Chopped Fall Harvest Salad with Chicken – Eat the Gains

Introduction

Few dishes capture the cozy flavors of autumn like a Chopped Fall Harvest Salad with Chicken. This vibrant salad is packed with crisp apples, roasted sweet potatoes, hearty greens, nutty pecans, tart cranberries, and juicy chicken—all tossed in a zesty maple Dijon vinaigrette. Not only is this salad visually stunning and satisfying, but it’s also a nutritious centerpiece for weeknight dinners or lunch meal preps.

Why Make This Chopped Fall Harvest Salad with Chicken?

The beauty of this salad lies in its layered textures and the fusion of sweet, savory, and tangy flavors. Roasted vegetables and grilled chicken give it a hearty, meal-worthy feel, while seasonal produce like apples and kale bring crunch and color. It’s a crowd-pleaser that celebrates the best of fall’s harvest, and it comes together with minimal effort—making it an excellent choice for busy evenings or a wholesome meal prep option.

Key Elements for a Flavor-Packed Harvest Salad

This salad’s appeal comes from the way fresh ingredients play off each other. Tender baked sweet potato, crisp apple, protein-rich chicken, and a mix of greens like kale or spinach set the foundation. A simple yet bold maple Dijon dressing ties everything together with just the right balance of tang and sweetness. Add-ins like dried cranberries, pecans, and feta cheese create those irresistible bites you’ll crave all season.

Easy Steps to Roast, Chop, and Assemble

Begin by roasting cubed sweet potato until caramelized and tender—this step deepens flavor and provides a comforting, autumnal sweetness. While the sweet potatoes cook, grill or bake your chicken breasts until perfectly juicy, then slice or chop for easy tossing. Chop kale, apple, and red onion, and combine all the ingredients before drizzling with the homemade maple Dijon vinaigrette.

Serving Suggestions for a Show-Stopping Chopped Fall Harvest Salad with Chicken

Serve as a stand-alone entrée, or pair with crusty bread for a more substantial meal. For a festive touch on weekends or gatherings, offer extra toppings like roasted pumpkin seeds or pomegranate arils on the side. This salad is best enjoyed fresh, but is also delicious as a make-ahead lunch—its hearty greens stand up well to time in the fridge without wilting.

Nutritional Information and Serving Size

This recipe yields approximately 4 generous servings. Each serving provides balanced macronutrients—including lean protein, healthy fats, and complex carbohydrates—and comes in at roughly 410–450 calories, depending on your toppings and amount of dressing. It’s a filling, energizing meal you can feel good about.

Chopped Fall Harvest Salad with Chicken (Recap)

This salad is a celebration of fall produce, featuring roasted sweet potatoes, fresh apples, juicy chicken, and a medley of textures. Tossed with a bold maple Dijon vinaigrette, it turns seasonal ingredients into a flavorful, satisfying meal that’s sure to become a staple.

💡 Meal Planning Tip: Save this recipe to instantly generate a detailed shopping list with all your ingredients sorted by store section for stress-free grocery trips and streamlined weekly meal planning.

Instructions

1. Roast the Sweet Potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and tender.
2. Cook the Chicken: While sweet potatoes roast, season chicken breasts with a pinch of salt and pepper. Grill or bake at 425°F for 15–18 minutes, until cooked through. Remove, let rest, and slice or chop into bite-sized pieces.
3. Prepare the Kale: If using kale, massage chopped leaves with a drizzle of olive oil and a pinch of salt for 1–2 minutes to soften.
4. Make the Dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar. Set aside.
5. Assemble the Salad: In a large bowl, combine kale or greens, roasted sweet potatoes, apple, red onion, cheese, cranberries, and pecans. Add chicken.
6. Toss and Serve: Drizzle with the maple Dijon vinaigrette, toss to combine, and serve immediately. Save additional dressing on the side if storing for meal prep.

Weekly Meal Planning

This chopped salad is a meal prep hero—sturdy greens and roasted components store well and taste just as good the next day. Save and schedule this recipe to include it in your weekly meal plan, automatically calculate total ingredient needs, and generate an efficient, organized shopping list.

Meal Planning Benefits:

• Automatically combine ingredient quantities for all planned meals
• Organize shopping lists by grocery store sections
• Avoid duplicate purchases and reduce forgotten items
• Prep multiple meals with less stress and less food waste

Pro tip: When planning recipes such as this salad and another dish that uses apple cider vinegar or chicken, the shopping list combines them for you—simplifying reuse of ingredients and maximizing your grocery budget.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Enjoy this hearty, flavorful Chopped Fall Harvest Salad with Chicken—a perfectly balanced meal that makes autumn eating both delicious and healthy!