browned and tender, stirring halfway through for even cooking.

Step 2: Make Dressing
While the sweet potatoes are roasting, prepare the orange vinaigrette. In a jar, combine ¼ cup of orange vinaigrette ingredients along with any desired sweetener like honey or maple syrup. Seal the jar tightly and shake vigorously until well blended. Taste and adjust the seasoning, adding a pinch of salt or a splash of vinegar if necessary.

Step 3: Prep Ingredients
As the sweet potatoes delightfully roast, it’s time to prepare the fresh components of your salad. Chop 6 cups of mixed greens and dice 1 cup of your chosen apple. Arrange them in a large mixing bowl. This will combine beautifully later with the roasted sweet potatoes.

Step 4: Assemble Salad
In the bowl with the mixed greens and diced apples, add the roasted sweet potatoes, 1 ½ cups of shredded chicken, 2 tablespoons of dried cranberries, 2 tablespoons of pumpkin seeds, and ⅓ cup of crumbled goat cheese. Drizzle the freshly made orange vinaigrette over the top, ensuring everything is coated.

Step 5: Toss and Serve
Gently toss all ingredients together until well mixed, allowing the flavors to combine beautifully. Serve your vibrant Chopped Fall Harvest Salad with Chicken immediately for the best texture. If meal prepping, consider storing the components separately to maintain freshness until you’re ready to enjoy!

Storage Tips for Chopped Fall Harvest Salad with Chicken

Fridge: Store the chopped fall harvest salad components separately in airtight containers; they can last for up to 3 days. This helps keep the freshness intact.

Dressing: The orange vinaigrette can be stored in the refrigerator for up to a week. Shake well before using to recombine the ingredients, ensuring vibrant flavor.

Freezer: While it’s best to enjoy the salad fresh, you can freeze the roasted sweet potatoes for up to 2 months. Thaw in the fridge before adding them to the salad.

Reheating: If you prefer warm elements in your salad, reheat the sweet potatoes in the oven or microwave before assembling.

Variations & Substitutions for Chopped Fall Harvest Salad

Feel free to play around with this salad and make it your own—there’s a world of flavors waiting to be explored!

Grain Boost: Add quinoa for a nutty flavor and extra protein. This swap won’t only elevate nutrition but also provide a lovely texture contrast.
Nutty Crunch: Incorporate walnuts or pecans for delightful crunchiness. Toast them for added flavor that will elevate the sensory experience of your salad.
Cheese Alternative: If goat cheese isn’t your thing, try feta or blue cheese for a tangy twist. Each cheese brings its personality, transforming the salad’s character entirely.
Herb Infusion: Toss in fresh herbs like parsley or cilantro for an aromatic touch. A sprinkle of fresh flavor really uplifts the entire dish and keeps it lively.
Spicy Kick: Add a dash of red pepper flakes or diced jalapeños for some heat. This little kick contrasts beautifully with the sweet and savory elements of the salad, creating a dazzling flavor interplay.
Citrus Variation: Swap the orange vinaigrette for a lemon or lime dressing for a zesty change. A fresh citrus option adds brightness, enhancing the seasonal ingredients.
Protein Swap: Replace chicken with grilled tofu or chickpeas for a plant-based version. This not only caters to vegetarian preferences but also keeps the dish hearty and satisfying.
Seasonal Veggies: Include roasted Brussels sprouts or beets for a seasonal twist. These veggies not only add color but also texture, making your salad fantastic and festive.

Experimenting with these variations can breathe new life into your Chopped Fall Harvest Salad with Chicken. For another delightful meal, consider pairing it with my Honey BBQ Chicken or serve it alongside my comforting Garlic Parmesan Chicken for a heartier feast!

Make Ahead Options

This Chopped Fall Harvest Salad with Chicken is a fantastic choice for meal prep, allowing busy home cooks to savor a homemade meal without the last-minute rush! You can roast the sweet potatoes and make the orange vinaigrette up to 24 hours in advance, storing them separately in airtight containers to maintain their freshness. Prep the mixed greens and dice the apples, but hold off on combining them until just before serving to ensure they stay crisp. When you’re ready to enjoy, simply toss everything together in a large bowl with the roasted sweet potatoes and dressing, and your hearty and comforting salad will be just as delicious as ever!

What to Serve with Chopped Fall Harvest Salad with Chicken

As the crisp autumn air invites warmth and comfort, there’s no better way to enhance your dining experience than by pairing it with delicious accompaniments.

