Fall Harvest Chicken Salad

It’s that time of year when cozy flavors start making their way back into the kitchen, and honestly, I couldn’t be more excited. Fall has this way of inspiring dishes that are not just satisfying, but also comforting — like a warm hug in food form. One of my favorite ways to lean into seasonal ingredients while still keeping things fresh and light is with a fall harvest chicken salad. It’s vibrant, hearty, and absolutely packed with flavor.

Imagine tender chunks of roasted or grilled chicken tossed with crisp apples, sweet dried cranberries, crunchy pecans, and earthy roasted sweet potatoes or butternut squash. Add a handful of chopped kale or baby spinach for a green boost, and finish it off with a tangy maple-Dijon dressing that ties everything together. It’s the kind of salad that’s substantial enough to be a full meal but still feels bright and nourishing — perfect for lunch or a lighter dinner.

This salad is also a great way to use up leftovers from a roast chicken or even Thanksgiving extras. And if you love meal prepping, it holds up beautifully in the fridge, so you can make a big batch and enjoy it throughout the week. The blend of textures and flavors — juicy chicken, crisp fruit, chewy cranberries, creamy dressing — keeps every bite interesting and crave-worthy.

Whether you’re hosting a casual fall gathering or just want something seasonal and satisfying to enjoy after a busy day, this fall harvest chicken salad totally delivers. It feels a little fancy but is surprisingly easy to throw together. Let’s dive into how to make it!

Why You’ll Love It

• It’s packed with fall flavor: From roasted squash or sweet potatoes to apples, cranberries, and a maple-Dijon dressing — every bite tastes like autumn.
• Hearty yet healthy: With lean protein, fiber-rich veggies, and healthy fats from nuts, it’s satisfying without being heavy.
• Perfect for meal prep: This salad holds up well in the fridge, making it ideal for prepping ahead for lunches or dinners throughout the week.
• Great use for leftovers: Got leftover chicken or roasted veggies? Toss them in! It’s a flexible recipe that helps reduce food waste.
• Beautiful and vibrant: Not only does it taste amazing, but the mix of colors and textures makes it look stunning on the plate — ideal for entertaining or just treating yourself.

Ingredient List

For the Salad:

• 2 cups cooked chicken, chopped or shredded (grilled or roasted)
• 1 medium sweet potato or 1 cup butternut squash, peeled and cubed
• 1 tablespoon olive oil (for roasting)
• 4 cups baby spinach or chopped kale
• 1 medium apple, diced (Honeycrisp or Fuji work great)
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans or walnuts (toasted, optional)
• 1/4 cup crumbled goat cheese or feta (optional)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• Salt and pepper, to taste

Ingredient Notes

• Cooked Chicken: Rotisserie chicken works great for convenience, but grilled chicken breast adds a smoky touch.
• Sweet Potato/Butternut Squash: Roasting brings out their natural sweetness—just toss in olive oil and bake at 400°F (200°C) for 20–25 minutes.
• Apples: I love Honeycrisp for their crispness and sweet-tart balance, but any firm variety will do.
• Dried Cranberries: Unsweetened if you want to keep sugar lower, but the sweetened version adds a nice pop.
• Maple Syrup: Use pure maple syrup, not pancake syrup—it really enhances the fall flavor.
• Kale vs. Spinach: Kale holds up better if making ahead, but baby spinach gives a softer texture if serving immediately.

Kitchen Equipment Needed

• Cutting board & sharp knife – For chopping chicken, apples, and veggies. I like using a large wooden board to keep things tidy.
• Sheet pan – To roast sweet potatoes or squash. A non-stick or parchment-lined one makes cleanup a breeze.
• Mixing bowls – One large for tossing the salad, and a smaller one for whisking the dressing.
• Whisk or fork – For blending the maple-Dijon dressing until smooth and emulsified.
• Salad tongs or two large spoons – To gently toss everything together without bruising the greens.
• Measuring spoons & cups – For accuracy, especially when balancing flavors in the dressing.

Instructions

1. Prep and Roast the Sweet Potato or Squash

1. Preheat your oven to 400°F (200°C).
2. Peel and cube 1 medium sweet potato (or 1 cup butternut squash) into small, bite-sized pieces.
3. Toss in olive oil. Place the cubes in a bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with a little salt. Toss to coat evenly.
4. Spread on a baking sheet. Line a sheet pan with parchment paper and spread the cubes in a single layer — don’t overcrowd.
5. Roast for 20–25 minutes. Flip halfway through until golden on the edges and fork-tender.
   • Pro Tip: Roast ahead of time and chill if you want a cold salad later — the flavor deepens as it sits.

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2. Make the Dressing

1. In a small bowl, add 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon maple syrup.
2. Season with salt and pepper to taste — start light, you can always adjust after tasting.
3. Whisk until smooth. Whisk vigorously until the dressing looks creamy and well blended.
   • Pro Tip: Whisk continuously to keep the oil and vinegar from separating — or shake it up in a small jar for easier storage.

