Name: Fall Harvest Salad with Roast Sweet Potatoes, Chicken, and Apple Recipe
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Cuisine: American
Ingredients: 4-6 cups shredded kale; 1 large honeycrisp apple, sliced; 4 oz goat cheese; 1/2 cup chopped pecans; 1/2 cup dried cranberries; 1 large sweet potato (about 3 cups), diced into cubes or thin slices; 3 small chicken breasts; 2 tbsp avocado oil; 1/2 tsp salt; 1/4 tsp pepper; 1 tsp smoked paprika; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp pepper; 1/3 cup balsamic vinegar; 1/2 cup avocado oil (or olive oil); 2 tbsp honey; 1 tbsp dijon mustard; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp pepper

If you’re craving something fresh, hearty, and a little bit sweet all at once, you’re going to adore this Fall Harvest Salad with Roast Sweet Potatoes, Chicken, and Apple Recipe. It’s one of those dishes that feels like a warm hug after a crisp autumn day. Packed with vibrant ingredients like tender roasted sweet potatoes, juicy chicken breasts, crisp honeycrisp apples, and a tangy balsamic vinaigrette, this salad never fails to impress guests or keep the whole family happy on busy weeknights.

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Why You’ll Love This Recipe

Balanced Flavors and Textures: Sweet, savory, tart, crunchy, and creamy all come together in perfect harmony.
Easy Weeknight Meal: You can prep, roast, and toss it all together in under an hour—no stress cooking here.
Packed with Nutrients: Loaded with kale, sweet potatoes, and lean protein, it’s both satisfying and wholesome.
Great for Meal Prep: Flavors actually deepen after a day, so leftovers taste just as amazing.

The image shows two white bowls filled with layers of food on a white marbled surface. The bottom layer in each bowl is dark green kale. On top of the kale, there are thinly sliced red apple pieces arranged on one side. Next to the apples, cooked and sliced chicken is placed in medium thick strips with a golden brown sear. Scattered around the bowl are small cubes of orange sweet potatoes, dried red cranberries, and whole pecans. Crumbled white cheese is sprinkled on top of everything. A dark balsamic glaze is drizzled over the chicken and some other ingredients. Each bowl has a silver fork resting inside. Around the bowls are extra pecans, dried cranberries in a small pink dish, crumbled cheese on a small plate, a white jug with balsamic glaze, and a small white bowl holding honey and a honey dipper. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the ingredients right makes such a difference in this salad. I always lean towards fresh, crisp apples (honeycrisp is my go-to) and organic kale if I can find it. The combination of roasted sweet potatoes and a flavorful chicken seasoning really elevates the salad from ordinary to something special.

Shredded kale: Make sure to remove the tough stems and massage the leaves for tenderness—trust me, it’s worth it.
Honeycrisp apple: This apple’s crisp texture and balanced sweetness make it a star in the salad.
Goat cheese: Adds a creamy tang that pairs beautifully with the sweeter ingredients.
Chopped pecans: Add them toasted if you want an extra nutty crunch.
Dried cranberries: A burst of tart sweetness that brightens every bite.
Balsamic vinegar: Use a good quality aged balsamic for maximum flavor.
Avocado oil (or olive oil): I prefer avocado oil here for a milder taste and higher smoke point.
Honey: Balances the tang in the dressing and ties all the flavors together.
Dijon mustard: Adds the perfect little kick to the vinaigrette.
Garlic clove, minced: Fresh garlic lifts the dressing to a whole new level of flavor.
Salt and pepper: Essential seasonings throughout all components, adjust to taste.
Sweet potato: Dice them into consistent cubes for even roasting.
Chicken breasts: I like to use small boneless breasts for quick cooking and ease of slicing.
Smoked paprika, chili powder, garlic powder: This blend gives the chicken a smoky, slightly spicy depth without overpowering the salad.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Fall Harvest Salad depending on what’s in season or what I have on hand. You can easily make it your own—just a few swaps can bring a fresh twist or accommodate dietary needs.

Make it vegetarian: Swap the chicken for roasted chickpeas or sautéed mushrooms—my family didn’t even miss the meat once I did this.
Nuts and seeds: Try walnuts or pumpkin seeds instead of pecans for a different crunch and flavor profile.
Cheese swap: Use feta or ricotta salata if you want a lighter or slightly different tang than goat cheese offers.
Dressing variations: Swap the balsamic vinaigrette for a maple mustard dressing to amp up those autumn vibes.
Spice level: Add a pinch of cayenne if you like a bit of heat on the chicken—it complements the sweetness beautifully.

How to Make Fall Harvest Salad with Roast Sweet Potatoes, Chicken, and Apple Recipe

Step 1: Prepare and Roast the Sweet Potatoes

First things first, preheat your oven to 425°F and line a large baking sheet with parchment paper—this helps with clean-up and prevents sticking. Toss the diced sweet potatoes with avocado oil, salt, and pepper so they’re evenly coated. Spread them out in a single layer and roast for 20 minutes. You want them tender with just a hint of caramelization, which brings out that natural sweetness.

Step 2: Season and Add the Chicken

While the sweet potatoes start roasting, mix your smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl to create the chicken seasoning. Rub this seasoning all over the chicken breasts—it smells amazing! Once the sweet potatoes have roasted for 20 minutes, give them a quick toss, then nestle the chicken right onto the same pan. Pop it back in the oven for 16-18 minutes or until the chicken reaches 165°F internally.