Crusty Bread: Perfect for mopping up every last bite of the vibrant salad, a fresh, rustic bread adds a delightful texture. Consider a warm baguette or a thick slice of sourdough for a hearty complement.
Roasted Brussels Sprouts: The earthy flavor of roasted Brussels sprouts complements the sweetness of the salad, creating a beautiful balance of tastes on your plate. Drizzle with balsamic glaze for an added layer of richness.
Herbed Quinoa: Light and fluffy, quinoa will absorb the zesty orange vinaigrette and provide a nutty contrast, while boosting the meal’s protein content. Mix in fresh herbs to brighten up the dish.
Sweet Potato Wedges: A fantastic way to play on the salad’s flavors, crispy sweet potato wedges seasoned with cinnamon will echo the cozy autumn vibe. These roasted delights add comforting texture, making your meal even heartier.
Grilled Chicken Skewers: If you’re looking for a bit more protein, tender and juicy grilled chicken skewers can enhance the salad while ensuring a filling meal. Try marinating the chicken in a citrus herb blend to echo the dressing.
Cranberry Sauce: Fresh homemade cranberry sauce provides a sweet and tart burst that harmonizes beautifully with the salad’s flavors, making it a festive addition that everyone will love as they dive into the seasonal fare.
Sparkling Apple Cider: Toast this autumn feast with a glass of sparkling apple cider, which adds a refreshing fizz and complements the sweet and savory elements of your salad. It’s the ideal drink to bring everyone together.
Pumpkin Soup: Serve alongside a warm bowl of creamy pumpkin soup for a cozy meal that embraces the fall harvest theme. The soup’s smooth texture meshes beautifully with the salad’s crunch, creating a delightful contrast.

Embrace these pairings to create a well-rounded meal that showcases the bounty of autumn and nourishes the spirit!

Expert Tips for Chopped Fall Harvest Salad

Roast Strategically: Ensure your sweet potatoes are cut evenly for consistent cooking; this prevents some pieces from becoming mushy while others remain firm.
Flavor Balance: Taste your orange vinaigrette before dressing the salad. Adjust with honey or vinegar to achieve your desired balance, enhancing the overall flavor of the chopped fall harvest salad.
Ingredient Prep: To save time and enhance freshness, prep your ingredients ahead. Store the salad components separately and dress just before serving to avoid sogginess.
Greens Variety: Use a mix of greens to introduce diverse flavors and textures. Combining arugula with mixed greens can lighten the salad and add a peppery bite.
Protein Options: Feel free to experiment with different proteins. Try chickpeas or grilled tofu for a vegetarian twist on the chopped fall harvest salad while keeping it hearty.

Chopped Fall Harvest Salad with Chicken Recipe FAQs

What type of sweet potatoes should I use for the salad?
Absolutely! Look for firm, evenly colored sweet potatoes without dark spots all over. This ensures they’re sweet and tender when roasted. If you’re looking for a slight variation in flavor, butternut squash can make a great substitute!

How long can leftovers be stored in the fridge?
The salad components, when stored separately in airtight containers, will last for up to 3 days in the refrigerator. This way, you maintain the freshness and individual textures of each ingredient. Just remember to dress your salad just before serving to keep everything crisp and delicious!

Can I freeze the roasted sweet potatoes?
Yes, you can! To freeze, allow them to cool completely, then place in a single layer on a baking sheet. Freeze for about 1-2 hours until firm, then transfer into a freezer-safe bag or container. They can stay fresh for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge before adding them to your salad.

What if my vinaigrette is too sweet or too sour?
No worries! If your vinaigrette turns out overly sweet, try adding a splash of vinegar or lemon juice for balance. If it’s too tart, a bit of honey or maple syrup can help. Always taste as you go—dressing should enhance the salad without overpowering it!

Are there any common allergies I should be aware of for this recipe?
Definitely, it’s wise to consider allergies. This salad contains several common allergens such as nuts (if using pumpkin or sunflower seeds), dairy (from goat cheese), and gluten (if the dressing includes any gluten-based ingredients). For a gluten-free option, always double-check your dressing ingredients and consider omitting cheese for a dairy-free version.

Can I prepare the salad ahead of time for meal prep?
Very much so! I often make this salad a part of my weekly meal prep. Just store each component separately—mixed greens, roasted sweet potatoes, chicken, and toppings like cranberries and cheese. They’ll stay fresh and ready to assemble throughout the week!