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3. Prep the Salad Ingredients

1. Dice the apple into bite-sized pieces. No need to peel unless you prefer it.
2. Chop the cooked chicken into cubes or shred it using your hands or forks.
3. Toast the nuts (if desired). Place them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant.
   • Pro Tip: Toasted nuts add a warm crunch and deepen the flavor. Don’t walk away — they burn fast!

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4. Assemble the Salad

1. Add greens to a large bowl. Use 4 cups of baby spinach or chopped kale.
   • If using kale: Massage it for 1–2 minutes with a touch of olive oil to soften the texture.
2. Layer the salad: Top greens with roasted sweet potato, diced apple, shredded chicken, dried cranberries, toasted nuts, and crumbled goat cheese (if using).
3. Drizzle with dressing. Pour about half the dressing over the top to start.
4. Toss gently. Use salad tongs or two large spoons to toss everything together until well coated. Add more dressing to taste.

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5. Taste and Adjust

1. Give it a quick taste. Add a pinch of salt, more dressing, or a splash of vinegar if it needs more brightness.
2. Serve immediately, or chill for 15 minutes to let the flavors meld — it’s delicious either way.

Tips and Tricks for Success

• Roast ingredients in advance: Roasting the sweet potato or squash ahead of time makes assembly super quick during the week.
• Toss dressing just before serving: This keeps the greens from wilting, especially if using spinach.
• Chop ingredients uniformly: Bite-sized, evenly cut pieces make for easier eating and better texture in every forkful.
• Massage kale for a better bite: If you’re using kale, don’t skip massaging it — it softens the texture and makes it more enjoyable.
• Layer strategically for meal prep: If storing, layer from heaviest (sweet potato, chicken) to lightest (greens on top), and store dressing separately.

Ingredient Substitutions and Variations

• Chicken: Swap with turkey, rotisserie chicken, or even roasted chickpeas for a vegetarian version.
• Sweet potato: Use roasted butternut squash, acorn squash, or even leftover roasted carrots.
• Apples: Pears or pomegranate seeds are great fall-friendly alternatives.
• Dried cranberries: Try dried cherries, raisins, or chopped dates for a different kind of sweetness.
• Nuts: Use almonds, pumpkin seeds (pepitas), or sunflower seeds — especially for a nut-free option.
• Goat cheese: Feta, shaved parmesan, or blue cheese can add a different flavor twist.
• Maple-Dijon dressing: A balsamic vinaigrette or honey mustard dressing also works beautifully if you’re short on ingredients.

Serving Suggestions

• Serve as a main course salad for lunch or a light dinner—just add a slice of crusty whole grain bread on the side to round it out.
• Make it a fall-inspired grain bowl by serving the salad over quinoa, farro, or brown rice for an extra hearty twist.
• Pair with a cozy soup like butternut squash or creamy tomato on chilly days—it’s the perfect comforting combo.
• Serve as a holiday side dish alongside roast turkey, chicken, or ham—it adds color, texture, and a fresh element to your spread.
• Personally, I love enjoying it in a wrap—I tuck everything into a large spinach tortilla with a little extra dressing. It’s a great grab-and-go option for busy days!

Storage and Reheating Instructions

• Store undressed salad and dressing separately in airtight containers in the fridge—this keeps the greens from getting soggy.
• Dressed salad will last 1–2 days in the fridge if using hearty greens like kale. Spinach wilts faster and is best eaten the same day.
• Roasted veggies and chicken can be stored separately and reheated gently in the microwave or air fryer before adding to fresh greens.
• Leftover dressing can be kept in a sealed jar for up to 1 week—just shake well before using again.
• Avoid freezing this salad, as the fresh components (like apples and greens) won’t hold up well to freezing and thawing.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Prep all the ingredients in advance and store them separately. Assemble and toss with dressing just before serving for the freshest taste and texture.

What kind of chicken works best?

Any cooked chicken works! I often use grilled chicken breast, but rotisserie or leftover roasted chicken is perfect for convenience and flavor.

How do I keep the apples from browning?

Toss the chopped apples in a little lemon juice before adding them to the salad. This helps keep them crisp and fresh-looking, especially if prepping ahead.

Is this salad gluten-free?

Yes! All the ingredients listed are naturally gluten-free. Just double-check any store-bought items (like mustard) to be sure they’re certified if needed.

What protein can I use instead of chicken?

Roasted chickpeas, turkey, tofu, or even salmon are great alternatives depending on your preference or dietary needs.

Can I serve it warm?

Absolutely! Use warm roasted veggies and freshly cooked chicken over greens for a cozy, satisfying meal. Just wait to add the dressing until right before serving.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub — I’d love to see your creations!