Fall Harvest Salad Recipe

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Welcome the Flavors of Fall Harvest Salad Recipe

There’s something truly heartwarming about the flavors that come together in a Fall Harvest Salad Recipe. I love how the roasted sweet potatoes add a subtle sweetness, while the tartness of the apples and cranberries keeps every bite refreshing. It’s the perfect balance of cozy and crisp—just right for those breezy autumn evenings or a vibrant weeknight dinner with the family.

You’ll enjoy how easy it is to whip up this salad, especially with leftover shredded chicken on hand. The pumpkin seeds add a welcoming crunchy pop, and the creamy goat cheese melts gently into every forkful, making it feel like a celebration of the season in each bite. Whether as a light lunch or a colorful side dish for dinner, this salad feels like autumn on a plate.

This recipe has quickly become a go-to in my kitchen when I want to impress without the fuss. It’s fresh, bubbly with flavors, and packed with textures that keep you coming back for more.

Market Basket & Pantry Picks

Gathering fresh, quality ingredients is key to nailing this Fall Harvest Salad Recipe. I always look for sweet potatoes that feel firm with smooth skin, and apples that are crisp and fragrant for a refreshing bite. Mixed greens like baby spinach, arugula, and kale work beautifully, but you can use whatever’s freshest or your favorite blend.

• 2 cups diced sweet potatoes (8 ounces): Look for firm, unblemished potatoes for roasting.
• ½ tablespoon olive oil: A good-quality extra virgin adds flavor and helps crisp the potatoes.
• 6 cups mixed greens (180 grams): Use a combination like spinach, kale, and arugula for varied texture.
• 1 ½ cups shredded chicken (6 ounces): Rotisserie chicken works perfectly here!
• 1 cup diced apple (100 grams): Choose crisp varieties like Honeycrisp or Fuji for sweetness and crunch.
• 2 tablespoons dried cranberries: Adds bursts of tartness and chew.
• 2 tablespoons pumpkin seeds (pepitas): Roasted and salted for extra crunch.
• ⅓ cup goat cheese (1.5 ounces): Crumbled for creamy tangy bites.
• ¼ cup orange vinaigrette: Bright and citrusy, but you can also make your own or swap for a balsamic dressing.
• Salt and pepper, to taste: Essential seasoning — don’t skip!

Cook Fall Harvest Salad Recipe Step by Step

Let’s walk through this Fall Harvest Salad Recipe together. I love how straightforward it is—you’ll have that smoky-sweet roasted potato aroma filling your kitchen in no time, and a bright, fresh salad ready to enjoy before you know it.

1. Roast your potatoes: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, salt, and pepper right on the sheet. Spread them out so they aren’t crowded—that’s the secret to getting them golden crisp. Roast for 25-35 minutes, stirring halfway, until they’re tender and beautifully browned.
2. Make your dressing: While potatoes roast, mix your orange vinaigrette or make your own in a jar. It’s so handy to have dressing ready to pour, and fresh citrus notes brighten up the whole salad.
3. Prep the fresh ingredients: Roughly chop your mixed greens and dice your apples. I like leaving the skins on apples to give that little pop of color and texture.
4. Assemble the salad: When the potatoes come out, give them a few minutes to cool—it keeps the salad from getting soggy. Then toss everything together in a large bowl: greens, shredded chicken, roasted sweet potatoes, diced apples, goat cheese, pumpkin seeds, dried cranberries, salt, and pepper. Pour on the dressing and toss gently but thoroughly so the salad is bubbly and coated with that bright orange vinaigrette.

Serving the Dish with Flair

This Fall Harvest Salad Recipe is as much a feast for the eyes as it is for your taste buds. I love serving it in a big, colorful bowl that invites everyone to dig in. You’ll find the combination of colors—from deep greens to the golden roasted potatoes and the ruby cranberries—really makes the table pop.

Fun Variations with Fall Harvest Salad Recipe

• Add some cooked quinoa or farro for a heartier, grain-filled salad.
• Swap the goat cheese for feta or blue cheese for a different tangy twist.
• Toss in some roasted beets or butternut squash to amplify the fall vegetable bounty.
• Drizzle a touch of honey or maple syrup into the dressing to bump up the sweetness.
• Replace chicken with crispy bacon bits or toasted walnuts for a smoky crunch.
• Use kale or arugula exclusively for a peppery bite instead of mixed greens.

Make-Ahead & Storage Tips

• Refrigerate: Keep the salad and dressing stored separately. Cover greens tightly to prevent wilting.
• Freeze: Roasted sweet potatoes freeze well, so consider roasting a big batch in advance.
• Reheat: Gently warm the sweet potatoes before adding to salad for a fresh-out-of-the-oven feel.
• Dress last: Always add vinaigrette just before serving to keep textures lively.

Fall Harvest Salad Recipe FAQs

• Can I make this salad vegan? Absolutely! Just omit the chicken and replace goat cheese with a plant-based alternative.
• What can I use instead of orange vinaigrette? A balsamic or apple cider vinaigrette works well for a slightly different but still bright flavor.
• Can I prep it all ahead? You can prepare components ahead, but toss everything together just before serving for the freshest taste.
• How do I keep sweet potatoes crispy? Roast them in a single layer with plenty of oil and avoid overcrowding the pan.
• Any suggestions for a gluten-free version? The recipe is naturally gluten-free, just verify your dressing ingredients to be safe.

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