Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans

As the leaves change and the air turns crisp, nothing captures the essence of autumn quite like a Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans. This recipe was born out of a desire to embrace the warm flavors of fall while celebrating the vibrant produce of the season. I remember the first time I made this salad; the inviting aroma of roasted sweet potatoes filled my kitchen as I chopped fresh greens. Each bite offered a delightful crunch of nuts, a pop of sweetness from the apple, and the satisfying heartiness of the roast chicken. It quickly became a family favorite, perfect for gatherings or a cozy dinner at home.

What You Need for Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans

This recipe is all about using fresh, seasonal ingredients that work harmoniously together. The star players include sweet potatoes, which provide sweetness and a lovely texture, and chicken, which adds protein. The pecans bring a satisfying crunch, while the honeycrisp apple adds a refreshing bite. Together, these ingredients create a salad that is not only delicious but also nourishing.

• 1 large (1.3-lb) sweet potato, chopped into bite-sized chunks: Roasted to perfection, these sweet potatoes add a delightful sweetness and are a great source of vitamins.
• 2 Tbsp avocado oil: This oil is rich in healthy fats and helps in roasting the sweet potatoes perfectly.
• ½ tsp sea salt: Enhances the flavors of the ingredients.
• 5 ounces spring greens, chopped: A fresh and crisp base for the salad.
• 1 large cooked chicken breast, chopped: Provides protein and makes the salad filling.
• 1 honeycrisp apple, sliced: Offers a juicy sweetness that complements the other flavors.
• ⅔ cup feta cheese crumbles: Adds a creamy texture and salty flavor.
• ½ cup dried cranberries: Brings a touch of tartness and sweetness.
• ½ cup pecans, chopped: Offers a crunchy texture and nutty flavor.
• ¼ cup sunflower seeds, optional: Adds extra crunch and nutrition.
• ¼ cup red onion, finely chopped, optional: Provides a sharp bite.
• 5 Tbsp avocado oil: For dressing the salad.
• 3 Tbsp fresh lemon juice: Brightens up the flavors.
• 1 tsp dijon mustard: Adds a zesty kick.
• ¼ cup fresh parsley, loosely packed: Brings a fresh, herbal note.
• 1 small clove garlic, optional: Adds depth of flavor.
• Pinch sea salt: To taste.

Recipe Directions for Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans

Getting ready to whip up this Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans is easy and enjoyable! Follow these steps to create a vibrant and delicious dish that captures the essence of fall. You’ll love how simple it is to bring all these flavors together.

1. Add the ingredients for the lemon parsley dressing to a small bowl or measuring cup. Combine avocado oil, lemon juice, dijon mustard, and a pinch of sea salt. Stir until well combined and set aside until ready to use.
2. Prepare the chicken using your preferred method. I enjoy making my Greek Chicken Breasts, but feel free to choose your favorite baked chicken recipe or use store-bought rotisserie chicken. Ensure the chicken is cooled completely in the refrigerator before using it in the salad. Once cooled, chop the chicken into small cubes.
3. Preheat your oven to 400 degrees Fahrenheit. This temperature is ideal for roasting the sweet potato, giving it a beautifully caramelized exterior.
4. Chop the sweet potato into bite-sized pieces and spread them evenly over a large baking sheet in a single layer. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss the chunks until they are evenly coated.
5. Roast the sweet potato in the oven for 20 to 25 minutes, shaking the sheet pan halfway through for even cooking. You’ll know they’re done when they are tender and slightly golden.
6. Remove the sweet potatoes from the oven and allow them to cool to room temperature. You can speed up this process by transferring them to a bowl and refrigerating until chilled, or you can roast them up to 4 days in advance.
7. Meanwhile, chop the spring greens into smaller shreds using a sharp knife on a cutting board. Transfer the chopped greens to a large bowl. I prefer to use the serving bowl in which I plan to present the salad.
8. Add the remaining salad ingredients to the bowl with the greens. This includes the chopped chicken, roasted sweet potato, sliced apple, feta cheese, dried cranberries, chopped pecans, sunflower seeds, and finely chopped red onion.
9. Drizzle your desired amount of dressing over the salad and toss everything together gently until all the ingredients are coated. Serve the salad in big bowls and enjoy the freshness!
10. Salads are best when served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours.

Ways to Customize

This Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans is easily adaptable to suit your tastes! Here are some ideas to make it your own:

• Add more veggies: Incorporate roasted beets or Brussels sprouts for a different flavor and texture.
• Try different nuts: Swap pecans for walnuts or almonds for a new twist.
• Make it vegetarian: Omit the chicken and replace it with grilled tofu or chickpeas for protein.
• Seasonal fruits: In place of honeycrisp apples, feel free to use pears or pomegranate seeds when they are in season.
• Flavor upgrades: Add a sprinkle of cinnamon or nutmeg to the sweet potatoes for a warm spice note.