Step 3: Make the Balsamic Vinaigrette

While your chicken and sweet potatoes finish roasting, whisk together balsamic vinegar, avocado oil, honey, Dijon mustard, minced garlic, salt, and pepper. I usually do this in a jar so I can shake it up—this dressing perfectly balances sweetness, acidity, and a touch of kick.

Step 4: Massage and Dress the Kale

Here’s a little trick I learned: tossing kale with vinaigrette and letting it sit for at least 15 minutes makes it so much easier to eat. Use your hands to massage the kale leaves gently—this breaks down their tough fibers and softens them beautifully. You’ll notice the leaves get darker and wilt slightly, which is exactly what you want.

Step 5: Assemble the Salad

Slice your roasted chicken and add it to the kale along with sweet potatoes, sliced apples, crumbled goat cheese, chopped pecans, and dried cranberries. Toss everything together gently until all the flavors mingle. This is the magic moment where fall flavors come alive in every bite.

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Pro Tips for Making Fall Harvest Salad with Roast Sweet Potatoes, Chicken, and Apple Recipe

Massage the Kale: I used to skip this, but massaging kale with vinaigrette is a game changer—it softens the leaves and boosts flavor absorption.
Roast Sweet Potatoes Evenly: Cut your sweet potatoes into uniform sizes so they cook consistently without drying out.
Check Chicken Temperature: Use a meat thermometer to avoid overcooking; juicy chicken makes all the difference.
Let Flavors Marinate: If you have time, let the dressed kale rest longer—it deepens the flavor and mellows bitterness.

How to Serve Fall Harvest Salad with Roast Sweet Potatoes, Chicken, and Apple Recipe

This dish is a salad served in a large white plate on a white marbled surface. The base layer is dark green kale leaves spread evenly across the plate. On top, there are small orange roasted sweet potato cubes scattered all over. There are thin slices of red apple with pale flesh placed in several spots on the salad. Large pieces of cooked chicken with a golden-brown grilled crust are arranged in two clusters, one sliced and one whole, showing the white inside. White crumbled cheese is sprinkled over the salad, adding texture. Small dark red dried cranberries and medium brown pecan halves are scattered throughout the dish. Beside the plate, two gold-colored forks rest on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a bit more goat cheese and pecans right on top just before serving for added texture and that fresh creamy pop. Sometimes a drizzle of extra balsamic glaze finishes it off beautifully if you want a touch more sweetness and presentation flair.

Side Dishes

This salad is substantial as a stand-alone meal, but pairing it with warm crusty bread or a simple butternut squash soup rounds out the meal perfectly, especially on chilly nights. I’ve also served it alongside roasted Brussels sprouts for a veggie-packed feast.

Creative Ways to Present

For holiday dinners or special gatherings, I like serving this salad layered in glass trifle bowls to show off the vibrant colors. Another idea is to scoop portions into hollowed-out mini pumpkins for a fun and festive presentation that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

I store my leftovers in airtight containers in the fridge. To keep everything fresh, I usually store the dressing separately and toss the salad again just before eating. The kale holds up nicely, and the flavors actually deepen after sitting overnight.

Freezing

Personally, I don’t recommend freezing this salad because the fresh apples and kale don’t thaw well—they get a bit mushy. However, you can freeze cooked chicken and sweet potatoes separately and assemble fresh salad when you’re ready to eat.

Reheating

For leftovers, I reheat the chicken and sweet potatoes gently in the oven or microwave, then toss them with the fresh kale and apples to keep that crisp texture. This way, you get warm roasted flavors with bright, fresh veggies.

FAQs

Can I use other greens besides kale in this Fall Harvest Salad with Roast Sweet Potatoes, Chicken, and Apple Recipe?

Absolutely! While kale gives this salad a hearty texture and nutritional punch, you can swap in spinach, arugula, or mixed greens. Just keep in mind that more delicate greens don’t need massaging and are best dressed just before serving to avoid wilting.
How do I know when the chicken is perfectly cooked?

The best way is to use a meat thermometer inserted in the thickest part of the breast. The safe internal temperature for chicken is 165°F. Cooking times can vary depending on the size of the breasts, so checking with a thermometer prevents over- or under-cooking.
Can I prepare parts of this salad ahead of time?

You can definitely prep the vinaigrette and roast the sweet potatoes and chicken a day ahead. Store them separately, then assemble the salad fresh with washed and massaged kale and freshly sliced apples just before serving to maintain freshness and texture.
What can I substitute for goat cheese?

If you’re not a fan of goat cheese or want a milder flavor, feta cheese or crumbled blue cheese work great as alternatives. Vegan cheese options can also be used to keep this salad dairy-free.
Is this salad suitable for meal prepping?

Yes! This salad holds up well for meal prep if you keep the dressing separate and add apples fresh each day to avoid browning. Kale maintains its texture over several days, making this a nutritious and tasty option for packed lunches.

Final Thoughts

This Fall Harvest Salad with Roast Sweet Potatoes, Chicken, and Apple Recipe has become a staple in my kitchen, especially when those crisp autumn days roll around. It’s approachable, delicious, and packed with flavors that feel cozy and fresh all at once. I encourage you to give it a try—you’ll enjoy how easy it is to make and how satisfying every bite tastes. Whether it’s a weeknight dinner or a dish to impress guests, this salad’s got your back. Happy cooking, friend!