Please ensure Javascript is enabled for purposes of website accessibility
top of page

Fall Harvest Salad

Ingredients in this autumn chicken salad recipe

For this dish we have four parts: the salad base (with the bed of kale and various toppings), the sweet potatoes, the chicken and seasonings, and the balsamic vinaigrette! Each portion of this recipe is easy to prepare.

Salad Base:

  • Kale

  • Honeycrisp apple

  • Goat cheese

  • Chopped pecans

  • Dried cranberries

Sweet Potatoes:

  • Sweet potato (diced into cubes or thin slices)

  • Avocado oil

  • Salt

  • Pepper

Chicken & Seasoning:

  • Chicken breasts

  • Paprika

  • Chili powder

  • Garlic powder

  • Salt

  • Pepper

Balsamic Vinaigrette:

  • Balsamic vinegar

  • Avocado oil (or olive oil)

  • Honey

  • Dijon mustard

  • Garlic

  • Salt

  • Pepper

What you’ll need to create a fall harvest salad

To prepare this recipe you’ll need a number of kitchen tools. Gather the following items and dive right in!

  • Baking sheet

  • Parchment paper

  • Large mixing bowl

  • 2 small mixing bowls

  • Stirring utensil

  • Measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, 1 cup

How to make homemade fall harvest salad

This fall harvest salad is as simple to make as any other. We’ll start by baking the sweet potato, as this is the most time consuming portion of the recipe. Then we’ll move onto seasoning and cooking the chicken, creating the vinaigrette, and assembling the dish on a fresh green bed of kale!

To begin, preheat the oven to 425F and line a large baking sheet with parchment paper.

Then, in a large mixing bowl, toss the sweet potato with the avocado oil, salt, and pepper. Bake for 20 minutes.

Mix the seasoning for the chicken, and then sprinkle it onto the the chicken breasts.

Next, take the sweet potatoes out of the oven, toss, and then add the chicken to the same (or separate) pan, and place everything back in the oven.

Bake for another 16-18 minutes or until the chicken reaches an internal temperature of 165F.

While baking, prepare the vinaigrette by mixing all of the dressing ingredients together.

Add vinaigrette to the kale and toss until fully coated. I massage the kale with my hands to make sure the leaves break down and everything is coated.

Then, layer on the sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.

Referenced from



bottom of page