Side Dish Ideas for Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans

When serving the Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans, there are plenty of wonderful side dishes that can complement it beautifully. Here are some ideas:

• Crusty Bread: A loaf of freshly baked artisan bread pairs perfectly, making it a satisfying meal.
• Soup: Serve alongside a warm butternut squash soup for a comforting autumn meal.
• Grilled Vegetables: Grilled zucchini or asparagus adds a smoky flavor that harmonizes with the salad’s freshness.
• Cheese Plate: A selection of cheeses like goat cheese or sharp cheddar can enhance your meal.
• Seasonal Fruits: A platter of seasonal fruits like figs or pears can offer a sweet contrast to the savory salad.
• Nutty Quinoa: A side of nutty quinoa can further elevate the dish with additional protein and flavor.
• Chickpea Salad: A light chickpea salad with lemon and herbs can provide a refreshing balance.

FAQ

Conclusion

The Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans is a fantastic way to embrace the flavors of autumn while enjoying a nutritious and satisfying meal. It beautifully balances sweet and savory elements, making it a hit at any gathering or a perfect dinner for nights in. I encourage you to try making this salad; it may just become a new favorite in your household!

Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans

The perfect combination of seasonal flavors, this Fall Harvest Salad with Roast Chicken Sweet Potato and Pecans is a must-try! Crunchy pecans, roasted sweet potatoes, and crisp apples come together for an easy weeknight dinner that’s both satisfying and nutritious. Make it tonight for a delightful twist on your usual salad!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 2 large salads

Course: Dinner

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1 large sweet potato
• 2 Tbsp avocado oil
• ½ tsp sea salt
• 5 ounces spring greens
• 1 large cooked chicken breast
• 1 medium honeycrisp apple
• ⅔ cup feta cheese crumbles
• ½ cup dried cranberries
• ½ cup pecans
• ¼ cup sunflower seeds optional
• ¼ cup red onion finely chopped, optional
• 5 Tbsp avocado oil
• 3 Tbsp fresh lemon juice
• 1 tsp dijon mustard
• ¼ cup fresh parsley loosely packed
• 1 small clove garlic optional
• Pinch sea salt to taste

Equipment

• Large Baking Sheet

Method

 

1. Add the ingredients for the lemon parsley dressing to a small bowl or measuring cup. Combine avocado oil, lemon juice, dijon mustard, and a pinch of sea salt. Stir until well combined and set aside until ready to use.
2. Prepare the chicken using your preferred method. I enjoy making my Greek Chicken Breasts, but feel free to choose your favorite baked chicken recipe or use store-bought rotisserie chicken. Ensure the chicken is cooled completely in the refrigerator before using it in the salad. Once cooled, chop the chicken into small cubes.
3. Preheat your oven to 400 degrees Fahrenheit. This temperature is ideal for roasting the sweet potato, giving it a beautifully caramelized exterior.
4. Chop the sweet potato into bite-sized pieces and spread them evenly over a large baking sheet in a single layer. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss the chunks until they are evenly coated.
5. Roast the sweet potato in the oven for 20 to 25 minutes, shaking the sheet pan halfway through for even cooking. You’ll know they’re done when they are tender and slightly golden.
6. Remove the sweet potatoes from the oven and allow them to cool to room temperature. You can speed up this process by transferring them to a bowl and refrigerating until chilled, or you can roast them up to 4 days in advance.
7. Meanwhile, chop the spring greens into smaller shreds using a sharp knife on a cutting board. Transfer the chopped greens to a large bowl. I prefer to use the serving bowl in which I plan to present the salad.
8. Add the remaining salad ingredients to the bowl with the greens. This includes the chopped chicken, roasted sweet potato, sliced apple, feta cheese, dried cranberries, chopped pecans, sunflower seeds, and finely chopped red onion.
9. Drizzle your desired amount of dressing over the salad and toss everything together gently until all the ingredients are coated. Serve the salad in big bowls and enjoy the freshness!
10. Salads are best when served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours.

Notes

• Use fresh ingredients: Fresh spring greens will provide a better texture and color compared to wilted leaves.
• Adjust flavor: Don't hesitate to customize the dressing with more lemon juice or mustard as per your taste preferences.
• Uniform chunks: Ensuring the sweet potato is cut into uniform sizes helps them cook evenly.
• Storage tips: If you're prepping this salad in advance, keep the dressing separate until just before serving to prevent wilting.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.